Pat the jumbo shrimp dry with a paper towel. In a medium bowl, marinate the shrimp in teriyaki sauce, minced garlic, kosher salt, and pepper. If using Blackstone Sweet Teriyaki seasoning, add that in as well. Let the shrimp sit for 5-10 minutes.

Preheat your skillet or Blackstone griddle over medium heat. Add a drizzle of cooking oil and spread it evenly. Once shimmering, add the marinated shrimp and cook for 3-5 minutes, until pink and opaque.

While the shrimp cooks, microwave the jasmine rice pouches according to package instructions or add uncooked rice to the griddle with water, breaking apart clumps and cooking alongside the shrimp.

To assemble, scoop cooked rice in each bowl, top with shrimp, add sliced avocado, sprinkle with chopped cilantro, and finish with lime wedges and sauces of choice.