Shrimp Teriyaki Stir Fry
This easy shrimp teriyaki stir fry comes together in under 30 minutes with juicy shrimp, crisp broccoli, and a glossy homemade teriyaki sauce that beats takeout every time.
The Weeknight Dinner That Tastes Like a Restaurant Secret
If you have been relying on takeout to satisfy your teriyaki cravings, this shrimp teriyaki stir fry is about to change everything. We are talking tender, juicy shrimp and crisp-tender broccoli florets all tossed in a glossy, homemade teriyaki sauce that comes together in one pan in under 30 minutes. It is the kind of easy shrimp teriyaki that earns a permanent spot in your weeknight rotation.
This is not your average shrimp stir fry. The sauce hits every note: savory from soy, bright from rice vinegar, sweet from honey and a touch of brown sugar, and silky from a quick cornstarch slurry that clings to every single shrimp and vegetable. It is a healthy teriyaki shrimp stir fry that genuinely does not feel like a compromise.
Why This Recipe Works
The difference between a soggy stir fry and a restaurant-quality one almost always comes down to two things: a very hot pan and dry protein. Patting your shrimp dry before they hit the wok is the single most important technique here. Moisture is the enemy of that beautiful, slightly caramelized sear.
The other secret is the order of operations. Shrimp cook in under three minutes total. You sear them first, pull them out, build the vegetables, add the sauce, and return the shrimp at the very end just long enough to coat. This keeps them tender and never rubbery.
Chef's Tip: Do not crowd the pan. If your wok or skillet is smaller than 12 inches, cook the shrimp in two batches. Overcrowding drops the temperature instantly and steams everything instead of searing it.
What Goes Into a Great Shrimp Teriyaki Stir Fry
This teriyaki shrimp and broccoli combination is a classic for good reason, but the recipe is flexible. Here is what you need and why:
- Shrimp: Large or jumbo shrimp work best here. Smaller shrimp overcook too easily in a hot wok.
- Broccoli florets: The slight char on broccoli in a hot stir fry is unbeatable. Cut them small enough that they cook quickly.
- Bell pepper and snap peas: These add color, crunch, and a little natural sweetness that balances the savory sauce beautifully.
- Mirin: This is the ingredient that makes the teriyaki sauce taste authentically Japanese-American rather than just sweet soy. Dry sherry works as a substitute in a pinch.
- Fresh ginger and garlic: Please do not skip these. Pre-minced jarred versions lose the aromatic punch that makes the whole wok smell incredible.
Using quality soy sauce and a good toasted sesame oil makes a real difference in the depth of flavor in a dish this simple. These are the kinds of pantry staples worth investing in:
Make It Your Own: Variations to Try
One of the best things about a shrimp stir fry teriyaki is how easily it adapts.
- Teriyaki chicken and shrimp: Add thinly sliced chicken thighs cooked before the vegetables for a heartier teriyaki shrimp and chicken dinner that feeds a bigger crowd.
- Low-carb: Swap the steamed rice for cauliflower rice or zucchini noodles for a lighter plate.
- Spicy version: A tablespoon of chili garlic sauce stirred into the teriyaki sauce gives the whole dish a slow, pleasant heat.
- More vegetables: Mushrooms, baby bok choy, edamame, and water chestnuts all play extremely well in this sauce.
Ready to Cook?
This shrimp stir fry meal comes together so fast that having everything prepped and within arm's reach before you turn on the heat is not just helpful, it is essential. Slice your vegetables, mix your sauce, and make your cornstarch slurry before anything touches the wok. Once that burner is on high, this dish moves quickly.
Here is the full recipe:
Shrimp Teriyaki Stir Fry
This easy shrimp teriyaki stir fry comes together in under 30 minutes with juicy shrimp, crisp broccoli, and a glossy homemade teriyaki sauce that beats takeout every time.
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
- 3 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1 tbsp sesame oil, divided
- 1 tbsp vegetable oil
- 1/4 cup low-sodium soy sauce
- 3 tbsp mirin, or dry sherry as a substitute
- 2 tbsp honey
- 1 tbsp brown sugar, packed
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- 2 tbsp water, for the cornstarch slurry
- 1 tbsp sesame seeds, toasted, for garnish
- 3 green onions, thinly sliced, for garnish
- 4 cups cooked white rice or noodles, for serving
Instruction
Whisk together the soy sauce, mirin, honey, brown sugar, and rice vinegar in a small bowl to make the teriyaki sauce. In a separate small bowl, stir the cornstarch into the water until smooth to form a slurry. Set both aside.
Pat the shrimp completely dry with paper towels. This is the most important step for getting a good sear rather than a steam.
Heat a large wok or skillet over high heat until very hot. Add the vegetable oil and swirl to coat. Add the shrimp in a single layer and cook undisturbed for 1 to 1.5 minutes until pink and just curled. Flip and cook for another 30 to 45 seconds. Transfer the shrimp to a plate and set aside.
Add 0.5 tablespoon of sesame oil to the same wok. Add the broccoli florets and stir-fry for 2 minutes until bright green and beginning to char at the edges.
Add the red bell pepper and snap peas. Stir-fry for another 1 to 2 minutes until the vegetables are crisp-tender.
Push the vegetables to the edges of the wok. Add the remaining 0.5 tablespoon of sesame oil to the center, then add the minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant, then toss everything together.
Pour the teriyaki sauce over the vegetables and stir to combine. Give the cornstarch slurry a quick stir and pour it into the wok. Toss constantly for 1 minute until the sauce thickens and becomes glossy and coats everything evenly.
Return the seared shrimp to the wok and toss to coat in the sauce. Cook for just 30 seconds to heat through. Do not overcook.
Remove from heat immediately. Serve over steamed rice or noodles and garnish generously with toasted sesame seeds and sliced green onions.
Equipment
- Large wok or 12-inch skillet
- Small mixing bowls
- Whisk
- Wooden spoon or wok spatula
- Paper towels
- Microplane or fine grater (for ginger)
Notes
Serving and Storing
Serve this healthy teriyaki shrimp stir fry over steamed jasmine rice or lo mein noodles, and finish with a generous scatter of toasted sesame seeds and green onions. A drizzle of extra sesame oil right before serving adds a wonderful nutty fragrance.
Leftovers keep in the fridge for up to three days and reheat beautifully in a hot skillet. This recipe is also an excellent candidate for meal prep since the sauce can be made a week ahead, and the vegetables can be prepped the night before. When dinner needs to be on the table fast, having those components ready to go makes this easy shrimp teriyaki even more of a weeknight hero.
