Go Back
–+ servings
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! AD
Print

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
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 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.

Video

Notes

  1. Use the largest shrimp you can find – I typically use 16-20 count. Be careful not to overcook your shrimp!
  2. The teriyaki sauce can be made up to 5 days before you plan to use it.

Nutrition

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