Oh my goodness, do I have a weeknight winner for you today! If you’re anything like me, juggling life means dinner sometimes feels like a race against the clock. That’s where this amazing teriyaki shrimp stir fry comes in. I stumbled upon this gem when I needed something FAST, healthy, and something my picky eaters would actually devour without complaint. Seriously, it comes together in about 25 minutes from start to finish and tastes like you spent hours on it. It’s packed with protein and vibrant veggies, all coated in this ridiculously good homemade teriyaki sauce. Trust me, it’s about to become your new go-to!
Why You’ll Love This teriyaki shrimp stir fry Recipe
- Super Speedy: Seriously, the whole thing goes from pan to plate in about 25 minutes. Perfect for those crazy weeknights!
- Crazy Simple: The steps are so straightforward, you’ll feel like a pro chef even if you’re a beginner.
- Flavor Explosion: That sweet, savory, umami-packed homemade teriyaki sauce is just divine.
- Healthy & Wholesome: Lean shrimp and a rainbow of fresh veggies make this a meal you can feel really good about.
- So Versatile: Don’t have snap peas? Use asparagus! Not a fan of broccoli? Toss in some mushrooms. It’s super forgiving!
Ingredients for Your Easy teriyaki shrimp stir fry
This is what you’ll need to whip up this magic! I always reach for large shrimp because they cook up so nicely, and don’t skimp on the veggies. That homemade sauce? It’s a game-changer, so fresh and way better than store-bought.
- 1 pound large raw shrimp, peeled and deveined
- 2 cups broccoli florets
- 1 cup red bell pepper, sliced
- 1 cup snap peas
- 1 cup carrots, thinly sliced
- 2 teaspoons garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons olive oil
- For the Sauce:
- 3 tablespoons low sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1/3 cup water
- For Garnish:
- 1 teaspoon sesame oil
- 2 green onions, sliced
- 1 teaspoon sesame seeds
Step-by-Step Instructions for teriyaki shrimp stir fry
Step 1: First things first, let’s get that shrimp ready. Grab your peeled and deveined shrimp and give them a good pat down with some paper towels. This is super important, seriously! It helps them get that nice little sear instead of just steaming in the pan. Set them aside for a sec.
Step 2: Now, let’s whip up that magic sauce. In a small bowl, whisk together the low sodium soy sauce, honey, rice vinegar, cornstarch, and water. Whisk it really well until it’s all smooth and there are no lumpy bits of cornstarch hanging around. This is our flavor base, and getting it right now means a perfect sauce later! Put that bowl to the side.
Step 3: Time to get cooking! Heat about 1 tablespoon of olive oil in your biggest skillet over medium-high heat. Once it’s nice and hot, carefully add your shrimp in a single layer. Don’t crowd the pan! Cook them for just 1 to 2 minutes per side, until they turn pink and opaque. They cook fast, so watch them closely! Once they’re done, scoop them out of the skillet and set them aside with the sauce.
Step 4: Toss the remaining tablespoon of olive oil into that same skillet. Now add in all your beautiful veggies: the broccoli florets, sliced red bell pepper, snap peas, and thinly sliced carrots. Stir fry them for about 4 to 5 minutes. You want them to be tender-crisp – still a little bite to them, not mushy. Keep things moving in the pan!
Step 5: Add your minced garlic and grated fresh ginger to the veggies. Stir constantly for about 30 seconds until you can really smell that amazing aroma. Be careful not to burn the garlic!
Step 6: Pour that glorious teriyaki sauce mixture you made earlier right into the skillet with the veggies. Stir everything together really well. Let it simmer for 2 to 3 minutes, stirring occasionally, until the sauce thickens up and gets nice and glossy. It’s going to look so good!
Step 7: Now, bring your cooked shrimp back into the skillet. Give it all a good toss to coat every single piece of shrimp and vegetable in that thick, amazing sauce. Let it cook for just another 1 to 2 minutes, just to make sure everything is heated through. See? Told you it was fast!
Step 8: Take your skillet off the heat. Drizzle on that teaspoon of sesame oil for a nutty aroma and then sprinkle your sliced green onions and sesame seeds all over the top. It’s ready to serve! You can check out some quick cooking tips on my YouTube channel if you need a visual!
What to Serve with Your teriyaki shrimp stir fry
This teriyaki shrimp stir fry is fantastic on its own, but here are a few ideas to make it an even bigger feast!
- Steamed Jasmine Rice: This is the classic for a reason! The fluffy, slightly sweet rice is the perfect canvas for that gorgeous teriyaki sauce and shrimp.
- Quinoa: For a protein boost and a slightly nutty flavor, cooked quinoa is a wonderful gluten-free alternative to rice.
- Cauliflower Rice: If you’re keeping it super low-carb, fluffy cauliflower rice soaks up all that delicious sauce beautifully without the extra carbs.
- Quick Pickled Cucumbers: A little bit of cool, tangy pickled cucumber on the side cuts through the richness of the stir fry and adds a refreshing crunch.
Storing and Reheating Your teriyaki shrimp stir fry
Okay, so you have amazing leftovers of this teriyaki shrimp stir fry? Lucky you! I usually store mine in an airtight container in the fridge, and it’s usually good for about 2 to 3 days. Honestly, it never lasts that long in my house! When you’re ready to reheat, I find the best way is to warm it up gently in a skillet over medium heat. This helps keep the shrimp from getting rubbery and veggies from getting too mushy. If you’re in a super rush, the microwave works too, just give it a stir halfway through so it heats evenly. For meal prep, I sometimes cook the veggies and the sauce separately, then cook the shrimp and combine it all when I’m ready to eat. That way, everything is super fresh!
Frequently Asked Questions About teriyaki shrimp stir fry
Got questions about this easy teriyaki shrimp stir fry? I’ve got you covered!
Can I use frozen shrimp for this stir fry?
Absolutely! Just make sure you thaw them completely in the refrigerator overnight or in a colander under cold running water before patting them dry. If they aren’t dry enough, they won’t sear properly. It’s just as good as fresh, promise!
What other vegetables can I use in this teriyaki shrimp stir fry?
Oh, the possibilities are endless! I love adding bell peppers, broccoli, and snap peas, but feel free to swap in anything you have on hand. Mushrooms, zucchini, snow peas, carrots, and even some baby corn would be fantastic additions. It’s a super forgiving recipe, so go with what you love!
My sauce didn’t thicken up, what did I do wrong?
No worries, it happens! Usually, it means the cornstarch didn’t get enough time to cook and thicken. Make sure you let the sauce simmer for at least 2-3 minutes after pouring it into the pan, stirring constantly. If it’s still too thin, you can mix another teaspoon of cornstarch with a tablespoon of cold water and whisk that into the simmering sauce. You can find some awesome visual tips on my Pinterest if you ever get stuck!
Before You Go
Seriously, give this teriyaki shrimp stir fry a try this week! It’s such a lifesaver for busy nights. Let me know in the comments if you make it and what you think – I’d love to hear all about it!
Easy Teriyaki Shrimp Stir Fry Recipe with Vegetables
Ingredients
Equipment
Method
- Pat the shrimp dry with paper towels and set aside.
- In a small bowl whisk together soy sauce, honey, rice vinegar, cornstarch, and water until smooth. Set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1 to 2 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside.
- Add the remaining tablespoon of olive oil to the skillet. Add broccoli, bell pepper, snap peas, and carrots. Stir fry for 4 to 5 minutes until vegetables are tender-crisp.
- Add garlic and ginger to the skillet and cook for 30 seconds until fragrant.
- Pour the sauce into the skillet and stir well. Let it simmer for 2 to 3 minutes until thickened.
- Return the shrimp to the skillet and toss to coat evenly in the sauce. Cook for 1 to 2 minutes until everything is heated through.
- Drizzle with sesame oil and sprinkle with green onions and sesame seeds before serving.
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