Go Back

Teriyaki Shrimp Meal Prep – Quick, Flavor-Packed Bowls for Busy Weeks

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds large shrimp, peeled and deveined (tails optional)
  • 2 cups uncooked rice (jasmine, basmati, or brown rice)
  • 3 cups broccoli florets (fresh or frozen, bite-size)
  • 1 red bell pepper, sliced thin
  • 1 cup snap peas (or green beans), trimmed
  • 1 tablespoon neutral oil (avocado, canola, or grapeseed)
  • Sesame seeds, for garnish
  • Sliced green onions, for garnish
  • 1/2 cup low-sodium soy sauce (or tamari for gluten-free)
  • 1/4 cup honey (or maple syrup)
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 2–3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground)
  • 1/2 cup water
  • 1 tablespoon cornstarch (for slurry)

Method
 

  1. Cook the rice: Rinse rice until water runs clear. Cook according to package directions. Fluff and let it cool slightly so it doesn’t steam up your containers later.
  2. Prep the shrimp: Pat the shrimp dry with paper towels. This helps them sear instead of steam. Lightly season with a pinch of salt and pepper.
  3. Whisk the teriyaki sauce: In a bowl, combine soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and water. In a separate small cup, stir the cornstarch with 1 tablespoon water to make a smooth slurry. Keep it nearby.
  4. Sauté the veggies: Heat a large skillet or wok over medium-high heat with the neutral oil. Add broccoli, bell pepper, and snap peas. Stir-fry for 3–4 minutes until crisp-tender. Transfer to a plate.
  5. Cook the shrimp: In the same pan, add a touch more oil if needed. Add shrimp in a single layer. Cook 1–2 minutes per side until pink and just opaque. Do not overcook.
  6. Glaze with teriyaki: Pour the sauce base into the pan with the shrimp. When it starts to simmer, drizzle in the cornstarch slurry while stirring. Cook 1–2 minutes until the sauce thickens and coats the shrimp. If it gets too thick, add a splash of water.
  7. Combine: Return the veggies to the pan and toss gently to coat everything in the glossy sauce. Taste and adjust with a splash more vinegar for brightness or honey for sweetness.
  8. Assemble bowls: Divide rice into 4–5 meal prep containers. Top with teriyaki shrimp and veggies. Sprinkle with sesame seeds and green onions. Let cool, uncovered, for 15–20 minutes before sealing.