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This teriyaki shrimp stir fry is made with homemade teriyaki sauce, fresh colorful veggies, and tender shrimp. A versatile dish that’s ready in 30 minutes, making it perfect for a lazy weekend or busy weeknight!
Table of Contents
Why Make This Teriyaki Shrimp Recipe
- It’s So Darn Good. Each bite of shrimp teriyaki stir fry is a flavor explosion with homemade spicy teriyaki sauce and moist perfectly cooked veggies and shrimp.
- Healthy Dinner. It’s loaded with protein and nutrients. A great way to entice picky or stubborn eaters to enjoy veggies.
- Customizable. Swap the veggies, change the protein, or alter the spice! Feel free to make it your own. You can add extra spice with more Sriracha or keep it perfectly balanced with the sweet and mild spicy teriyaki sauce.
- Quick. This meal comes together quickly, it’s ready in about 20 minutes or less.
- Crowd Pleaser. In my house, this meal is husband-approved! My husband requests this meal monthly, it’s one of his favorite ways to enjoy shrimp.
Love easy shrimp recipes? Try my Mongolian Shrimp or Sweet Chili Shrimp next for another great easy meal.
Ingredients Needed
- Shrimp. I like to use thawed, cleaned, and tailed large shrimp to keep the dish low prep and easier. You can use smaller or larger shrimp but you will need to adjust the cooking time for the shrimp.
- Vegetables. Broccoli, sweet bell peppers, and mushrooms bulk up the dish and add crunch, color, and flavor. You can use any color bell pepper but I like to use different colors for more variety.
- Rice. Use any grain of choice including brown rice.
- Soy Sauce. Use low sodium if needed, I prefer regular soy sauce for full flavor. This is the base of the Teriyaki sauce.
- Brown Sugar. This provides the classic sweetness in most teriyaki sauce. Brown sugar has a unique flavor due to the molasses added but you can use granulated white sugar or maple syrup instead if you prefer. You can also use a sugar-free brown sugar alternative to lower the sugar.
- Sriracha. Any spicy chili sauce of choice will work great. This gives a spicy flavor to the shrimp. You can use as much or as little as you like.
- Corn Starch. This is used to make a “slurry”. It’s mixed with a tiny bit of water and added to the sauce to help thicken it while it simmers. You can also use arrowroot powder.
- Seasonings. Ginger powder, red pepper flakes, salt, and pepper enhance the flavors of the shrimp stir fry sauce.
All other ingredients and measurements can be found in the recipe card below.
Recipe Variations
- Swap the Rice: Enjoy your shrimp and vegetable stir fry over noodles as well like my Teriyaki Salmon Noodles. Rice noodles are a great option if you need a gluten-free noodle option. If you prefer low-carb you can also use cauliflower rice or enjoy the shrimp with vegetables on its own.
- Shrimp. If you aren’t a shrimp fan, this dish also works great with scallops or salmon bites. You will need to adjust the cooking time just a bit.
- Veggies. Use any veggies of your choice, zucchini, snap peas, and corn all work well but really the options are endless when it comes to the veggies you use. This easy shrimp stir fry recipe is a great way to use up wilted veggies in the fridge.
- Fresh Chiles. Cook some fresh jalapenos or serrano peppers with your shrimp vegetable stir fry for a bit of heat.
- Gluten-Free: Swap the soy sauce for amino acids or tamari.
How to Make Shrimp Stir Fry
Step One. Cook the rice using the instructions on the package. Slice the bell peppers into thin strips, and remove the seeds and white fleshy part. Slice the red onion and mushrooms and chop the broccoli.
PRO TIP: Use the broccoli stems! They have a ton of nutritional value so there’s no need to waste them. They are a bit tougher so be sure to slice them thin or dice into smaller pieces.
Step Two. Cook the peppers, onions, and broccoli in heated oil over medium-high heat without stirring for four minutes. Then give it a good toss and add in the mushrooms. Cook and char for another 3-4 minutes. Remove the veggies and place on a plate or in a bowl on the side. Wipe out the pan and then cook the shrimp in one teaspoon of oil for about 3-4 minutes on each side. Remove the shrimp to the same bowl as the veggies.
Step Three. Whisk together the soy, sugar, seasoning, honey, sriracha, minced garlic and sesame seeds. Add this mixture to the skillet and simmer the sauce on low for about 4 minutes. In a small bowl or jar, mix the cornstarch and water together. Add it to the simmering teriyaki sauce and cook for another 2-3 minutes to thicken the sauce.
Step Four. Add the veggies and shrimp to the sauce. Toss everything together and cook for another 1-2 minutes or until everything is heated throughout. Serve immediately over rice or noodles and enjoy warm!
Recipe Tips
- Storing: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to two months. Defrost before heating in the microwave or on the stovetop in a skillet. Cook until the leftovers are warm throughout.
- Serving: This teriyaki shrimp bowl is wonderful on its own but I do like to serve it with my Salad Rolls, Asian Cabbage Salad, or Thai Mango Salad to make a heartier meal.
- Feeding Children or Those Sensitive to Spice: You can easily leave out the sriracha and red pepper flakes if you need to make a mild version of this dish. I like to serve them up on the side in these cases so anyone who wants it spicy can add it as desired.
- Extra Spicy: Double the red pepper flakes and Sriracha sauce
- Don’t Over Cook the Shrimp. You want the shrimp to be pink all the way through but don’t cook too long as the shrimp may become tough.
Recipe FAQs
The safest way to thaw out shrimp is in the fridge overnight but if you forgot to pull out shrimp to cook for dinner don’t worry because there is a simple solution. Place the shrimp in a bowl and run cool water over to thaw out the shrimp. It will generally thaw in about an hour or so. You can also place it in a bowl of water in the fridge to thaw out in a few hours. Avoid thawing it with warm or hot water or on the counter.
It cooks quite quickly and tastes best freshly made. However, you can cook your rice in advance as well as prep up all the vegetables and mix up the teriyaki sauce ingredients ahead of time. Then all you have to do is reheat the rice and cook the dish.
More Delicious Shrimp Recipes
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Teriyaki Shrimp Stir Fry
Equipment
- large skillet
- sharp knife
- bowls for mixing
Ingredients
- 1 cup long grain white rice, uncooked, *optional for serving
- 1 lb large shrimp, frozen, thawed, cleaned and tails off.
- 1 small red bell pepper
- 1 small green bell pepper
- ½ cup red onion, sliced
- ½ cup mushrooms, sliced
- 1 cup broccoli, chopped
- 2 tsp olive oil, separated, one tsp for veggies, one for the shrimp
Teriyaki Sauce
- ¼ cup soy sauce, any soy sauce will work, you can also use amino acids or tamari for gluten-free
- ½ cup water
- ¼ cup brown sugar
- 1 Tbsp Sriracha , *more as needed if you want it more spicy
- 3 garlic cloves, minced
- ½ tsp red pepper flakes
- ½ tsp ground ginger
- ½ Tbsp honey
- 2 Tbsp sesame seeds
- 1 tsp corn starch , or arrowroot powder
- 1 tsp water, for the cornstarch slurry
Instructions
- Start rice if using, cook according to the package. Slice the bell peppers into thin strips, remove the seeds and white fleshy part. Slice the red onion and mushrooms and chop the broccoli. Use the broccoli stems! This has a ton of nutritional value and doesn't need to be wasted.
- In a large skillet heat oil on medium high heat. Add the peppers, onions, broccoli to the pan. Let it simmer on medium/high untouched for about 4 minutes. Then give it a good toss and add in the mushrooms. Let the veggies steam for and char for another 3-4 minutes. Set the veggies on a plate or in a bowl to the side. Wipe the pan with a paper towel.
- Add 1 tsp oil to the pan, add the thawed shrimp. Sprinkle with a pinch of salt and pepper (about ¼ tsp). Let the shrimp cook for about 3-4 minutes on each side or until it's light pink throughout. Set the shrimp aside in the bowl with the veggies.
- Wipe the skillet clean once more with a paper towel. In a bowl, whisk soy, sugar, seasoning, honey, sriracha, water, minced garlic and sesame seeds. Add this mix to the skillet and simmer the sauce on low for about 4 minutes. In a small bowl or jar, mix the cornstarch slurry together (the cornstarch and water), add it to the simmering teriyaki sauce.
- Let the sauce simmer for another 2-3 minutes. Add the veggies and shrimp. Toss together and cook for another 1-2 minutes or until everything is heated throughout. Serve immediately over rice or noodles and enjoy!
Notes
- Storing: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to two months. Defrost before heating in the microwave or on the stovetop in a skillet. Cook until the leftovers are warm throughout.
- Serving: This teriyaki shrimp bowl is wonderful on it’s own but I do like to serve it with my Salad Rolls, Asian Cabbage Salad or Thai Mango Salad to make a heartier meal.
- Feeding Children or Those Sensitive to Spice: You can easily leave out the sriracha and red pepper flakes if you need to make a mild version of this dish. I like to serve them up on the side in these cases so anyone who wants it spicy can add it as desired.
- Extra Spicy: Double the red pepper flakes and Sriracha sauce
- Don’t Over Cook the Shrimp. You want the shrimp to be pink all the way through but don’t cook too long as the shrimp may become tough.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was great my girlfriend loved it and we are making it again next weekend for friends.
Hi Carl! So happy to hear you both enjoyed it. Xo -Bailey
YUM. Made this with my roommates. We all loved it, zero leftovers.
We absolutely loved the homemade teriyaki sauce he provided with this recipe. Everything was delicious and the veggies were cooked perfectly and crispy. I think this is my new favorite meal.
I have been trying a few of your recipes for my weight loss journey. I really enjoyed this recipe and I am not a fan of teriyaki flavour
I loved it
I have been trying a few of your recipes for my weight loss journey. I really enjoyed this recipe and I am not a fan of teriyaki flavour
I loved it
This was a great tasting recipe but some missing pieces to the recipe. Onion missing as one of the ingredients. Not sure when the 1/2cup of water goes in. I assumed it went in the sauce. Will definitely make this again
Hi Judy! So sorry about that, I fixed both missing pieces and made the water/cornstarch more clear 😘 thank you for finding that always appreciate it.
I really enjoyed this! We ate it with cauliflower rice which was yummy! I used avocado spray instead of olive oil which was perfect. My only issue was the corn starch water mixture. 1 tbs of cornstarch and 1 tsp of water made a rock! I added too much water, made it too runny. Added more cornstarch and pretty much made a mess. It was thick going into the pan and did not dissolve. I had to pull hunks out. Apart from that the meal was amazing!
Hi Angie! Oh goodness I am so so sorry you had some trouble with the cornstarch mixture! I am relieved to hear it worked out and you still enjoyed the meal. Thank you greatly for the feedback 🙂 Happy Cooking!