This Teriyaki Shrimp Stir Fry is one of those recipes that always comes through—whether I’m low on energy or need to impress someone with zero notice. It’s packed with tender shrimp, colorful veggies, and a quick homemade teriyaki sauce that tastes better than takeout. Best part? You’ll have it on the table in about 25 minutes.
Why This Shrimp Stir Fry Is Always in My Rotation
There are days I really don’t want to cook—especially after a long workday—but I still want something hot, fresh, and not from a box. That’s when this recipe comes in handy. It’s so simple, and once you get into the rhythm of chopping, sautéing, and tossing it all together, it feels almost therapeutic.
This is one of those dishes my husband actually asks for by name. Anytime I say “shrimp” and “teriyaki” in the same sentence, I get an enthusiastic “yes please.” It’s balanced with sweet, savory, and just enough heat to keep things interesting. And if you’re feeding kids or someone who can’t handle spice, it’s super easy to tone down.
Honestly, it’s hard to mess up. As long as you don’t overcook the shrimp, you’re golden.
What You’ll Need from the Kitchen
Shrimp
I usually buy frozen shrimp in bulk and keep a bag in the freezer for nights like this. Just make sure they’re peeled and deveined—it saves so much time. I like using large shrimp, but medium ones work too—just adjust your cooking time so they don’t go rubbery.
Veggies
I’m a big fan of using what I already have, so broccoli, mushrooms, and bell peppers are my usual trio. The color and texture combo is great. I always go for a mix of red, yellow, and green peppers because it looks pretty on the plate. And yes, broccoli stems are fair game—just slice them thinner than the florets.
Rice
We usually have leftover brown rice in the fridge, but jasmine or basmati works just as well. If I’m really trying to keep things light, I’ll throw it over cauliflower rice or even skip the grain entirely and double up on the veggies.
Soy Sauce
Go for regular if you’re not watching sodium, or grab low-sodium if needed. This is the backbone of your teriyaki sauce.
Brown Sugar
I love using brown sugar for that deep sweetness. If you’re avoiding sugar, you can swap in maple syrup or a sugar-free version.
Sriracha
This gives it a nice kick. You can use more or less depending on your heat tolerance. I usually put extra on the side for anyone who likes things spicier.
Cornstarch
It helps the sauce thicken and cling to the shrimp and veggies. Arrowroot powder is a good backup if you’re out.
Seasonings
Garlic, ginger powder, a pinch of red pepper flakes, salt, and pepper round everything out. Simple but effective.
Want to Mix It Up? Try These Swaps
Use Noodles Instead
This dish is fantastic over rice noodles, udon, or even soba. If I have teriyaki salmon leftover, I’ll use the same sauce with stir-fried noodles for a slightly different take.
Switch the Protein
Not into shrimp? Try scallops, salmon chunks, or even thin slices of chicken or tofu. You’ll just need to tweak the cooking time.
Play with the Veggies
Zucchini, snap peas, carrots, or even baby corn all work well. Sometimes I treat this stir fry as a fridge clean-out—it’s perfect for using up veggies that are starting to look a little tired.
Make It Gluten-Free
Use tamari or coconut aminos in place of soy sauce, and make sure your Sriracha doesn’t have hidden gluten.
Turn Up the Heat
If I’m making this for myself, I’ll add fresh sliced jalapeños or Thai chiles to the stir fry. So good.
How I Like to Cook It (Step by Step)
1. Get the rice started first.
Whatever grain you’re using, get it cooking before anything else. This way it’s ready when your stir fry is hot and done.
2. Chop your veggies.
Bell peppers, mushrooms, broccoli—get them all prepped. Don’t toss the broccoli stems! I slice those thin and add them in with the florets.
3. Make the sauce.
In a bowl, whisk together soy sauce, brown sugar, a splash of water, minced garlic, ginger, a squeeze of Sriracha, and a little cornstarch. Set it aside—it comes together fast once the pan is hot.
4. Cook the veggies.
Heat a large skillet or wok over medium-high, add a bit of oil, and stir fry the veggies until they’re crisp-tender. I like mine with a bit of bite.
5. Cook the shrimp.
Push the veggies to the side or remove them temporarily, add a bit more oil, and toss in the shrimp. They only take 2–3 minutes per side—watch for that pretty pink color and don’t overcook them.
6. Add sauce and simmer.
Pour the sauce over everything and let it bubble for a couple of minutes until thickened. Toss the shrimp and veggies so they’re evenly coated.
7. Serve hot.
Spoon it over rice or noodles, and you’re done.
Real-Life Tips That Make a Difference
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Don’t overcook the shrimp. Seriously—2 to 3 minutes per side is plenty. Once they curl up and turn pink, they’re done.
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Double the sauce if you like things saucy. I sometimes make extra to drizzle over rice or store for another meal later in the week.
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Make it ahead-friendly. You can chop all the veggies and mix the sauce in the morning, so cooking is a breeze come dinnertime.
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Kid-friendly version. Leave out the Sriracha and red pepper flakes, then serve the spicy stuff on the side.
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Reheats well. Leftovers hold up nicely in the fridge for 3–4 days. I just reheat in a skillet with a splash of water to loosen up the sauce.
Common Questions You Might Have
What’s the fastest way to thaw frozen shrimp?
If I forget to defrost overnight (which is often), I just toss them into a bowl and run cold water over them. In about 20–30 minutes, they’re ready to go. Don’t use hot water—it messes with the texture.
Can I make this ahead of time?
You can’t beat fresh when it comes to shrimp, but prepping everything in advance helps a lot. Chop the veggies, make the sauce, cook the rice, and store it all in the fridge. Then it’s just 10 minutes to dinner.
What should I serve with it?
It’s great as-is, but if I want to stretch the meal or make it feel like takeout night, I’ll serve it with cabbage salad or some fresh spring rolls on the side.
Teriyaki Shrimp Stir Fry
A vibrant and flavorful stir fry packed with juicy shrimp, crisp veggies, and a bold homemade teriyaki sauce. Perfect for busy weeknights and ready in under 30 minutes!
Ingredients
For the Stir Fry:
- 1 pound large shrimp, thawed, peeled, deveined, tails removed
- 1 small green bell pepper, sliced into strips
- 1 small red bell pepper, sliced into strips
- ½ cup red onion, thinly sliced
- 1 cup broccoli, chopped (stems included)
- ½ cup mushrooms, sliced
- 2 teaspoons olive oil (divided)
- Cooked long grain white rice, for serving (optional)
- Salt & pepper, to taste
For the Teriyaki Sauce:
- ¼ cup soy sauce (or tamari for gluten-free)
- ½ cup water
- ¼ cup brown sugar
- ½ tablespoon honey
- 1 tablespoon Sriracha (adjust to taste)
- 3 garlic cloves, minced
- ½ teaspoon ground ginger
- ½ teaspoon red pepper flakes
- 2 tablespoons sesame seeds (optional)
To Thicken:
- 1 teaspoon cornstarch
- 1 teaspoon water
Instructions
- Begin by cooking your rice if using, following the package directions so it’s ready when the stir fry is done.
- While the rice cooks, prep the vegetables: slice both bell peppers into thin strips, cut the onion into slivers, chop the broccoli (don’t toss the stems—they’re delicious and nutritious), and slice the mushrooms.
- In a small bowl, combine the soy sauce, water, brown sugar, honey, Sriracha, garlic, ginger, red pepper flakes, and sesame seeds. Stir well and set aside. Hold off on adding the cornstarch mixture until later.
- Heat 1 teaspoon of olive oil in a large skillet over medium-high heat. Add the peppers, onions, and broccoli. Let them cook without stirring for about 4 minutes to get a good sear. Then toss them and add the mushrooms. Continue to sauté for another 3–4 minutes until the veggies are crisp-tender. Transfer to a bowl and set aside.
- Wipe the skillet clean, then heat the remaining teaspoon of oil. Add the shrimp, season with a pinch of salt and pepper, and cook for 3–4 minutes on each side, or until pink and opaque. Transfer the cooked shrimp to the bowl with the veggies.
- Again, wipe the skillet and pour in the prepared teriyaki sauce. Let it gently simmer over low heat for about 4 minutes. In a separate small dish, mix the cornstarch with water, then stir it into the sauce. Allow it to simmer for another 2–3 minutes until it thickens slightly.
- Return the shrimp and vegetables to the pan and toss everything to coat. Let it cook for another minute or two, just until heated through.
- Serve hot over rice or noodles and enjoy immediately.
Notes
- Make it mild: Skip the Sriracha and red pepper flakes for a kid-friendly version. You can always serve the heat on the side.
- Spice it up: Add more Sriracha or double the chili flakes for extra kick.
- Don’t overcook the shrimp: They should be just pink and opaque—any longer and they’ll get rubbery.
- Leftovers: Store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. Reheat in a skillet or microwave until warmed through.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 348Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 239mgSodium 2151mgCarbohydrates 41gFiber 4gSugar 19gProtein 31g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
This teriyaki shrimp stir fry is one of those recipes that feels a little fancy without any of the effort. It’s fast, flexible, and full of flavor—exactly what a weeknight dinner should be.
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