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- 1 lb large shrimp, peeled and deveined - 2 cups mixed bell peppers (red, green, yellow), sliced - 1 cup snap peas, trimmed - 1 medium carrot, julienned - 3 green onions, chopped - 3 cloves garlic, minced - 1 tablespoon ginger, minced - 1/4 cup low-sodium soy sauce - 1/4 cup honey or agave syrup - 1 tablespoon sesame oil - 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry) - 2 tablespoons sesame seeds, for garnish - Cooked jasmine rice or quinoa, for serving You can swap honey for agave syrup if you want a vegan option. If you need a soy-free option, try coconut aminos instead of soy sauce. For veggies, feel free to use broccoli or zucchini if you can’t find bell peppers. When choosing shrimp, look for a firm feel and a shiny look. Fresh shrimp should smell like the sea, not fishy. For veggies, go for bright colors and a crisp texture. Avoid any that have brown spots or soft spots. Fresh ingredients make your Teriyaki shrimp stir fry shine. {{ingredient_image_1}} Start by heating the sesame oil in a large skillet or wok over medium-high heat. Once hot, add the minced garlic and ginger. Sauté them for about 30 seconds until you smell their great aroma. Next, raise the heat to high and toss in the shrimp. Cook the shrimp for 2 to 3 minutes until they turn pink. This shows they are almost done. Remove the shrimp from the pan and set them aside. In the same skillet, add your sliced bell peppers, snap peas, and julienned carrot. Stir-fry these vegetables for about 4 to 5 minutes. You want them tender but still crunchy. While the veggies cook, mix the soy sauce and honey in a small bowl. Pour this sweet sauce over the vegetables in the skillet. Now, return the shrimp to the skillet and stir everything together. To thicken the sauce, slowly add the cornstarch slurry. Keep stirring for another 2 to 3 minutes until the sauce coats the shrimp and veggies nicely. Finally, mix in the chopped green onions and take the skillet off the heat. Serve this colorful dish over jasmine rice or quinoa, and sprinkle sesame seeds on top for a nice finish. You can use either a skillet or a wok for this dish. A wok has high sides and a flat bottom. This design helps with even cooking and quick stir-frying. It allows you to toss the food easily. A skillet works well too. It has a larger surface area, which is great for browning the shrimp. If you have both, I recommend using a wok for the best results. - Heat sesame oil: 1 minute - Sauté garlic and ginger: 30 seconds - Cook shrimp: 2 to 3 minutes - Stir-fry vegetables: 4 to 5 minutes - Mix sauce and combine: 2 to 3 minutes - Add green onions and serve: 1 minute Total time for cooking is about 15 to 20 minutes. This makes it a quick and easy meal! To make your Teriyaki shrimp stir fry really pop, focus on fresh ingredients. Use large shrimp that are peeled and deveined. Fresh bell peppers add great color and taste. I love using red, green, and yellow peppers for a fun mix. Sauté garlic and ginger first; this opens up their flavors. Add the shrimp quickly for a nice sear. The soy sauce and honey mixture brings everything together. Pour it over your cooked shrimp and veggies for that sweet and savory finish. If you like your stir fry spicier, add a pinch of red pepper flakes. You can also use chili sauce for more heat. For sweetness, adjust the honey or agave syrup to fit your taste. If you want less sweetness, reduce the amount but keep a balance. Experiment with different ratios until you find what you love. Taste as you go; it helps you get the perfect flavor every time. To keep your shrimp tender, don't overcook them. Cook them just until they turn pink, which takes about 2-3 minutes. When you remove them from the pan, let them rest. This stops the cooking process. When you return them to the pan, add the cornstarch slurry. This thickens the sauce and coats the shrimp perfectly. Stir gently to avoid breaking the shrimp. Enjoy that lovely texture in each bite! Pro Tips Fresh Shrimp is Best: Always opt for fresh or frozen shrimp without preservatives for the best flavor and texture. Vegetable Variety: Feel free to mix in your favorite vegetables like broccoli or zucchini for added nutrition and color. Adjust Sweetness: Depending on your preference, you can adjust the amount of honey or agave syrup to make it sweeter or less sweet. Perfectly Cooked Shrimp: Be careful not to overcook the shrimp; they should be just pink and opaque when done to ensure they remain juicy. {{image_2}} You can easily change the protein in this recipe. Chicken works great in this dish. Use boneless chicken breast or thighs. Cut them into small pieces for even cooking. Tofu is another good option. Press the tofu to remove extra water. Then, cube it and cook until golden. Both options absorb the tasty teriyaki sauce well. Want to pack in more veggies? Add broccoli or zucchini to your stir fry. Broccoli adds a nice crunch and nutrients. Cut the florets into bite-sized pieces. Zucchini is tender and cooks quickly. Slice it into thin rounds or half-moons. Feel free to mix in any seasonal vegetables you like. The more colors, the better! If you want to change the flavor, try different sauces. You can use a store-bought teriyaki sauce for convenience. If you're feeling creative, make your own sauce. Combine soy sauce, honey, and a splash of rice vinegar. You can also add a bit of sriracha for some heat. This gives you a unique twist on the classic flavor while keeping it simple. To store your leftover Teriyaki Shrimp Stir Fry, let it cool down first. Use an airtight container. This helps keep the flavors fresh. You can store it in the fridge for up to three days. If you think you won’t eat it soon, freeze it instead. When reheating, you want to keep the shrimp and veggies crisp. Use a skillet over medium heat. Add a splash of water or soy sauce to create steam. This will help avoid dryness. Stir gently until heated through, which takes about 5-7 minutes. You can also use a microwave, but be careful not to overcook. For long-term storage, divide the Teriyaki Shrimp Stir Fry into smaller portions. Place each portion in a freezer-safe bag. Remove as much air as possible before sealing. Label the bags with the date. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight before reheating. To make Teriyaki sauce, mix these ingredients in a bowl: - 1/4 cup low-sodium soy sauce - 1/4 cup honey or agave syrup - 1 tablespoon minced ginger - 1 tablespoon minced garlic Combine them well. Heat this mix in a small pan until warm. Let it simmer for a few minutes. If you want it thicker, add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water). Stir until it thickens. Now, you have a tasty sauce! Yes, you can use frozen shrimp. Just make sure to thaw them first. Place the shrimp in cold water for about 10 minutes. Drain them well. Then, peel and devein if needed. This way, they will cook evenly in your stir fry. You can serve Teriyaki Shrimp Stir Fry with quinoa for a healthy twist. Noodles are also great. Try soba or rice noodles. For a lighter option, serve it over a bed of mixed greens. Each choice adds a unique flavor to your meal! In this post, I shared a simple recipe for Teriyaki Shrimp Stir Fry. We covered the essential ingredients and some easy swaps. I provided step-by-step instructions and tips for perfecting your dish. You learned about variations, storage options, and common questions. Experiment with flavors and ingredients to make this dish your own. Enjoy cooking and share this tasty meal with friends and family.

Sweet & Savory Teriyaki Shrimp Stir Fry

A delicious blend of shrimp and colorful vegetables in a sweet and savory teriyaki sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 2 cups mixed bell peppers (red, green, yellow), sliced
  • 1 cup snap peas, trimmed
  • 1 medium carrot, julienned
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon sesame oil
  • 1 4 low-sodium soy sauce
  • 1 4 honey or agave syrup
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
  • 2 tablespoons sesame seeds, for garnish
  • 1 serving cooked jasmine rice or quinoa, for serving

Instructions
 

  • In a large skillet or wok, heat the sesame oil over medium-high heat.
  • Add the minced garlic and ginger, and sauté for about 30 seconds until fragrant.
  • Increase the heat to high and add the shrimp to the skillet. Cook for 2-3 minutes until they start to turn pink.
  • Remove the shrimp from the skillet and set aside.
  • In the same skillet, add the sliced bell peppers, snap peas, and carrot. Stir-fry for about 4-5 minutes until the vegetables are tender-crisp.
  • In a small bowl, mix the soy sauce and honey/agave syrup until combined. Pour this sauce over the vegetables in the skillet.
  • Return the shrimp to the skillet, and stir well to combine.
  • Add the cornstarch slurry to the skillet, and stir continuously for another 2-3 minutes until the sauce thickens and coats the shrimp and vegetables.
  • Stir in the chopped green onions and remove from heat.
  • Serve over a bed of jasmine rice or quinoa, and sprinkle with sesame seeds on top for garnish.

Notes

Serve with jasmine rice or quinoa for a complete meal.
Keyword quick meal, shrimp, stir fry, teriyaki