Quick and easy teriyaki shrimp is on the table in about 30 minutes! Complete with a homemade teriyaki sauce, this meal is better than takeout. Serve with rice or steamed vegetables for a healthy, nutritious weeknight dinner.
The inspiration for teriyaki shrimp comes from my honey garlic shrimp— one of the most popular recipes on Sally’s Baking Addiction. I know, a non-dessert recipe! It’s quick, made with minimal ingredients, and delicious as leftovers. Today’s teriyaki version is just as simple and leftovers also hit the spot. It’s the kind of carefree dinner you want around all year.
Better Than Takeout Teriyaki Shrimp
And here’s why:
- Completely from scratch
- Healthy and wholesome lunch or dinner
- Bright, bold flavors
- Customize the amount of each sauce ingredient
- Use your favorite vegetables
- Ready in 30 minutes– quicker than picking up takeout!
Overview: How to Make Homemade Teriyaki Shrimp
- Make the sauce.
- Marinate the shrimp. Place the shrimp in a bowl and pour half of the sauce on top.
- Cook everything together. Begin by cooking the vegetables in a skillet with oil, then add the shrimp and remaining sauce.
- Enjoy. I like to serve over rice, steamed vegetables, quinoa, or even salad.
You have options!
Vegetables: Use your favorites. I used snap peas, but a stir-fry veggie medley with broccoli, peppers, and mushrooms would be incredible. Just cook them first in a little sesame oil, then add the shrimp and remaining sauce.
Meat: Instead of shrimp, you can most certainly use chicken or beef– or both! Thinly slice either, then you’ll likely want to marinate it for a little longer than you would the shrimp. It will take a bit longer to cook as well. Shrimp cooks in about 3 seconds, so it’s usually my top choice on nights when free time is fleeting.
Easy Homemade Teriyaki Sauce
This completely homemade teriyaki sauce is full of fresh flavor and you only need a few ingredients like brown sugar, honey, soy sauce, vinegar, garlic, and ginger, plus a little cornstarch to thicken it up. The sauce is wonderfully thick after it’s initially cooked, but once it heats up again over the veggies and shrimp it becomes a sticky teriyaki glaze over everything. I also love to use this sauce on top of cooked salmon or as a chicken marinade– in fact, it’s the same sauce we use for my baked pineapple teriyaki chicken.
And it’s totally customizable, too– you control the ingredients, sodium, and nutrition. Want more garlic or ginger? Add it! Not a fan of something? Leave it out. Make this dish truly your own and what you and your family will love.
More Easy Dinner Recipes
- Honey Garlic Shrimp
- Slow Cooker Teriyaki Chicken
- Honey Chipotle Salmon
- Sweet Chili Chicken
- Baked Lemon Herb Salmon
- Skillet Chicken with Cilantro Lime Sauce
- Black Bean Burgers
Easy, healthy, and on the table in about 30 minutes!
- 1 tablespoon (7g) cornstarch
- 1 tablespoon (15ml) room temperature water
- 1/4 cup (50g) brown sugar
- 2 Tablespoons (42g) honey
- 1/2 cup (120ml) soy sauce
- 1/4 cup (60ml) vinegar (either rice wine or apple cider is great)
- 1 teaspoon minced garlic
- 1–2 teaspoons minced fresh ginger (I use 2)
- 1 and 1/2 lbs medium-large uncooked shrimp, peeled & deveined*
- 2 teaspoons sesame oil or olive oil
- 2–3 cups snap peas or any stir-fry veggie
- optional: sesame seeds for garnish
- Make the sauce: Whisk cornstarch and water together in a small bowl. It will be a milky liquid. This is for thickening the sauce. Combine the cornstarch mixture, brown sugar, honey, soy sauce, vinegar, garlic, and ginger together in a small saucepan over low heat. Allow to simmer while whisking occasionally. Bring to a boil and allow to boil for 1 minute, then remove from heat.
- Place shrimp into a heat-proof bowl, then pour half of the sauce on top. Give it a stir and set aside for 10 minutes, uncovered at room temperature. If cooking later on, you can marinate the shrimp for up to a day. Keep it covered and refrigerate. (I usually begin cooking rice to have on the side at this point, but that’s optional.)
- Heat oil in a skillet over medium-high heat. Add the snap peas, then stir and cook until crisp-tender, about 3-4 minutes. Add the shrimp, then the remaining half of the teriyaki sauce. Stir and cook until shrimp is pink and cooked through, about 2-3 minutes.
- Serve with rice and a sprinkle of sesame seeds if desired. Leftovers keep well in the refrigerator for a few days.
- Shrimp: You can remove the tail or leave it on. Whatever’s easiest!
Keywords: teriyaki shrimp