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
Teriyaki Shrimp Stir Fry
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
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Juanita Wyda says
This is my 3rd time around w/ this recipe. I cannot say enough about how good and authentic it is.
Better than restaurant! Veggies are your choice, I used asparagus, green onion, red bell pepper, fresh sugar snap peas, and shitake mushrooms.
I was out of fresh ginger this time so used powdered/ absolutely did not change the flavor
Also on a previous try , had only sesame oil/ not toasted and recipe still was amazing.
Do not let this recipe pass you buy because it looks too involved. DO IT AT LEAST ONCE!!
Tamera says
This was great, perfect sauce! Just enough for 4 but wish I had doubled it, there wasn’t anything left on anyone’s plate. My 18 year old son could have eaten more! I will be making it again very soon! I did use low sodium soy after reading other comments, it was perfect!
Rachelle says
I made the recipe and it was great. I did not have cornstarch (sheltering in place) so used flour instead. Used a mix of chopped fresh asparagus and frozen chopped bell peppers with 1 lb pealed deveined shrimp. Meal was delicious and my picky crew (4 other adults) and I enjoyed. Great recipe. Thank you!
Eve Bradshaw says
Wow this was so good. I used baby bok choy, onion, pea pods, seafood mushrooms and bean sprouts, and a bit of fresh pineapple. Teriyaki sauce was perfect as written. Will make again and again.
Lonnie says
I love the idea of pineapple!
Alyssa says
The teriyaki sauce was amazing! Since I like heat, I added Szechuan to make it a bit spicier. I also added carrots, broccoli, and water chestnuts. I served it over brown rice and sprinkled with sesame seeds. Easy and delicious.
Darlene says
Made this for dinner with zucchini and carrots.. My family loved it. We were all amazed at how good the sauce was. Will be makining again, maybe with chicken next time.
Dianne says
Loved this recipe. Easy to make and just delicious!
TONI says
i’m going to try this!
Melissa says
Easy! And the sauce is so so good! Love how well it thickened.
Maggie says
This was very good and easy to make! I used broccoli, red peppers and mushrooms for my veggies. The sauce was really good!
Ashley says
This is the first time I found a stir fry sauce that has the perfect flavor profile. I made this exactly as written, and I wouldn’t change a thing. I will definitely be making this again!
Leslie says
Easy and delicious. I think I forgot to add garlic to the sauce so I added to the stir fry veggies.
Even easier I bought frozen stir fry vegetables-not cutting anything up..
Will S. says
This stir fry is on point. Most restaurants make their teriyaki way too sweet, but this recipe has the perfect balance of sweet, savory, and sesame flavor! I added sliced shiitake mushrooms for some more variety, but other than that wouldn’t change a thing!
Shannon Graham says
One of the best stir frys I’ve ever had. So much flavor and absolutely delicious!
Beth Pierce says
Love this light and tasty dish! Will make a great dinner on a warm spring evening!
Taylor says
One of my favorite easy and quick weeknight dinners! Love the flavors in the teriyaki sauce!
Katerina @ diethood .com says
I LOVE how easy and delicious this is!! The perfect meal!
Michelle says
I’m with you, I am all about the stir fry. Easy, quick, and generally nutritious.
Steph says
This was absolutely amazing! Such a delicious recipe, thanks!