This recipe for teriyaki shrimp stir fry is shrimp and vegetables coated in a homemade teriyaki sauce. An easy and healthy dinner option that’s ready in less than 20 minutes!
You can never go wrong with Asian food recipes at meal time. My family enjoys honey garlic chicken stir fry, beef and broccoli stir fry, moo goo gai pan, and this teriyaki shrimp stir fry. It’s a simple yet satisfying dinner recipe!
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!
Table of Contents
Teriyaki Shrimp Ingredients
To make this recipe, you will need shrimp, mixed vegetables, salt, black pepper, and vegetable oil. The sauce is made with soy sauce, water, brown sugar, garlic, ginger, honey, sesame oil and cornstarch.
How Do You Make Shrimp Stir Fry?
Place the sauce ingredients in a pan and bring to a boil. Add a cornstarch and water slurry to the sauce, then cook until the sauce has started to thicken. Set the sauce aside, then cook the vegetables in oil in a large skillet or wok until they are tender and browned. Remove the veggies from the pan, then add the shrimp. After the shrimp are cooked, return the vegetables to the pan. Combine the shrimp, veggies and stir fry sauce. Add an optional sprinkle of sesame seeds and green onions, and you’ve got dinner ready to be served!
Tips For Teriyaki Shrimp Stir Fry
- Use the largest shrimp you can find – I typically use 16-20 count shrimp. Be careful not to overcook your shrimp!
- The teriyaki sauce can be made up to 5 days before you plan to use it.
- I like to serve this dish with sushi rice and mixed greens tossed in Asian salad dressing. For a Japanese inspired feast, try serving other dishes including Japanese cucumber salad, sushi bowls, yakitori, and a side of yum yum sauce for dipping.
- You can serve your teriyaki shrimp over jasmine rice, noodles, quinoa or cauliflower rice if you’re looking to cut your carb intake.
Quick Tip
Leftovers will stay fresh in an airtight container for up to 3 days. Reheat your leftovers in the microwave in 30 second increments, or in a skillet over low heat on the stove.
Recipe FAQs
If your 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 with your fingers. 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.
The secret to a good stir fry is to use a higher level of heat and to not overcrowd the pan. Cooking the shrimp and veggies over medium-high heat will ensure that they get nicely browned like a restaurant stir fry. If you add too many vegetables or shrimp to the pan at once, they may steam instead of sear due to the lack of air circulation. If you don’t have a large frying pan or wok, you may need to cook your veggies and shrimp in batches.
Shrimp are done when the flesh is opaque and they turn from gray to pink. Shrimp cook very quickly, and it’s important to not overcook them for optimal taste and texture.
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Flavor Variations
This stir fry is fabulous as-is, but it’s very easy to add other ingredients to customize the flavors to your tastes.
- Protein: No shrimp on hand? This recipe also works with chicken, steak, pork tenderloin or even cubes of tofu.
- Vegetables: You can really use any veggies you like in this dish. While I chose snow peas and yellow and red bell pepper, more great options include cabbage, bok choy, sugar snap peas, asparagus, green beans, carrots, mushrooms and broccoli.
- Add-Ins: Feel free to add other ingredients to your stir fry such as pineapple, cashews, water chestnuts or red chili flakes.
Once you try this stir fry, you’ll find yourself making it on a regular basis! 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
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Cashew Chicken
35 mins
Chicken Lettuce Wraps
30 mins
Chicken Chow Mein
25 mins
Korean Fried Chicken
35 mins
Shrimp Stir Fry Video
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Teriyaki Shrimp Stir Fry
Ingredients
For the stir fry:
- 1 1/4 lbs large shrimp peeled and deveined
- 3 cups mixed vegetables I used snow peas and sliced bell peppers
- salt and pepper to taste
- 2 tablespoons vegetable oil divided use
- 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 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 tablespoon 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 tablespoon 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.
Notes
- 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.
Loved this sauce better than any I’ve tried before!
Amazing! Made sauce as directed … but doubled it, as we like lots of sauce. Best Terayaki sauce EVER!! Thought we’d have enough for 2 meals, but my husband kept going back for more!!
Very good. I made with bok choi, napa cabbage, snow peas and variety of mushrooms over udon noodles.
Next time I would cut the sugar and honey in half only because I prefer less sweet.
Made Jan2/25 really good but too sweet so cut back on brown sugar to 1T. Didn’t preheat sauce just added to veg & shrimp in pan & cooked a min then added cornstarch/water to chicken.
The teriyaki sauce is perfect and delicious
This was fantastic! I followed your recipe exactly and was so impressed by the ease and taste. My family loved it. Absolutely delicious!