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This Meal Prep Teriyaki Shrimp is your new best friend for busy weeknights. It features plump shrimp in a glossy homemade glaze with rice and crisp veggies. You’ll love how it transforms chaotic evenings into calm, delicious dinners.

Why You’ll Love This Meal Prep Teriyaki Shrimp

Genuine time-saver: Weekend prep yields four grab-and-go meals.
Homemade sauce: Simple pantry ingredients create vibrant, aromatic flavor.
Incredibly versatile: Easily swap veggies or grains to suit your taste.
Quick-cooking shrimp: High-heat sear keeps them tender and juicy.

Ingredients & Tools

450 g large raw shrimp, peeled and deveined
2 tbsp vegetable or avocado oil, divided
4 cloves garlic, minced
1 tbsp fresh ginger, grated
120 ml soy sauce (or tamari for gluten-free)
60 ml mirin
2 tbsp brown sugar
1 tbsp rice vinegar
2 tsp cornstarch
2 tbsp water
1 large head broccoli, cut into florets
2 medium carrots, julienned or thinly sliced
400 g cooked white or brown rice
1 tbsp sesame seeds
2 spring onions, thinly sliced

Tools: Large skillet or wok, small saucepan, whisk, 4 meal prep containers

Notes: Use large raw shrimp for best texture; fresh ginger and garlic are essential for vibrant flavor.

Nutrition (per serving)

Calories:	385 kcal
Protein:	28 g
Fat:	9 g
Carbs:	48 g
Fiber:	5 g

Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes

Before You Start: Tips & Ingredient Notes

Pat your shrimp completely dry. This is the single most important step for getting a beautiful sear instead of steaming them. Wet shrimp will release too much water and won’t brown properly.
Don’t skip the mirin. This sweet Japanese rice wine adds a subtle, complex sweetness that balances the salty soy sauce. If you absolutely must substitute, a mix of dry white wine and a pinch of extra sugar can work in a pinch.
Have your veggies pre-chopped. Once you start cooking, things move quickly. Having your broccoli florets and sliced carrots ready to go ensures you won’t burn your garlic while you’re frantically chopping.
Use cold, cooked rice. Day-old rice from the fridge is actually ideal here. It’s less sticky and will reheat more evenly in your meal prep container without turning to mush.

How to Make Meal Prep Teriyaki Shrimp

Step 1: First, let’s make that glorious teriyaki sauce. In your small saucepan, combine the soy sauce, mirin, brown sugar, minced garlic, grated ginger, and rice vinegar. Give it a good whisk and bring it to a gentle simmer over medium heat. You’ll notice the sugar will dissolve and the aroma will become incredibly fragrant—that’s the ginger and garlic working their magic.

Step 2: In a small separate bowl, make your cornstarch slurry by whisking the cornstarch with the 2 tablespoons of water until it’s completely smooth with no lumps. While continuously whisking the simmering sauce, slowly drizzle in the slurry. The sauce will begin to thicken almost immediately. Keep whisking for about a minute until it’s nicely glossy and coats the back of a spoon. Remove it from the heat and set it aside.

Step 3: Now, for the shrimp. Make sure they are thoroughly patted dry with paper towels. Heat one tablespoon of oil in your large skillet or wok over medium-high heat until it’s shimmering. Add the shrimp in a single layer—don’t crowd the pan, you might need to do this in two batches. Sear them for about 1-2 minutes per side, just until they turn pink and opaque. They cook fast! Transfer them to a clean plate.

Step 4: In the same skillet, add the remaining tablespoon of oil. Toss in your broccoli florets and carrots. Stir-fry them for 4-5 minutes. You want them to be tender-crisp—still having a bit of a bite, as they will soften a little more when you reheat your meal prep later. A little char on the broccoli is a wonderful thing!

Step 5: Return the cooked shrimp to the skillet with the veggies. Pour your prepared teriyaki sauce over everything. Give it all a gentle toss to coat, letting it heat through for just another minute. The sauce should cling to every piece of shrimp and vegetable beautifully. Take it off the heat.

Step 6: Time to assemble your meal prep! Divide the cooked rice evenly between your four containers. Top each bed of rice with the teriyaki shrimp and vegetable mixture. Spoon any extra sauce from the pan over the top. Finish with a sprinkle of sesame seeds and sliced spring onions for a fresh, colorful pop.

Step 7: Let the containers cool completely to room temperature before you put the lids on. This is crucial—it prevents condensation from building up and making your food soggy. Once cooled, pop them in the fridge. They’ll be perfect for the next 3-4 days.

Storage & Freshness Guide

Fridge: Store in airtight containers for 3–4 days.
Freezer: Not recommended—shrimp can become rubbery.
Reviving: Reheat uncovered in microwave for 1.5–2 minutes.

Serving Suggestions

Complementary Dishes

A simple cucumber salad — Thinly sliced cucumbers with a quick dressing of rice vinegar, a tiny bit of sugar, and sesame seeds provides a crisp, refreshing contrast to the rich, savory shrimp.
Steamed edamame — A bowl of lightly salted edamame pods is a classic, easy side that adds a fun, interactive element and a boost of plant-based protein.
Miso soup — A warm, comforting cup of miso soup with wakame and tofu makes the whole meal feel like a complete, restaurant-style Japanese feast.

Drinks

Jasmine green tea — Its delicate, floral notes cleanse the palate beautifully and cut through the sweetness of the teriyaki glaze without overpowering it.
A crisp lager or pale ale — The light bitterness and carbonation are a fantastic match for the salty-sweet profile of the dish, making for a very refreshing combination.
Sparkling water with yuzu — For a non-alcoholic option, the bright, citrusy tang of yuzu complements the meal perfectly and feels incredibly refreshing.

Something Sweet

Matcha ice cream — The slightly bitter, earthy flavor of matcha is a sophisticated and delightful way to end the meal, balancing the earlier sweetness.
Mochi — These soft, chewy rice cakes with sweet fillings like red bean or strawberry are a playful, traditional treat that feels light after a savory main.
Fresh pineapple chunks — The natural acidity and sweetness of pineapple act as a natural palate cleanser and feel like a light, healthy dessert.

Top Mistakes to Avoid

Overcooking the shrimp. I’ve messed this up before too… shrimp continue to cook from residual heat even after you take them out of the pan. Pull them off the heat as soon as they turn pink and opaque to keep them tender.
Adding the cornstarch

Meal Prep Teriyaki Shrimp

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Asian, japanese

Servings 4

Total Time 35 minutes

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Make your week easier with this Meal Prep Teriyaki Shrimp recipe. A homemade glaze, juicy shrimp, and crisp veggies over rice. Get the simple recipe now!

Ingredients

For the Shrimp and Veggies:

450 g large raw shrimp (peeled and deveined)
2 tbsp vegetable or avocado oil (divided)
1 large head broccoli (cut into florets)
2 medium carrots (julienned or thinly sliced)

For the Teriyaki Sauce:

4 cloves garlic (minced)
1 tbsp fresh ginger (grated)
120 ml soy sauce (or tamari for gluten-free)
60 ml mirin
2 tbsp brown sugar
1 tbsp rice vinegar
2 tsp cornstarch
2 tbsp water

For Assembly:

400 g cooked white or brown rice
1 tbsp sesame seeds
2 spring onions (thinly sliced)

Instructions

01
First, let’s make that glorious teriyaki sauce. In your small saucepan, combine the soy sauce, mirin, brown sugar, minced garlic, grated ginger, and rice vinegar. Give it a good whisk and bring it to a gentle simmer over medium heat. You’ll notice the sugar will dissolve and the aroma will become incredibly fragrant—that’s the ginger and garlic working their magic.
02
In a small separate bowl, make your cornstarch slurry by whisking the cornstarch with the 2 tablespoons of water until it’s completely smooth with no lumps. While continuously whisking the simmering sauce, slowly drizzle in the slurry. The sauce will begin to thicken almost immediately. Keep whisking for about a minute until it’s nicely glossy and coats the back of a spoon. Remove it from the heat and set it aside.
03
Now, for the shrimp. Make sure they are thoroughly patted dry with paper towels. Heat one tablespoon of oil in your large skillet or wok over medium-high heat until it’s shimmering. Add the shrimp in a single layer—don’t crowd the pan, you might need to do this in two batches. Sear them for about 1-2 minutes per side, just until they turn pink and opaque. They cook fast! Transfer them to a clean plate.
04
In the same skillet, add the remaining tablespoon of oil. Toss in your broccoli florets and carrots. Stir-fry them for 4-5 minutes. You want them to be tender-crisp—still having a bit of a bite, as they will soften a little more when you reheat your meal prep later. A little char on the broccoli is a wonderful thing!
05
Return the cooked shrimp to the skillet with the veggies. Pour your prepared teriyaki sauce over everything. Give it all a gentle toss to coat, letting it heat through for just another minute. The sauce should cling to every piece of shrimp and vegetable beautifully. Take it off the heat.
06
Time to assemble your meal prep! Divide the cooked rice evenly between your four containers. Top each bed of rice with the teriyaki shrimp and vegetable mixture. Spoon any extra sauce from the pan over the top. Finish with a sprinkle of sesame seeds and sliced spring onions for a fresh, colorful pop.
07
Let the containers cool completely to room temperature before you put the lids on. This is crucial—it prevents condensation from building up and making your food soggy. Once cooled, pop them in the fridge. They’ll be perfect for the next 3-4 days.