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
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Chicken Chow Mein
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Korean Fried Chicken
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Shrimp Stir Fry Video
Love This Recipe?
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
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.
Love this recipe. Thank you! If I want to make more teriyaki sauce should I double everything???
Yes you would double the ingredients for the sauce!
What else can I use if I do not have the sesame oil??
There’s not a great substitute, I would just omit it?
Thank you for the quick response I thought of using olive oil but decided to just wait till tomorrow and get the sesame oil.
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!!
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!
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!
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.
I love the idea of pineapple!
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.
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.
Loved this recipe. Easy to make and just delicious!
i’m going to try this!
Easy! And the sauce is so so good! Love how well it thickened.
This was very good and easy to make! I used broccoli, red peppers and mushrooms for my veggies. The sauce was really good!
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!
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..
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!
One of the best stir frys I’ve ever had. So much flavor and absolutely delicious!
Love this light and tasty dish! Will make a great dinner on a warm spring evening!
One of my favorite easy and quick weeknight dinners! Love the flavors in the teriyaki sauce!
I LOVE how easy and delicious this is!! The perfect meal!
I’m with you, I am all about the stir fry. Easy, quick, and generally nutritious.
This was absolutely amazing! Such a delicious recipe, thanks!