Plump stir-fried shrimp tossed with a tangy homemade teriyaki sauce, this teriyaki shrimp recipe is not only easy to make in 15 minutes but loaded with sweet and savory flavors.
Why this recipe works
Teriyaki shrimp boasts a tangy-salty-sweet flavor profile. The flavors dance together in the skillet marrying together with the shrimp for a super simple dinner with plenty of depth, and it only takes around 15 minutes to make.
If you plan on using our homemade teriyaki sauce to make this shrimp with, you can use the leftovers (from the full recipe) to make teriyaki noodles which is how we chose to serve this shrimp. We love easy two-in-one dinners!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
SHRIMP – If you can’t find grilling shrimp, you can use large or extra-large shrimp. I wouldn’t recommend precooked shrimp for this recipe. Frozen shrimp will work but you will need to thaw it fully and pat it dry before beginning.
SAUCE – We used 1/2 cup of our Homemade Teriyaki Sauce which we make in larger batches and keep in the refrigerator. You can do the same and have extra on hand, or we have provided you with the measurements below for the appropriate amount of sauce for this recipe.
How to Make Teriyaki Shrimp
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In a large bowl, toss shrimp with cornstarch.
- Combine all sauce ingredients in an immersion blender and blend until smooth.
TIP – Alternatively, you can use 1/2 cup of our homemade teriyaki sauce. - Add olive oil to wok over medium-high heat until hot, but not smoking. Add shrimp and stir fry for 2 minutes.
- Add sauce to the shrimp in the wok. Mix cornstarch with water to make a slurry. Add cornstarch mixture to the wok.
- Turn heat down to low and simmer to thicken. When sauce thickens, turn off heat.
Frequently Asked Questions & Expert Tips
Store leftovers in an air-tight container kept in the refrigerator for up to 2-3 days. Reheat in a skillet over low heat.
Shrimp does not take long to cook, which also means it can easily be overcooked. The shrimp will curl and turn opaque with pink and red hues when it is finished cooking. Overcooked shrimp tend to turn a whiteish grey and are rubbery in texture.
Serving Suggestions
Serve teriyaki shrimp with stir-fried veggies, teriyaki noodles, fried rice, or white rice for a complete meal. Optionally garnish with sesame seeds and slivered green onions.
More Teriyaki Recipes
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Teriyaki Shrimp
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 1 pound raw grilling shrimp peeled and tail shells removed
- 2 Tablespoons olive oil
- 1 Tablespoon cornstarch
- ¼ cup water
Teriyaki Sauce
- ¼ cup low sodium soy sauce
- 1 Tablespoon sesame oil
- 2 Tablespoons oyster sauce
- 1 Tablespoon honey
- ¾ Tablespoon rice vinegar
- ¾ Tablespoon chopped ginger
- ½ Tablespoon minced garlic
- ¾ teaspoon brown sugar
Things You’ll Need
Before You Begin
- If you can’t find grilling shrimp, you can use large or extra-large shrimp. I wouldn’t recommend precooked shrimp for this recipe. Frozen shrimp will work but you will need to thaw it fully and pat it dry before beginning.
- We used 1/2 cup of our Homemade Teriyaki Sauce which we make in larger batches and keep in the refrigerator. You can do the same and have extra on hand, or we have provided you with the measurements above for the appropriate amount of sauce for this recipe.
- Store leftovers in an air-tight container kept in the refrigerator for up to 2-3 days. Reheat in a skillet over low heat.
Instructions
- In a large bowl, toss shrimp with cornstarch.
- Combine all sauce ingredients in an immersion blender and blend until smooth.
- Add olive oil to wok over medium-high heat until hot, but not smoking. Add shrimp and stir fry for 2 minutes.
- Add sauce to the shrimp in the wok. Mix cornstarch with water to make a slurry. Add cornstarch mixture to the wok.
- Turn heat down to low and simmer to thicken. When sauce thickens, turn off heat.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
Chef Antoine Davis
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