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Cooked rice cooker shrimp with vegetables served in a wooden bowl.
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Rice Cooker Teriyaki Shrimp

By: Min Kwon | MJ and Hungryman
This rice cooker teriyaki shrimp and rice combines tender shrimp, veggies and rice in a sweet and savory sauce for an easy, hands-off family dinner.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
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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.

Notes

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.

Nutrition

Calories: 432kcal | Carbohydrates: 88g | Protein: 34g | Fat: 2g | Fiber: 5g | Sugar: 4g | Vitamin A: 2673IU | Vitamin C: 1mg | Calcium: 119mg | Iron: 6mg
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