Can I use frozen shrimp?

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.

What if my sauce is too thick or too thin?

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.

Easy Shrimp Teriyaki Stir Fry (Ready in 15 Minutes!)

Name: Shrimp Teriyaki Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 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; 1 tsp. vegetable oil; 1 lb. raw shrimp (no peel, no tail); rice for serving

Description

This shrimp teriyaki stir fry is sweet, glossy, and ready in 15 minutes! Simple ingredients, homemade sauce, perfect for busy weeknights.

Ingredients

Units Scale

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.