Best Shrimp Teriyaki Bento Box (Sweet and Savory)

Juicy pan‑fried shrimp tossed in a homemade teriyaki sauce, served over fluffy jasmine rice with fresh veggies and a creamy sriracha mayo drizzle. These bowls are sweet‑spicy, satisfying, and perfect for a quick dinner or make‑ahead lunch.

Why You’ll Love This Recipe

• Delivers a balanced profile: sweet, spicy, tangy, creamy, and fresh all in one bowl

• Simple enough for weeknights, but flavourful enough to impress guests

• Versatile: you can mix and match veggies, swap proteins, and adjust spice to your liking

• Great for meal prep — components can be made ahead and assembled when ready

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pan Fried Shrimp

• 1 lb large shrimp, peeled and deveined

• Generous pinch of salt

• 1 tablespoon lime juice

Teriyaki Sauce

• 2 tablespoons water

• 2 teaspoons cornstarch

• ¼ cup soy sauce

• 2 tablespoons brown sugar or honey

• ¼ cup mirin

• 2 cloves garlic, minced

• Pinch of cayenne pepper (up to ¼ tsp for heat, optional)

• 1‑2 teaspoons sesame oil

• 2 green onions, thinly sliced

Sriracha Mayonnaise

• ¼ cup sriracha sauce

• ¼ cup mayonnaise

Rice Bowl Components

• 3 cups cooked jasmine rice (or any short‑grain rice)

• 1 cup shredded carrots

• 2 avocados, diced

• 3 green onions, thinly sliced

• 3 tablespoons sushi ginger

• Sesame seeds

• 2 nori snack packets (or sheets), torn into pieces

directions

1. Prep the shrimp: Pat dry the shrimp to remove moisture. Toss with a pinch of salt and set aside.

2. Cook the shrimp: Heat a skillet with 2‑3 tablespoons oil over medium‑high heat. Cook the shrimp in batches to avoid crowding — about 2‑3 minutes per side, until nicely caramelized. Set aside and toss with fresh lime juice.

3. Make the teriyaki sauce: Dissolve cornstarch in the water (this is your slurry). In a small pot, combine soy sauce, sweetener (brown sugar or honey), mirin, garlic, cayenne (if using). Bring to boil, then add the slurry. Stir until sauce thickens. Remove from heat; stir in sesame oil.

4. Combine shrimp with sauce: Put cooked shrimp in a bowl, pour over the teriyaki sauce, toss in the green onions.

5. Make sriracha mayo: Mix sriracha and mayonnaise until smooth. Keep refrigerated until serving.

6. Assemble bowls: Divide rice among 3 bowls. Top with shredded carrots, diced avocado, nori pieces, and sushi ginger. Add teriyaki shrimp on top. Drizzle with sriracha mayo. Sprinkle sesame seeds and green onions. Serve immediately.

Servings and timing

• Servings: 3 bowls

• Prep time: ~20 minutes

• Cook time: ~20 minutes

• Total time: ~40 minutes

Variations

• Swap shrimp for chicken, tofu, or fish if you want different protein

• Use brown rice, cauliflower rice, or other grains like quinoa for more fiber

• Add crunchy or fresh vegetables like bell peppers, cucumbers, snap peas, or edamame

• Adjust the spice: more cayenne, extra sriracha, or skip for mild version

• Use store‑bought teriyaki sauce to save time

storage/reheating

• Storage: Store cooked shrimp and sauce, rice, and veggies separately in airtight containers in the fridge. Works well for up to 3 days.

• Freezing: Shrimp tend to change texture when frozen and reheated, so better to freeze only cooked rice or sauce if needed.

• Reheating: Warm rice and shrimp gently (skillet or microwave). Reheat covered to retain moisture. Add fresh components (avocado, ginger, etc.) when serving.

Nutrition (approximate)

• Around 748 kcal per bowl

• ~80 g carbohydrates, ~40 g protein, ~36 g fat

• Includes fibre from veggies and healthy fats from avocado and sesame oil

• Sodium may be high depending on soy sauce / sauce amounts — adjust if needed
  The Flavor Bender

FAQs

1. Can I use frozen shrimp?

Yes. Thaw completely, pat them dry well, then proceed the same way. Dry shrimp sear better.

2. Is mirin necessary?

Mirin adds sweetness and flavor; if you don’t have it, you can substitute with more sweetener + a splash of rice vinegar or white wine. Flavour will vary slightly.

3. Can I make this dish gluten‑free?

Yes. Use gluten‑free soy sauce (tamari) and ensure any other condiments like mirin or sriracha are gluten‑free.

4. What if I don’t like spicy?

Skip or reduce cayenne and/or sriracha mayo. The rest of the flavors still work well without heat.

5. How can I prevent the shrimp from getting rubbery?

Don’t overcook them. Pan fry just until opaque and seared then remove. The sauce will finish cooking. Using large shrimp helps.

6. Can I prep parts ahead?

Definitely. Cook rice ahead, make the sauce in advance. Shrimp can be cooked and stored in fridge for 1‑2 days. Just assemble fresh.

7. What vegetables go well with this bowl?

Carrots, cucumbers, snap peas, shredded cabbage, edamame, or bell peppers all work well. Fresh or lightly cooked.

8. Can I replace jasmine rice?

Yes — substitute brown rice, basmati rice, or even cauliflower rice for a lower‑carb option.

9. How do I adjust for fewer or more servings?

Scale all ingredients proportionally. Rice and avo good to prepare bit extra.

10. What are some good toppings / garnishes beyond what’s listed?

Pickled ginger, shredded nori, sesame seeds, extra lime juice, a sprinkle of furikake, or fresh herbs like cilantro work nicely.

Conclusion

Teriyaki Shrimp Rice Bowls are a vibrant, satisfying dish that brings together sweet, tangy, spicy, and fresh in every bite. They balance protein, carbs, and vegetables, making them ideal for a filling, versatile meal. Whether you want a comforting dinner or a meal prep option, this recipe delivers big flavor with manageable effort.

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