If you’re craving a vibrant, flavor-packed meal that feels both special and easy enough for any night, Teriyaki Shrimp is your new go-to dish. Imagine glossy, tender shrimp tossed in a homemade teriyaki sauce that’s sweet, savory, and packed with a touch of tang. Whether you’re new to making shrimp or you already love experimenting with speedy Asian-inspired recipes, this Teriyaki Shrimp comes together in just 20 minutes and embodies that addictive restaurant flavor with ingredients you likely already have. Pull out your skillet and get ready—a seriously tasty dinner is about to land on your table!
Ingredients You’ll Need
The beauty of Teriyaki Shrimp is just how simple the ingredient list is, yet each one plays a key role in making the flavors sing. Every element brings out savory, sweet, or aromatic notes for that craveable, glossy finish!
- Shrimp: Use large, peeled, and deveined shrimp for the plumpest, juiciest bites with great texture.
- Low-sodium soy sauce: This forms the salty-sweet backbone of your teriyaki sauce without being overpowering.
- Honey: Adds a gentle, natural sweetness that helps the sauce thicken and shine.
- Brown sugar: Gives the sauce a deeper caramel flavor and sticky texture.
- Rice vinegar: Brightens everything up with a mild tang, balancing the sweet and salty elements.
- Sesame oil: Just a little for that nutty, toasty aroma you expect from great teriyaki dishes.
- Garlic (minced): Builds savory, aromatic depth right into the sauce.
- Fresh ginger (grated): Offers a fresh, slightly spicy edge that keeps flavors lively.
- Cornstarch: Mix with water to create a quick slurry for a perfectly thick, glossy sauce.
- Water: Helps create the perfect consistency when making your cornstarch slurry.
- Vegetable oil: Neutral-flavored oil that’s perfect for quickly sautéing the shrimp.
- Green onions (sliced): A classic garnish for pop-of-color and a gentle onion bite.
- Sesame seeds (optional): Sprinkle them on at the end for a delicate crunch and extra show-stopping flair.
How to Make Teriyaki Shrimp
Step 1: Whisk Together the Teriyaki Sauce
First, grab a small bowl and whisk together the soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and fresh ginger. You want everything smoothly combined, almost syrupy. This homemade teriyaki sauce is where all that signature flavor begins!
Step 2: Mix the Cornstarch Slurry
In another little bowl, stir together the cornstarch and water until no lumps remain. This might seem like a tiny step, but it’s the key to getting that irresistible, glossy finish on your Teriyaki Shrimp.
Step 3: Sauté the Shrimp
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add your shrimp in a single layer. Cook each side for about 2 to 3 minutes, just until the shrimp are pink and opaque. Don’t overcook—they’ll finish in the sauce!
Step 4: Simmer and Thicken the Sauce
Remove the cooked shrimp and set aside. Pour your prepared teriyaki sauce mixture into the same skillet and bring it to a simmer. Once bubbling, stir in the cornstarch slurry and let it cook for about 2 minutes, until it thickens into a shiny glaze.
Step 5: Toss It All Together
Return the shrimp to the skillet, tossing to coat every piece thoroughly in that fragrant teriyaki glaze. They should be glossy, sticky, and absolutely mouthwatering.
Step 6: Garnish and Serve
Finish by scattering sliced green onions and, if you’re feeling fancy, a sprinkle of sesame seeds over the top. Serve your Teriyaki Shrimp piping hot over fluffy rice or slippery noodles for a meal that’s as gorgeous as it is delicious.
How to Serve Teriyaki Shrimp
Garnishes
A flurry of bright green onions and a pinch of toasted sesame seeds add a fresh crunch and visual pop to your Teriyaki Shrimp. For extra heat, try a dash of red pepper flakes or thinly sliced chili on top.
Side Dishes
This dish is sensational over a bowl of steamy jasmine or sushi rice, but don’t stop there! It pairs beautifully with quick stir-fried veggies like snap peas, bell peppers, or broccoli. For a lighter option, mound the shrimp over a crisp Asian slaw or cauliflower rice.
Creative Ways to Present
If you’re feeling adventurous, try making Teriyaki Shrimp skewers, tucking them into lettuce wraps with shredded carrots and cucumber, or chilling leftovers to toss into a fresh noodle salad. The sauce clings beautifully, making every serving feel special.
Make Ahead and Storage
Storing Leftovers
Allow any leftover Teriyaki Shrimp to cool completely, then store in an airtight container in the fridge. It keeps well for up to 2 days without losing that glossy, savory perfection. Try to store the shrimp and any rice or noodles separately so nothing turns soggy.
Freezing
While shrimp typically freeze well, the texture of the teriyaki sauce might change a bit after thawing. If you need to freeze, let the shrimp cool and store in a freezer-safe bag or container for up to one month. Thaw in the fridge overnight before reheating for best results.
Reheating
To reheat Teriyaki Shrimp, warm gently in a skillet over medium-low heat until everything is just heated through; add a splash of water if the sauce is too thick. The microwave works too, but keep the cook time short to avoid rubbery shrimp.
FAQs
Can I use frozen shrimp for Teriyaki Shrimp?
Absolutely, just be sure to thaw and pat them dry before cooking. This helps get a little sear and prevents the sauce from watering down.
What can I substitute for honey?
If you don’t have honey on hand, pure maple syrup or agave nectar works well. Each adds its own subtle twist to the sweet notes of your Teriyaki Shrimp.
Is this recipe gluten-free?
You can make this dish gluten-free by swapping the soy sauce for tamari or a certified gluten-free soy sauce. Always double-check your ingredient labels just to be safe.
Can I add vegetables to my Teriyaki Shrimp?
For sure! Toss in quick-cooking vegetables like bell peppers, snow peas, or broccoli right after the shrimp are done for added color, crunch, and nutrition.
Can I make the teriyaki sauce in advance?
Absolutely—you can whisk together the sauce a day or two ahead; just store it in the fridge until you’re ready to cook. Give it a quick stir before using, and you’re all set!
Final Thoughts
If you’re in the mood for something fast, flavorful, and guaranteed to impress, Teriyaki Shrimp truly delivers. It’s the perfect combination of juicy seafood, sticky-sweet sauce, and a hint of zing—easy enough for busy weeknights, but delicious enough for guests. Give it a try and make it yours; your dinner routine will thank you!
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Teriyaki Shrimp Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy the delicious flavors of homemade teriyaki sauce coating succulent shrimp in this quick and easy Asian-inspired dish. Perfect for a flavorful weeknight meal!
Ingredients
Main Ingredients:
- 1 pound large shrimp (peeled and deveined)
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon vegetable oil
Garnish:
- 2 green onions (sliced)
- 1 tablespoon sesame seeds (optional)
Instructions
- Mix Teriyaki Sauce: In a small bowl, whisk soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger.
- Prepare Cornstarch Slurry: In another bowl, mix cornstarch and water.
- Cook Shrimp: Heat vegetable oil in a skillet, cook shrimp until pink and opaque.
- Make Sauce: Pour teriyaki sauce in skillet, simmer, add cornstarch slurry, cook until thickened.
- Combine: Return shrimp to skillet, toss in sauce. Garnish with green onions and sesame seeds.
- Serve: Hot over rice or noodles.
Notes
- For added vegetables, include snap peas, broccoli, or bell peppers. Fresh shrimp is recommended for best results.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1/4 pound shrimp
- Calories: 220
- Sugar: 9g
- Sodium: 740mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 180mg
