Japanese Teriyaki Shrimp Bowl

and edamame

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Wheat, Shellfish, Soy

A note about serious food allergies

In this description writer's childhood, there was a very popular toy amongst the wee ones: the lite-brite. We only mention it here because this shrimp bowl is both light and bright, and mixed together brings forth flavors that are quite the delight. (Our poetry is stuck in childhood, too.) The subtle tang of mirin, the forward sweetness of teriyaki, the acid notes in the slaw, and the earthy sesame bringing it all home… every element here fills without weighing you down. Light and bright… our favorite toy goes with our new favorite meal.

In Your Box (serves 2)

  • 2 Green Onions
  • ¾ cup Jasmine Rice
  • Info
    2 oz. Edamame
  • 4 oz. Slaw Mix
  • 1 fl. oz. Seasoned Rice Vinegar
  • Info
    8 oz. Shrimp
  • 3 Tbsp. Cornstarch
  • Info
    2 fl. oz. Teriyaki Glaze
  • ½ fl. oz. Mirin
  • 1 tsp. Multicolor Sesame Seeds
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 3 Mixing Bowls
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Make the Rice

    Make the Rice

    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 and set aside. While rice cooks, prepare ingredients.

  • Step 2 - Prepare Ingredients and Make Slaw

    Prepare Ingredients and Make Slaw

    Rinse edamame under warm water if still frozen. Trim and thinly slice green onions. In a mixing bowl, combine slaw mix, edamame, seasoned rice vinegar, green onions (reserving a pinch for shrimp), 1 tsp. olive oil, and a pinch of salt and pepper. Set aside.

  • Step 3 - Coat the Shrimp

    Coat the Shrimp

    Pat shrimp dry. In another mixing bowl, toss shrimp with cornstarch and a pinch of pepper.

  • Step 4 - Cook the Shrimp

    Cook the Shrimp

    Heat 3 Tbsp. olive oil in a large non-stick pan over medium-high heat. Carefully, 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.

  • Step 5 - Toss the Shrimp

    Toss the Shrimp

    In another mixing bowl, toss shrimp with teriyaki glaze, remaining green onions, mirin, and sesame seeds until coated. Plate as pictured on front of card, topping rice with slaw and shrimp. Bon appétit!