You only need 30 minutes to create this delicious Teriyaki Shrimp recipe! Juicy shrimp, crisp vegetables, and sweet pineapple blend perfectly with a savory teriyaki sauce.
This Teriyaki Shrimp recipe is a quick and flavorful dish that delivers the perfect balance of sweet and savory in every bite. Juicy, tender shrimp are sautéed alongside fresh pineapple, bell peppers and snap peas, and then coated in a glossy teriyaki sauce. It’s a healthy guilt-free meal that everyone will enjoy!
For more flavor packed stir fry recipes you have to check out my 30-Minute Mongolian Stir Fry, Vegetable Stir Fry, and Ramen Stir Fry.
Table of Contents
Why I Love This Teriyaki
- I love how flexible this recipe is. I can easily swap in different veggies or proteins depending on what’s in my fridge.
- You can serve Teriyaki Shrimp over rice, noodles, or even throw it in a salad for a lighter option.
- It’s light but filling, so you won’t feel too heavy after eating it, which is always a plus.
Recipe Ingredients
Soy Sauce – This adds a savory flavor essential to create that classic teriyaki flavor.
Honey – It adds a natural sweetness and gives the sauce a smooth, sticky texture.
Sesame Oil – Toasted sesame oil brings a rich, nutty flavor that adds depth to the sauce.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Protein Boost – If you want to switch things up, try swapping shrimp for tofu, pork, chicken, or even salmon.
Mix Up the Veggies – Use whatever you have on hand—broccoli, asparagus, green beans, or even cauliflower for added texture and nutrition.
Soy Sauce – You can switch things up with low sodium soy sauce to reduce the saltiness. If you’re looking for something richer, tamari or coconut aminos are great alternatives, offering a deeper flavor without being overly salty.
How to Make Teriyaki Shrimp
Step 1: First, make the sauce. Add the soy sauce, water, brown sugar, garlic, ginger, honey, and sesame oil into a small pot over medium-high heat.
Step 2: Stir until the sugar is dissolved, about 3 minutes, then turn up the heat and bring to a boil.
Step 3: Mix the cornstarch with 2 tablespoons of cold water in a separate bowl until dissolved. Add the cornstarch into the sauce mixture and boil for 1-2 minutes or until the sauce has thickened. Set the sauce aside.
Step 4: In your wok or large saucepan, heat 1 teaspoon of vegetable oil over medium-high heat.
Step 5: Add in the shrimp and generously season with salt and pepper. Cook for 2-3 minutes until just cooked. Set the shrimp aside.
Step 6: Heat another teaspoon of vegetable oil in your pan and add the bell pepper, onion, snap peas, and pineapple. Season with salt and pepper to taste.
Step 7: Cook for 3-5 minutes until everything has started to soften.
Step 8: Add the shrimp back into the pan and pour the sauce over the top. Cook for 1-3 minutes over medium-high heat until everything is warmed through and sauced.
Step 9: Finally, make a bowl for yourself, garnish with sesame seeds, and enjoy!
FAQs
You can serve Shrimp Teriyaki with classic options like steamed rice or noodles. For a healthier twist, try quinoa or cauliflower rice. Pair it with roasted or steamed veggies like broccoli, snap peas, or bell peppers for a complete and balanced meal!
For a little heat, add sriracha or red pepper flakes to the sauce. You can adjust the spice level based on your preference.
Storage Info
You can STORE this Teriyaki Shrimp recipe in an airtight container in the fridge for 3-5 days. For freezing, place it in an airtight container for up to 2 weeks.
To REHEAT, let it thaw to room temperature and warm it in a pan with 1 tablespoon of olive oil over medium-high heat. For a quicker option, microwave it in short intervals, stirring in between to ensure even heating.
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Ingredients
- 2 lbs large shrimp - peeled and deveined
- 1 orange bell pepper - thinly sliced
- 8 oz sugar snap peas
- 3/4 cup sweet yellow onion - thinly sliced
- 2 cups fresh pineapple - cut into bite sized pieces
- Salt and Pepper to taste
- Sesame Seeds - optional garnish
For the Sauce
- 1/4 cup Soy Sauce
- 1/2 cup water
- 3 Tbsp brown sugar
- 2 tsp garlic - minced
- 2 tsp ginger - minced
- 1 Tbsp honey
- 1 teaspoon sesame oil - toasted
- 1 Tbsp + 1 tsp Cornstarch - combined
Instructions
- First, make the sauce. Add the soy sauce, water, brown sugar, garlic, ginger, honey, and sesame oil into a small pot over medium-high heat.
- Stir until the sugar is dissolved, about 3 minutes, then turn up the heat and bring to a boil.
- Mix the cornstarch with 2 tablespoons of cold water in a separate bowl until dissolved. Add the cornstarch into the sauce mixture and boil for 1-2 minutes or until the sauce has thickened. Set the sauce aside.
- In your wok or large saucepan, heat 1 teaspoon of vegetable oil over medium-high heat.
- Add in the shrimp and generously season with salt and pepper. Cook for 2-3 minutes until just cooked. Set the shrimp aside.
- Heat another teaspoon of vegetable oil in your pan and add the bell pepper, onion, snap peas, and pineapple. Season with salt and pepper to taste.
- Cook for 3-5 minutes until everything has started to soften.
- Add the shrimp back into the pan and pour the sauce over the top. Cook for 1-3 minutes over medium-high heat until everything is warmed through and sauced.
- Finally, make a bowl for yourself, garnish with sesame seeds, and enjoy!
One of my new favorite recipes this year. Trying to eat better and this is going on my weekly rotation.