Shrimp Teriyaki
This shrimp teriyaki stir fry is sweet, glossy, and ridiculously quick – just 15 minutes from start to finish. It’s become one of those “Can we have THAT again?” dinners. The shrimp cooks in minutes, the sauce thickens beautifully, and you’ve got a restaurant-quality meal on the table faster than you could order takeout. Perfect for busy weeknights when you need something easy but impressive.
Subtle sweet flavor kids love!
I’ve learned that sweet and savory stir-fry sauces are an excellent way to get kids hooked on new foods and veggies!
The glossy, sweet sauce is just like takeout, but it’s ready in half the time and I know exactly what’s in it. It’s…
🍯 Sweet & savory: That glossy teriyaki sauce hits the perfect balance.
⚡ Ready in 15 minutes: From start to finish, including the sauce – no shortcuts needed.
👨👩👧👦 Totally kid-approved: Even picky eaters go back for seconds with this one.
✨ Restaurant-quality at home: Looks and tastes like takeout but costs a fraction.
🥡 Perfect for meal prep: Make extra rice ahead and you’ve got dinner in under 10 minutes.
💚 Made with real ingredients: No bottled sauce needed – you control the sweetness and flavor.
Serve this stir-fry with a quick and easy veggie: haricot vert or green beans are always a staple and ready in a few minutes, sauteed spinach is a current favorite at our house and requires zero prep, or bok choy stir-fry which pairs perfectly with teriyaki flavors.
Ingredient Notes
You’ll need some fresh ingredients and pantry staples to bring this teriyaki shrimp to the table: raw shrimp (peeled and deveined, tails removed), soy sauce, brown sugar, cornstarch, mirin (or rice wine vinegar), honey, sesame oil, fresh ginger (or ginger from a tube), fresh garlic, vegetable oil (like avocado or canola oil), and rice for serving.
Emily’s Tips & Tricks
- Pro tip: The sauce thickens FAST once it hits the hot pan—watch closely and remove from heat as soon as it becomes glossy. If you overcook it, the sauce can become gummy instead of that perfect sticky-sweet coating. If it does thicken too much, add a tablespoon of water to loosen it back up.
- Shortcuts: Use microwavable or frozen rice to cut down on cook time. Frozen ginger cubes and garlic cubes are perfect for this—no chopping needed. Make the rice ahead (even the day before) and reheat when you’re ready to serve.
- Variations: Add vegetables like bell peppers, snap peas, or broccoli to the pan after cooking the shrimp. Swap shrimp for chicken, salmon, or tofu using the same sauce. Use coconut aminos instead of soy sauce for a gluten-free version. Try it over cauliflower rice or rice noodles instead of regular rice.
Shrimp Teriyaki Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian
Description
This shrimp teriyaki stir fry is sweet, glossy, and ready in 15 minutes! Simple ingredients, homemade sauce, perfect for busy weeknights.
Ingredients
For teriyaki sauce:
- 1/4 cup soy sauce
- 1 Tbsp. brown sugar
- 1 Tbsp. corn starch
- 2 Tbsp. mirin
- 2 Tbsp. honey
- 1 Tbsp. sesame oil
- 2 tsp. minced ginger
- 2 cloves garlic, minced
For shrimp stir fry:
- 1 tsp. vegetable oil
- 1 lb. raw shrimp (no peel, no tail)
- rice for serving
Instructions
- Cook rice according to package instructions. Thaw shrimp if frozen.
- Whisk together soy sauce, brown sugar, cornstarch, mirin, honey, sesame oil, ginger, and garlic in a small bowl.
- Heat oil in a large nonstick skillet over medium-high heat. Add shrimp in a single layer and cook 4-5 minutes until opaque and cooked through.
- Pour in teriyaki sauce and cook 30-60 seconds until thick and glossy, watching closely as it thickens quickly.
Notes
Storage: Store leftover teriyaki shrimp in an airtight container in the refrigerator for 2-3 days. For best results, reheat in a hot skillet just until warmed through, microwaving can make shrimp rubbery.
Ingredients: Soy sauce contains gluten, so if you need this gluten-free, swap it for coconut aminos. Make sure your cornstarch brand is certified gluten-free to avoid cross-contamination. Fresh ginger gives the best flavor, but frozen ginger cubes or ginger from a tube work great for convenience. If you can’t find mirin, rice wine vinegar is a fine substitute.
Prep ahead: Cook your rice ahead of time (even the day before) and store it in the fridge. When you’re ready to make dinner, reheat the rice while you cook the shrimp and you’ll have a complete meal in under 10 minutes. You can also whisk the teriyaki sauce together in the morning and keep it in the fridge until dinner time.
Serve with: Serve over white rice, brown rice, or cauliflower rice. Add a simple veggie side like haricot verts, air fryer broccoli, or 5-minute sautéed frozen peas for a complete meal.
FAQs
Absolutely. Thaw frozen shrimp overnight in the refrigerator or place them in a bowl under cold running water for 15-20 minutes until fully thawed. Pat them dry before cooking for the best sear.
If the sauce thickens too much, add a tablespoon of water to loosen it. If it’s too thin, let it simmer for another 30 seconds to 1 minute until it reaches the right consistency—it should coat the back of a spoon.
About the Author
Emily Dingmann is a recipe developer and founder of My Everyday Table, where she helps busy families take the stress out of weeknight dinners. With a Bachelor of Science in Nutrition and almost 20 years of experience, Emily specializes in simple, nourishing recipes and weekly meal plans that actually work for everyday life. She’s a Certified Intuitive Eating Counselor who believes delicious food and good nutrition go hand in hand.
Get started: Weeknight Dinners Guide | Weekly Meal Plans | About Emily
Food styling and photography by Loren Runion.
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