Spicy Teriyaki Shrimp Stir Fry

4.92 from 12 votes
Jump to Recipe

This post may contain affiliate links.

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

Two pink bowls with rice and Teriyaki shrimp. A small green bowl with sesame seeds.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

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

Ingredients on a grey counter with small bowls and utensils.

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

Veggies chopped up on a cutting board and then sautéing in a grey skillet.

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.

Teriyaki sauce in a bowl before it's simmered and a skillet with veggies, shrimp and sauce in it.

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.

up close photo of shrimp and peppers over rice with a silver fork.

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

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

Two pink bowls with shrimp stir fry.
4.92 from 12 votes

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. 
Prep: 10 minutes
Cook: 20 minutes
Servings: 4

Equipment

  • large skillet
  • sharp knife
  • bowls for mixing

Ingredients 

  • 1 cup long grain white rice, uncooked, *optional for serving
  • 1 lb large shrimp, *see notes
  • 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, *see notes
  • 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
  • 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

*frozen, thawed, cleaned and tails off. 
*any soy sauce will work, you can also use amino acids or tamari. 
*for extra spice, double the red pepper flakes and Sriracha sauce. 
*arrowroot will also work in place of cornstarch
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. 
 

Nutrition

Serving: 1cup | Calories: 383kcal | Carbohydrates: 60g | Protein: 23g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 1560mg | Potassium: 454mg | Fiber: 3g | Sugar: 18g | Vitamin A: 1074IU | Vitamin C: 62mg | Calcium: 148mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 10 minutes
Cook Time: 20 minutes
Course: dinner, Main Course
Cuisine: Japanese
Servings: 4
Calories: 383
Keyword: 30 minute, Asian Inspired, shrimp
Like this recipe? Leave a comment below!

About Bailey


You may also like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




10 Comments

  1. 5 stars
    This was great my girlfriend loved it and we are making it again next weekend for friends.

    1. Hi Carl! So happy to hear you both enjoyed it. Xo -Bailey

  2. 5 stars
    YUM. Made this with my roommates. We all loved it, zero leftovers.

  3. 5 stars
    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.

  4. 5 stars
    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

  5. 5 stars
    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

  6. 5 stars
    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

    1. 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.

  7. 4 stars
    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!

    1. 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!