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Combine the sesame oil, rice vinegar, honey, and soy sauce or tamari in a small bowl. Whisk and then set aside.
Preheat a large nonstick skillet over high heat. Add the shrimp and green beans. Cook until the shrimp turn pink and the green beans begin to char, about 3 to 4 minutes.
Reduce the heat to medium-high and add the sauce. Stir-fry, tossing constantly, until the shrimp are opaque and the green beans are slightly tender.
Turn off the heat and allow to cool slightly. Transfer 6 ounces (170g) shrimp, 1 cup green beans, and ¾ cup rice to each of 4 meal prep containers. Store in the refrigerator for up to 5 days.