Shrimp Teriyaki Lunch Box Recipe

Prep Shrimp

Pat the shrimp dry with paper towels. Toss shrimp with 1 tsp vegetable oil, 1 tsp kosher salt and 1/2 tsp black pepper in a bowl. Let sit 5 minutes while you prepare other items.

Steam Vegetables

Bring a small pot with 1 inch of water to a simmer and place a steamer basket with broccoli florets and julienned carrot. Steam uncovered 3–4 minutes until crisp-tender. Remove and plunge into cold water to stop cooking; drain and set aside.

Sauté Mushrooms

Heat a nonstick skillet over medium-high heat. Add a light drizzle (about 1 tsp) oil if needed and sauté sliced shiitake for 2–3 minutes until softened and edges begin to brown. Remove and set aside with vegetables.

Cook Shrimp

Wipe the skillet clean and return to medium-high heat. Add the marinated shrimp in a single layer and cook 1.5–2 minutes per side (depending on size) until pink and opaque. Transfer shrimp to a plate.

Assemble Rice

Warm the cooked rice if needed. Divide rice between lunch box compartments (about 1 cup per serving). Use the back of a spoon to create a shallow well for the teriyaki shrimp.

Make Sauce

In a small saucepan combine 4 tbsp soy sauce, 2 tbsp mirin, 1 tbsp sake, 2 tbsp brown sugar, minced garlic and grated ginger. Heat over medium until sugar dissolves and mixture just begins to simmer, about 2–3 minutes.

Thicken Sauce

Mix 1 tsp cornstarch with 1 tbsp cold water to form a slurry. Whisk the slurry into the simmering sauce. Cook 1 minute, whisking, until the sauce thickens to a glossy teriyaki consistency. Remove from heat.

Coat Shrimp

Return the cooked shrimp to the warm skillet over low heat, pour the teriyaki sauce over them and toss 30–45 seconds until shrimp are evenly glazed. Remove from heat to avoid overcooking.

The vegetable oil, salt and pepper are used to season the shrimp before cooking (see 'Prep Shrimp'). Adjust salt and pepper to taste when assembling the lunch box if necessary.

Portion steamed vegetables and sautéed mushrooms into a compartment alongside the rice. Place glazed shrimp over the rice well. Sprinkle toasted sesame seeds and sliced scallions over the shrimp and vegetables. Add pickled ginger, nori strips and a lemon wedge to the box as desired.

Allow the lunch box to cool slightly before closing the lid to avoid condensation. If packing for later, keep sauce and shrimp slightly separate until reheating to preserve texture; reheat gently and re-glaze with warmed teriyaki sauce.