Teriyaki Shrimp Stir Fry

This recipe for teriyaki shrimp stir fry is shrimp and vegetables coated in a homemade teriyaki sauce and served over brown rice. An easy and healthy dinner option that’s ready in less than 20 minutes!

You can never go wrong with a good stir fry, my family enjoys honey garlic chicken stir fry, beef and broccoli stir fry and this simple yet satisfying shrimp stir fry.

I am all about the stir fries these days – they’re quick, easy to make and tend to be pretty healthy. This teriyaki shrimp stir fry is my family’s current favorite – the homemade teriyaki sauce really elevates this dish to something special!

How do you make shrimp stir fry?

This recipe starts by making a homemade teriyaki sauce and cooking some vegetables. The vegetables are cooked until just tender, then removed from the pan and the shrimp go in to cook. Combine the shrimp, veggies and sauce and you’ve got dinner ready to be served!

Tips for shrimp stir fry

• Use the largest shrimp you can find – I typically use 16-20 count. Be careful not to overcook your shrimp!
• The teriyaki sauce can be made up to 5 days before you plan to use it.
• You can use any vegetables you like in this dish such as mushrooms, zucchini, carrots and broccoli.
• Like spicy food? Try adding some sriracha sauce or crushed red pepper flakes to your stir fry.
• Watching your carbs? Serve your stir fry over cauliflower rice.

How to Peel shrimp

This recipe calls for raw shrimp. You can sometimes buy your shrimp already peeled. If the shrimp come with the shells on, you’ll need to remove them yourself. To peel shrimp, it’s easiest to start at the bottom where the legs are attached and carefully pull off the shell, leaving the tail piece on. It’s best to keep the tail on for this recipe because the tail will act as a little handle for you to pick up and eat your shrimp.

You’ll also need to devein your shrimp, which you can do by running a small paring knife down the back of each shrimp and removing the dark vein. If you’ve purchased pre-peeled shrimp you can skip all of these steps and just proceed with the recipe.

Once you try this stir fry, you’ll find yourself making it on a regular basis! What I love about this dish is that it works with a wide variety of proteins. No shrimp on hand? Try beef, tofu, pork or chicken instead. My kids enjoy this dish too, and it’s a great way to entice everyone to eat their veggies.

More Asian favorites

• Honey Garlic Shrimp Stir Fry
• Cashew Chicken
• Chicken Lettuce Wraps
• Chicken Chow Mein
• Korean Fried Chicken

Shrimp Stir Fry Video

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5 from 32 votes

Teriyaki Shrimp Stir Fry

This recipe for teriyaki shrimp stir fry is shrimp and vegetables coated in a homemade teriyaki sauce and served over brown rice. An easy and healthy dinner option that's ready in less than 20 minutes!

Course Main Course

Cuisine Asian

Keyword shrimp stir fry, teriyaki shrimp, teriyaki shrimp stir fry

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4 servings

Calories 282kcal

Author Sara Welch

Ingredients

For the stir fry:

• 1 1/4 lbs large shrimp peeled and deveined
• 3 cups of mixed vegetables I used snow peas and sliced bell peppers
• salt and pepper to taste
• 1 tablespoon vegetable oil
• Optional garnishes: sliced green onions and sesame seeds

For the sauce:

• ¼ cup soy sauce
• ½ cup water
• 3 tablespoons brown sugar
• 2 teaspoons minced garlic
• 2 teaspoons minced ginger
• 1 tablespoon of honey
• 1 teaspoon toasted sesame oil
• 1 tablespoon + 1 teaspoon cornstarch

Instructions

• For the sauce: Place the soy sauce, water, brown sugar, garlic, ginger, honey and sesame oil in a small pot over medium high heat.
• Stir until sugar is dissolved, about 3 minutes. Turn up heat to high and bring to a boil.
• Mix the cornstarch with 2 tablespoons of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes or until sauce has thickened. Set sauce aside.
• For the stir fry: Heat 1 teaspoon vegetable oil in a large pan over medium-high heat. Add the vegetables and season with salt and pepper to taste.
•  Cook for 3-5 minutes or until vegetables have started to brown and soften. Add 2 tablespoons of water and cook, until water has evaporated. When your vegetables are crisp tender remove them from the pan and set aside.
• Wipe out the pan. Heat the remaining 2 teaspoons of oil in the pan over high heat.
• Place the shrimp in the pan and season generously with salt and pepper. Cook for 2-3 minutes or until just cooked through (shrimp should be pink and opaque).
• Add the vegetables back to the pan. Pour the sauce over the top and cook for 1-2 minutes over medium high heat until warmed through.
• Garnish with sesame seeds and sliced green onions if desired.

Nutrition

Calories: 282kcal | Carbohydrates: 43g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 76mg | Sodium: 1212mg | Fiber: 2g | Sugar: 15g

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