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This rice cooker teriyaki shrimp and rice is the ultimate hands-off dinner! The rice cooks first, then shrimp, edamame, carrots, and teriyaki sauce get added right on top to finish cooking all in the rice cooker! It’s an easy, flavorful meal with protein, veggies, and rice built right in.
Recipe At a Glance
This is exactly the kind of recipe I want in my back pocket for busy nights. No separate pot for the rice, skillet for the shrimp, and another pan for the veggies. Everything comes together right in the rice cooker!
- One-pot meal: Protein, rice, and veggies all cook in the rice cooker.
- Minimal prep: Frozen edamame and shredded carrots make this especially quick.
- Hands-off: Let the rice cooker do most of the work.
- Balanced meal: Shrimp and edamame provide protein, with rice and veggies rounding everything out.
- Family-friendly: The sweet and savory teriyaki flavor is mild and easy to customize.
- Easy to switch up: Use different veggies and toppings based on what your family enjoys.
If you love letting the rice cooker do the work, be sure to try my rice cooker beef an d broccoli next! It’s another easy protein, veggie, and rice dinner made all in one.
Looking for more family meals that are easy to modify for little ones? Browse my healthy Asian recipes for babies and kids for more ideas.
Table of Contents
Key Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Short-grain rice: The base of the recipe. Be sure to rinse it really well before adding it to the rice cooker.
- Shrimp: Use peeled and deveined raw shrimp so there’s virtually no prep involved. If you’re introducing shrimp for the first time to your baby, head to my shrimp for babies guide for preparation tips, serving suggestions by age, and important allergen information.
- Teriyaki sauce: This is where all the flavor comes from! You can use store-bought, but my homemade healthy teriyaki sauce is naturally sweetened and lower in sodium than many bottled versions.
Variations and Substitutions
- Vegetables: Try finely chopped broccoli, bell peppers, zucchini, mushrooms, spinach, snap peas, corn, or frozen mixed vegetables. Choose vegetables that will cook relatively quickly in the steam.
- Extra veggies: Add more edamame or carrots for an easy way to bulk up the meal.
- Gluten-free: Use a gluten-free teriyaki sauce made with tamari rather than regular soy sauce.
- Toppings: Add sliced green onions, sesame seeds, crushed seaweed, or a drizzle of sesame oil.
- Make it spicy: Add chili crisp, sriracha, or red pepper flakes to adult portions at the table.
- Fresh finish: A squeeze of lime adds a nice pop of acidity right before serving.
How to Make Rice Cooker Teriyaki Shrimp
You’ll find the full recipe card with all the exact measurements at the bottom of this post.
Step 1: Rinse the rice thoroughly until the water runs mostly clear, then drain well. Add the rice and 1¾ cups water or broth to your rice cooker and start it using the normal white rice setting.
Step 2: For a standard rice cooker, when there are about 7–10 minutes of cooking time remaining, quickly open the lid and arrange the raw shrimp in a single layer over the rice. Scatter the edamame and shredded carrots on top. f you have a pressure rice cooker, see below.
Step 3: Drizzle the teriyaki sauce evenly over the shrimp and vegetables, then immediately close the lid so you don’t lose too much steam.
Step 4: Allow the rice cooker to complete its normal cooking cycle. The trapped steam will cook the shrimp and vegetables while the rice finishes underneath. Once the shrimp are fully cooked, gently fluff the rice and stir everything together. Serve warm with extra teriyaki sauce or your favorite toppings, if desired.
Instructions by Rice Cooker Type
The exact timing will depend on the type of rice cooker you own, so here’s how I approach each one.
Standard Rice Cooker
During the last 7–10 minutes of cooking, quickly open the lid and arrange the shrimp in a single layer directly over the rice.
Scatter the edamame and shredded carrots over the top and drizzle with teriyaki sauce.
Close the lid immediately and allow the rice cooker to finish its cycle.
Pressure Rice Cooker
If you have a pressure-style rice cooker, wait until the pressure releases and there are about 5 minutes left in the cycle.
Open the lid and quickly add the shrimp, edamame, carrots, and teriyaki sauce.
Close the lid and allow the cycle to finish. Once it’s done, keep the lid closed for at least another 5 minutes to allow the residual heat and steam to finish cooking the shrimp.
Expert Tips
- Work quickly. This is probably my biggest tip! Once you open the rice cooker, get the shrimp and vegetables in and close the lid again as quickly as possible. You want to keep all that steam trapped inside.
- Spread the shrimp in a single layer. Don’t pile them on top of one another. An even layer helps them steam more evenly.
- Use raw shrimp. Raw peeled and deveined shrimp work best because they can cook along with the rice. If you’re using precooked shrimp, see my FAQ below.
- Rinse the rice well. Rinsing removes excess surface starch and helps prevent overly gummy rice. This is the same technique I use for my Korean ground beef and rice.
- Check your shrimp before serving. Rice cookers vary quite a bit. Make sure the shrimp are fully cooked before serving rather than relying solely on the timer.
Storage and Reheating
Refrigerator: Let leftovers cool, then transfer to an airtight container and refrigerate for up to 3 days.
Reheating: Rice naturally dries out in the refrigerator, so add a small splash of water or broth before reheating. Microwave until everything is steaming hot, stirring partway through to help it heat evenly.
Meal prep: You can also prep the carrots, thaw the edamame, and make the teriyaki sauce ahead so everything is ready to add when the rice is almost finished.
Rice Cooker Teriyaki Shrimp FAQs
Yes, but don’t add it with 7–10 minutes remaining or it can become tough and rubbery.
Instead, add precooked shrimp at the very end, close the lid, and allow the residual heat to warm it through.
For the most reliable cooking time, I recommend thawing frozen shrimp completely and patting it dry before adding it to the rice cooker.
Adding frozen shrimp can lower the temperature inside the cooker and make the cooking time less predictable.
The shrimp should be opaque and cooked through rather than gray or translucent.
Because rice cookers vary in power and design, always check the shrimp before serving. If it needs additional cooking, close the lid and allow it to continue steaming until fully cooked.
This recipe was developed specifically with short-grain white rice, so that’s what I recommend for the most reliable liquid ratio and cooking time.
Different rice varieties absorb different amounts of liquid and require different cooking times, so I wouldn’t substitute brown or long-grain rice without adjusting the recipe.
More Easy Rice Dinners
Looking for other recipes like this? Try these:
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Rice Cooker Teriyaki Shrimp
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Equipment
Ingredients
- 2 cups short grain rice
- 1 3/4 cups water or broth
- 1 pound shrimp, peeled and deveined
- 1 cup frozen edamame
- 1/2 cup shredded carrots
- 1/4 cup teriyaki sauce
Instructions
- Start the rice. Rinse the rice thoroughly until the water runs mostly clear, then drain well. Add the rice and 1¾ cups water or broth to your rice cooker and start it using the normal white rice setting.
- Add the shrimp and vegetables. For a standard rice cooker, when there are about 7–10 minutes of cooking time remaining, quickly open the lid and arrange the raw shrimp in a single layer over the rice. Scatter the edamame and shredded carrots on top. If you have a pressure-style rice cooker, wait until the pressure releases and there are about 5 minutes left in the cycle. Then add the ingredients.
- Drizzle the teriyaki sauce evenly over the shrimp and vegetables, then immediately close the lid so you don't lose too much steam.
- Allow the rice cooker to complete its normal cooking cycle. The trapped steam will cook the shrimp and vegetables while the rice finishes underneath.
- Once the shrimp are fully cooked, gently fluff the rice and stir everything together so the teriyaki sauce, shrimp, edamame, and carrots are evenly distributed. Serve warm with extra teriyaki sauce or your favorite toppings, if desired.
