Best Shrimp Teriyaki Bento Box (Sweet and Savory)

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For the next post in my series of easy Japanese-inspired lunches, I made this easy shrimp teriyaki bento box with some balanced sides: blanched broccoli, Kewpie topped boiled eggs and fresh cherry tomatoes. It comes together in just 30 minutes and is a perfect flavorful and nutritious lunch for adults and kids alike.

This shrimp bento lunch is perfect for:

• Pescatarians looking for a delicious lunch idea.
• Busy working professionals seeking a meal prep friendly lunch box meal.
• Fans of bento boxes or Japanese food in general.

I am partial to this box of goodness because it’s the trifecta of ease, speed, and nutrition. It packs about 45g of protein, making it a very macro friendly lunch. It also doesn’t hurt that it’s very delicious.

If you’re looking for more macro friendly lunches then you’ll love this spicy beef enoki rolls recipe or these carne asada steak and rice bowls.

Ingredients & Substitutes

• Shrimp – Use peeled and deveined raw shrimp. You can substitute with firm tofu or chicken thighs for a different protein like in my tofu teriyaki or chicken katsu bento box recipes.
• Soy sauce – Adds savory depth. Use tamari for a gluten-free option.
• Mirin – A sweet rice wine for balance. Sub with ½ tsp sugar + 1 tbsp water if unavailable.
• Sake – Adds aroma and umami. Sub with water + a pinch of sugar.
• Sugar – For the teriyaki glaze. Adjust to taste or use honey/maple syrup.
• Sesame seeds – For garnish. Optional, but adds texture and nuttiness.
• Japanese short-grain rice – Ideal for bento. Can swap with brown rice or jasmine rice in a pinch. Sub with brown short-grain rice for better macros.
• Furikake – A Japanese rice seasoning. Optional, but adds flavor and visual appeal.
• Boiled eggs, broccoli, cherry tomatoes – Easy, balanced sides. Swap with any quick-cook veg or protein (e.g., edamame, cucumber, tamagoyaki, pickled radish).

Quick recipe tips for the best shrimp teriyaki bento box

1. Use large shrimp for best texture. They stay juicy and are less likely to overcook compared to smaller ones.
2. Don’t over-reduce the teriyaki sauce. Simmer until just glossy. If overcooked, it can turn too thick or bitter.
3. Cook rice ahead. Japanese short-grain rice holds well at room temp—perfect for bentos. Make it fresh or use leftovers.
4. Cool everything before packing. Let shrimp, rice, and sides cool to avoid condensation in your bento box.
5. Swap sides for variety. Steamed broccoli and boiled eggs are just suggestions—try pickled veg, tamagoyaki, or edamame for variety.
6. Double the shrimp teriyaki. It stores well in the fridge and is great over noodles, salads, or rice bowls later in the week.

Want a plant-based version? Try my tofu teriyaki bento—same sweet-savory glaze, totally vegan.
If you’re into bento-style variety, check out my chicken katsu bento with furikake rice and pickled veggies.

FAQs

Love Japanese-inspired lunch ideas? Don’t miss my tofu teriyaki bento, chicken katsu bento, or these handheld teriyaki chicken musubis—perfect for on-the-go meals. My soba noodles with tuna tataki is also a refreshing protein-packed Japanese-inspired recipe.

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Best Shrimp Teriyaki Bento Box (Sweet and Savory)

This shrimp teriyaki bento is a balanced and flavorful Japanese inspired lunch that comes together in about 30 minutes. Juicy shrimp are coated in a glossy homemade teriyaki sauce, paired with furikake rice, crisp-tender broccoli, boiled eggs, and sweet cherry tomatoes—perfect for make-ahead lunches or an easy weeknight meal.

Prep Time10 minutes mins

Cook Time20 minutes mins

Course: Lunch

Cuisine: Japanese

Keyword: bento lunch box, japanese lunch box, meal prep lunch box

Servings: 2 bentos

Calories: 872kcal

Ingredients

For the shrimp teriyaki

• 300g raw shrimp peeled and deveined
• 3 tbsp soy sauce
• 3 tbsp mirin
• 1.5 tbsp sake or 1.5 tablespoons water + small pinch sugar
• 1.5 tbsp sugar
• 1 tsp sesame seeds for garnish

For the rice

• 1.5 cup Japanese short-grain rice (uncooked)
• furikake seasoning, to taste

For the sides

• 2 boiled eggs
• 1 cup broccoli florets
• a handful of cherry tomatoes about 8-10
• Japanese mayonnaise for topping, I use Kewpie

Instructions

• Rinse 1.5 cups rice under cold water until the water runs clear. Cook according to your rice cooker or stovetop instructions. Once cooked, fluff the rice and mix in furikake seasoning while it's warm. Set aside.
• Bring a pot of water to a boil, add the eggs, and boil for 8–9 minutes. Cool in cold water, peel, and slice in half.
• Steam broccoli florets for about 2–3 minutes until crisp-tender. Shock in ice water and drain.
  
• Rinse and dry the cherry tomatoes.
• In a bowl, make the teriyaki sauce by mixing the soy sauce, mirin, sake (or water + sugar), and sugar. Stir until sugar dissolves.
• Heat a nonstick pan over medium heat. Add shrimp and cook for 1 minute per side until starting to turn pink before pouring in the teriyaki sauce. Let the shrimp simmer for another 1–2 minutes until fully cooked and glossy. Remove from heat and sprinkle with sesame seeds.
  
• Divide the furikake rice evenly between two bento boxes. Arrange the teriyaki shrimp generously over the rice. In one side compartment, place one boiled egg (halved if you like). In another compartment, arrange steamed broccoli and cherry tomatoes.
  
• Optionally, sprinkle a little more sesame seeds, add some sliced scallions over the shrimp, or top the eggs with a dollop of Kewpie mayonnaise. Make sure everything is packed snugly for a pretty presentation.
  

Nutrition

Calories: 872kcal | Carbohydrates: 135g | Protein: 45g | Fat: 10g

This shrimp teriyaki bento is part of my quick and satisfying Japanese inspired lunch series. You might also like my chicken teriyaki musubi for a fun handheld option or the spicy beef and enoki mushroom rolls if you’re after a hearty high-protein meal.

If you do try this recipe let me know what you think in the comments below!