Teriyaki Shrimp Recipe

4.75 from 4 votes

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.

Prep Time20

Cook Time10

Total Time30

Course: Main Course, Main Dishes

Cuisine: Asian

Diet: Dairy Free

Servings: servings

Calories: 322kcal

Author: Andrea

Equipment

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!

Video

Notes

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.

Nutrition