Begin by patting the jumbo shrimp dry with a paper towel to remove excess moisture. In a medium bowl, combine the shrimp with teriyaki sauce, minced garlic, kosher salt, pepper, and optional Blackstone Sweet Teriyaki seasoning. Toss to ensure an even coating and let the mixture marinate for 5–10 minutes while you preheat your cooking surface.

Set your Blackstone griddle or skillet to medium heat, aiming for a temperature of approximately 400°F. Allow it to warm up for about 2–3 minutes.

Once the surface is hot, drizzle a little cooking oil of your choice onto the griddle or pan. Carefully add the marinated shrimp in a single layer. Cook for 3–5 minutes, stirring occasionally, until the shrimp turns pink and opaque.

While the shrimp finishes cooking, if you haven't used the microwave pouches, you can add uncooked jasmine rice to the griddle with a splash of water. Cook until fluffy, or use the microwave pouches as directed.

To create your Teriyaki Shrimp Rice Bowls, start with a generous base of fluffy jasmine rice in each bowl. Top with the cooked shrimp, sliced avocado, and chopped cilantro. Squeeze lime wedges over the dish and finish with your sauce of choice.