Bring a small pot with jasmine rice and 1½ cup water to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner, cover, and set aside.
While rice cooks, prepare ingredients.
Prepare Ingredients and Make Slaw
Trim and thinly slice green onions.
Rinse edamame under warm water if still frozen
In a mixing bowl, combine slaw mix, edamame, vinegar, green onions (reserving a pinch for shrimp), 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Set aside.
Coat the Shrimp
Pat shrimp dry.
In another medium bowl, toss shrimp with cornstarch and a pinch of pepper.
Cook the Shrimp
Heat 3 tbsp. olive oil in a large non-stick pan over medium-high heat.
Add shrimp to hot pan. Flip occasionally until shrimp are a light golden brown and reach a minimum internal temperature of 145 degrees, 4-6 minutes.
Coated shrimp may stick together in pan. Make sure to separate shrimp while cooking.
Remove from burner.
Toss the Shrimp
In another mixing bowl, toss shrimp with teriyaki sauce, remaining green onions, mirin, and sesame seeds.
Plate as pictured on front of card, topping rice with slaw and shrimp. Bon appetit!