Teriyaki Shrimp – A quick Asian dish made with pan seared shrimp and a deeply flavorful, sweet and savory teriyaki sauce. Easy to make and worthy of the dinner rotation!
Easy Teriyaki Shrimp with Homemade Sauce
Weekdays are all about those quick meals and this teriyaki shrimp stir fry style dish fits into that perfectly.
You can have it ready in 25 minutes and it’s always satisfies those take out cravings.
It’s very similar to the traditional quick teriyaki chicken (which we all love) with the same type of sauce but a different protein to switch things up.
Serve it with white rice, brown rice, veggie fried rice, or sautéed vegetables (green beans, asparagus, broccoli, bell peppers, etc.) to compete the meal.
Teriyaki Shrimp Recipe Ingredients
- Soy sauce
- Mirin
- Honey
- Rice vinegar
- Sesame oil
- Sriracha
- Garlic
- Ginger
- Cornstarch
- Extra large shrimp (peeled and deveined)
- Olive oil or vegetable oil
- Green onions, sliced
How to Make Teriyaki Shrimp
- Make teriyaki sauce: In a medium mixing bowl whisk together soy sauce, mirin, water, honey, rice vinegar, sesame oil, sriracha, garlic, ginger and cornstarch. Whisk it very well until cornstarch is dissolved.
- Cook shrimp: Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
- Add shrimp in a single layer. Cook 1 1/2 minutes. Quickly turn shrimp. Cook 30 seconds.
- Cook sauce with shrimp: Whisk sauce mixture once more then pour into skillet. Cook and stir (don’t turn shrimp), about 1 minute longer until shrimp are cooked through and sauce is thickened.
- Garnish, serve: Serve right away with optional green onions (can also garnish with sesame seeds if desired).
How to Store and Reheat Shrimp
- Store cooked shrimp teriyaki in the fridge.
- Warm in skillet on low heat until warmed through, stir frequently.
- Or reheat in microwave on low power 30% to 50%, don’t use full power or it will make it rubbery.
Helpful Tips and Variations
- Have sauce made and ready to pour into pan with shrimp before you begin, the shrimp cooks in just minutes.
- Be careful not to overlook shrimp for the best texture.
- If you don’t have mirin you can use dry sherry. Mirin can be found in the Asian foods sections of most larger grocery stores.
- Brown sugar or white sugar can be used in place of honey.
- For a spicier shrimp add more sriracha to taste or red pepper flakes.
More Chinese Style Recipes to Try
- WP Recipe Maker #63865removeTeriyaki Shrimp Course: Main Course Cuisine: Japanese Keyword: Teriyaki Shrimp Prep Time: 22m Cook Time: 3m Total Time: 25m Servings: 4 Author: Jaclyn – 2 1/2 Tbsp soy sauce – 3 Tbsp mirin – 3 Tbsp water – 3 Tbsp honey – 1 Tbsp rice vinegar – 1/2 tsp sesame oil – 1 tsp sriracha – 1 1/2 tsp minced garlic – 1 1/2 tsp peeled and minced ginger – 2 tsp cornstarch – 1 1/4 lbs extra large shrimp, peeled and deveined – 1 Tbsp olive oil or vegetable oil – 2 Tbsp thinly sliced green onions (optional) 1) In a medium mixing bowl whisk together soy sauce, mirin, water, honey, rice vinegar, sesame oil, sriracha, garlic, ginger and cornstarch. Whisk it very well until cornstarch is dissolved. 2) Heat oil in a 12-inch non-stick skillet over medium-high heat. 3) Add shrimp in a single layer. Cook 1 1/2 minutes. 4) Quickly turn shrimp. Cook 30 seconds. 5) Whisk sauce mixture once more then pour into skillet. Cook and stir (don’t turn shrimp), about 1 minute longer until shrimp are cooked through and sauce is thickened. 6) Serve right away with optional green onions (can also garnish with sesame seeds if desired).
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