Spicy Teriyaki Shrimp Stir Fry

This spicy shrimp stir fry is made with homemade teriyaki sauce, fresh colorful veggies and it's ready in 30 minutes or less.

Jump to:

• Why Make This Teriyaki Shrimp
• Ingredients Needed
• Recipe Variations
• Steps To Make This Recipe
• Make The Teriyaki Sauce
• Recipe Pairings
• Other Shrimp Recipes To Try
• Teriyaki Shrimp Stir Fry

Why Make This Teriyaki Shrimp

This spicy shrimp stir fry is so darn good. A flavor explosion with homemade spicy teriyaki sauce and moist perfectly cooked veggies and shrimp. It's loaded with protein and nutrients. You can add extra spice with more Sriracha or keep it perfectly balanced with the sweet/spicy mild Teriyaki.

This meal comes together quickly, it's ready in about 20 minutes or less. This is husband approved! My husband requests this meal monthly, it's one of his favorite ways to enjoy shrimp. Also try my Mongolian Shrimp or Sweet Chili Shrimp for another great easy meal.

Ingredients Needed

Shrimp. I like to use thawed, cleaned and tailed large shrimp.

Bell Peppers. Use any color of choice, this is for crunch and color.

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. Use a sugar free brown sugar alternative to make the Teriyaki sauce lower in sugar. This is used to sweeten the Teriyaki sauce.

Sriracha. Any spicy chili sauce of choice will work great. This gives the 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.

Seasonings. Ginger powder, red pepper flakes, salt, pepper.

All other ingredients and measurements can be found in the recipe card below.

Recipe Variations

Rice. Use any grain of choice or you can serve this over noodles as well like my Teriyaki Salmon Noodles.

Shrimp. If you aren't a shrimp fan, use scallops or salmon cubes instead. Cooking time will vary just a bit.

Brown Sugar. This is going to work best but you can also use granulated white sugar or maple syrup in place of the brown sugar.

Veggies. Use any veggies of choice, jalapeño, zucchini, snap peas, corn really the optional are endless with the veggie mix ins, this recipe is a great way to use up ilted veggies in the fridge.

Steps To Make This Recipe

Step One. 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.

Step Two. 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. Next, 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. Because we are using the same skillet, wipe the pan with a paper towel.

Step Three. Add 1 tsp oil to the pan followed by the thawed shrimp. Sprinkle with a pinch of salt and pepper (about 1/4 tsp). Let the shrimp cook for about 3-4 minutes on each side or until it's light pink throughout. Because we are using the same pan for the sauce, set the shrimp aside in the bowl with the veggies.

Make The Teriyaki Sauce

Step Four. Wipe the skillet clean once more with a paper towel. In a bowl, whisk soy, sugar, seasoning, honey, sriracha, 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 (cornstarch and water), add it to the simmering teriyaki sauce. Because of the cornstarch, it will help thicken the sauce and stick to everything better.

Step Five. Let the sauce simmer for another 2-3 minutes. Next, 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!

Note: 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 add to the stove stop in a skillet and cook until warm throughout.

Recipe Pairings

This meal is wonderful on it's own but I do like to serve it with my Salad Rolls, Asian Cabbage Salad or Thai Mango Salad.

Other Shrimp Recipes To Try

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