Shrimp Teriyaki Stir Fry
This easy shrimp teriyaki stir fry comes together in just 30 minutes with juicy shrimp, crisp broccoli, and a glossy homemade teriyaki sauce that beats any takeout.
The Weeknight Stir Fry That Tastes Like Your Favorite Takeout
If you have ever stood over a wok on a Tuesday night and thought, there has to be a better way than ordering delivery, this shrimp teriyaki stir fry is your answer. It is fast, it is glossy, it is packed with crisp vegetables, and the homemade teriyaki sauce comes together with pantry staples in about two minutes flat. Think teriyaki shrimp and broccoli tossed in a sauce that clings to every single bite, ready in 30 minutes from start to finish.
This is the kind of dish that looks impressive enough for guests but is genuinely easy enough to pull off after a long workday. Once you try it, the takeout version is going to have a hard time competing.
Why Homemade Teriyaki Sauce Changes Everything
Bottled teriyaki sauce is convenient, sure. But making your own takes literally two minutes and uses four ingredients: soy sauce, mirin, honey, and a splash of rice vinegar. The result is a sauce that is balanced, a little glossy, and not loaded with the high-fructose corn syrup that most store-bought versions rely on.
The cornstarch slurry added at the end is the real secret to that thick, lacquered finish that makes a shrimp stir fry teriyaki look like it came from a restaurant kitchen. Do not skip it.
Using the right pan and quality pantry ingredients genuinely makes a difference here. A heavy wok that can hold and distribute intense heat is essential for that slightly charred, caramelized edge on your vegetables.
Tips for the Best Easy Shrimp Teriyaki
A few simple details separate a good stir fry from a truly great one:
- Dry your shrimp. Pat them with paper towels before cooking. Moisture creates steam, and steam is the enemy of a proper sear.
- Get your wok screaming hot. High heat is what gives you those beautiful slightly charred edges on the broccoli and peppers instead of a soggy, grey stew.
- Cook the shrimp first, then set them aside. Shrimp cook incredibly fast, about 2 to 3 minutes total. Adding them back at the end means they stay tender instead of turning rubbery.
- Do not crowd the pan. If you double the recipe, cook in batches. Crowding drops the temperature and kills your sear.
Chef's Tip: For a healthy teriyaki shrimp stir fry, swap honey for a touch of maple syrup and use low-sodium soy sauce. You will barely notice the difference in flavor, but your sodium count will thank you.
Vegetables and Variations
The beauty of a shrimp stir-fry meal like this one is how flexible it is. Teriyaki shrimp and broccoli is the classic combination, and for good reason: broccoli stands up to the heat beautifully and soaks up that sauce in all the right ways. But this recipe is also an open invitation to raid your crisper drawer.
Great additions or swaps include:
- Zucchini or yellow squash, cut into half-moons
- Mushrooms, especially shiitake or cremini
- Baby bok choy, halved lengthwise
- Shredded carrots for a pop of color and sweetness
- Edamame for extra protein
Want to make it a teriyaki chicken and shrimp dish? Slice one boneless chicken thigh thinly, sear it in the wok first until cooked through, set it aside, then follow the rest of the recipe exactly. It is one of the best teriyaki chicken and shrimp recipes you can make at home because the flavors complement each other so well.
Ready to bring it all together? Here is the full step-by-step recipe:
Shrimp Teriyaki Stir Fry
This easy shrimp teriyaki stir fry comes together in just 30 minutes with juicy shrimp, crisp broccoli, and a glossy homemade teriyaki sauce that beats any takeout.
Ingredients
- 1 1/2 lb large shrimp, peeled and deveined, tails on or off
- 3 cups broccoli florets, cut into bite-sized pieces
- 1 red bell pepper, thinly sliced
- 1 cup snap peas, trimmed
- 1 tbsp sesame oil, toasted, for stir frying
- 1 tbsp vegetable oil
- 3 garlic cloves, minced
- 1 tsp fresh ginger, freshly grated
- 1/4 cup soy sauce, low sodium recommended
- 3 tbsp mirin
- 2 tbsp honey, or brown sugar
- 1 tbsp rice vinegar
- 1 tbsp cornstarch, mixed with 2 tbsp cold water to form a slurry
- 1 tbsp sesame seeds, for garnish
- 3 green onions, thinly sliced, for garnish
- 3 cups cooked white or brown rice, for serving
Instruction
In a small bowl, whisk together the soy sauce, mirin, honey, and rice vinegar. Set the teriyaki sauce aside.
In a separate small bowl, mix the cornstarch with 2 tablespoons of cold water until smooth to make a slurry. Set aside.
Pat the shrimp dry with paper towels and season lightly with salt and pepper.
Heat a large wok or skillet over high heat until very hot. Add the vegetable oil and sesame oil and swirl to coat.
Add the shrimp in a single layer and cook undisturbed for 1 to 2 minutes until pink on the bottom. Flip and cook for another 60 seconds. Transfer the shrimp to a plate and set aside.
In the same wok, add the broccoli florets and stir fry for 2 to 3 minutes until bright green and just beginning to char at the edges.
Add the red bell pepper and snap peas, and stir fry for another 2 minutes until crisp-tender.
Push the vegetables to the edges of the wok. Add the garlic and ginger to the center and cook for 30 seconds, stirring constantly, until fragrant.
Pour the teriyaki sauce over the vegetables and stir everything together. Let it bubble for 1 minute.
Stir in the cornstarch slurry and toss to coat. Cook for another 30 to 60 seconds until the sauce thickens and turns glossy.
Return the shrimp to the wok and toss to coat in the sauce. Cook for 1 minute just to warm the shrimp through.
Serve immediately over steamed rice, garnished with sesame seeds and sliced green onions.
Equipment
- Large wok or 12-inch skillet
- Small mixing bowls
- Whisk
- Tongs or wooden spatula
- Sharp knife and cutting board
- Microplane or box grater (for ginger)
- Measuring cups and spoons
Notes
Serving and Storing Your Stir Fry
Serve this healthy teriyaki shrimp stir fry over steamed jasmine rice or brown rice, with a generous scatter of sesame seeds and sliced green onions on top. For a lower-carb option, cauliflower rice or rice noodles work beautifully too.
Leftovers store well in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water to loosen the sauce, and the shrimp will stay tender and delicious rather than tough and overcooked.
