Prep the rice: Cook 2 cups dry rice according to package directions to yield about 4 cups cooked. Fluff and let it cool slightly so it doesn’t steam up your containers later.

Chop the veggies: Cut broccoli into bite-size florets, slice bell pepper into strips, peel and slice carrots thin, and trim snap peas. Mince garlic and grate ginger.

Make the teriyaki sauce: In a bowl, whisk 1/2 cup low-sodium soy sauce, 3 tablespoons honey, 2 tablespoons rice vinegar, 1 tablespoon mirin (optional), 1 teaspoon sesame oil, 2 cloves minced garlic, and 1 teaspoon grated ginger. In a separate small cup, mix 2 teaspoons cornstarch with 2 teaspoons cold water to make a slurry. Set both aside.

Season the shrimp: Pat shrimp dry with paper towels. Toss with a pinch of black pepper and 1 clove minced garlic. No heavy salt—soy sauce will cover that.

Sauté the veggies: Heat 1 tablespoon oil in a large skillet over medium-high. Add broccoli and carrots first; cook 3–4 minutes. Add bell pepper and snap peas; cook 2–3 minutes until crisp-tender. Remove veggies to a plate.

Sear the shrimp: In the same pan, add another 1 tablespoon oil. Lay shrimp in a single layer. Cook 1–2 minutes per side until just pink and opaque. Do not overcook. Transfer shrimp to the plate with veggies.

Thicken the sauce: Pour the teriyaki mixture into the pan. Bring to a gentle simmer over medium heat. Stir in the cornstarch slurry and cook 30–60 seconds until glossy and slightly thick.

Combine: Return shrimp and veggies to the pan. Toss to coat in the sauce for 30–60 seconds. Taste and adjust—add a splash more vinegar for brightness or a drizzle of honey for sweetness.

Assemble bowls: Divide rice among 4–5 meal prep containers. Top with equal portions of teriyaki shrimp and veggies. Sprinkle with sesame seeds and chopped green onions. Add lime wedges if you like.

Cool before sealing: Let containers sit uncovered 10–15 minutes. This helps prevent condensation and soggy rice.