Easy Teriyaki Shrimp
This Teriyaki Shrimp Recipe is one of my go-to dinners when life feels a little chaotic. I almost always have a bag of frozen shrimp from Trader Joe’s in the freezer, and the rest of the ingredients are pantry staples.
In just 15 minutes, I can get a flavorful dinner on the table that everyone loves. Serve it over rice, toss it with noodles, or build your own bowls with whatever veggies you have in the fridge. It’s flexible, fast, and always a hit.
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I’ve made this shrimp teriyaki recipe more times than I can count and it never disappoints. In this post, I’ll walk you through how to make a quick homemade teriyaki sauce (way better than store-bought!) and use it to coat tender shrimp for an easy dinner or appetizer.
Want to change things up? This same sauce works perfectly for grilled teriyaki shrimp, just thread the shrimp onto skewers and toss them on the grill. Whether pan-searing or grilling, this recipe is simple, fast, and always gets rave reviews at my house.
Ingredients
Recipe Notes
- Shrimp – Be sure you buy raw shrimp, 21-25 is a good size. I usually go for tail-off to keep things simple, but tail-on works too if you prefer a more polished presentation.
- Sauce – If you like extra sauce for drizzling or dipping go ahead and double the recipe. It stores well in the fridge for a few days and is great on rice bowls, veggies, or even grilled chicken later in the week.
How to Build Teriyaki Shrimp Bowls
I love serving this teriyaki shrimp over a bowl of rice—white, brown, or jasmine all work great. Add some steamed broccoli, edamame, carrots, or bell peppers to round things out and make it a full meal. Don’t forget to drizzle a little extra sauce on top and finish with a sprinkle of sesame seeds and sliced green onions for that takeout-style touch.
How to make Teriyaki Shrimp in just 15 minutes
Step 1: Heat the sauce ingredients.
Step 2: Make a corn starch slurry.
Step 3: Cook the shrimp.
Step 4: Add the teriyaki sauce.
What to serve with
- Asian Garlic Butter Noodles: These rich, flavorful noodles come together quickly and make the perfect base for your shrimp. Toss it all together for a quick teriyaki shrimp noodle bowl!
- Teriyaki Brussels Sprouts: Add a veggie side that matches the flavor profile. These caramelized sprouts are tossed in the same teriyaki sauce and make a great pairing.
- Steamed Rice or Fried Rice: White rice keeps it simple, but shrimp teriyaki is also great with leftover fried rice or coconut rice if you want something with a little more flavor.
- Stir-Fried Veggies or Edamame: Quick, colorful veggies like bell peppers, snow peas, or broccoli round out the meal and soak up that delicious sauce.
Did you make the recipe? Let us know what you thought by leaving a comment below and sharing it on Instagram, Pinterest, and Facebook! Thanks so much!
Recipe
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15-Minute Teriyaki Shrimp
Ingredients
For the Sauce
- ¼ cup Soy Sauce
- 2 teaspoon Rice Wine Vinegar
- 2 Tablespoon Brown Sugar
- 1 clove Garlic minced
- ½ teaspoon Ginger Paste
- ⅛ teaspoon Red Pepper Flakes optional
- ¾ teaspoon Cornstarch
- 1 Tablespoon Water to mix with cornstarch
For the Shrimp
- 1 Pound Raw Shrimp peeled and deveined (tail-on or off)
- 1 Tablespoon Olive Oil or neutral oil
- ½ teaspoon Salt to taste
- ¼ teaspoon Pepper
Garnish
- Green Onions
- Sesame Seeds
Instructions
- In a small saucepan, combine the soy sauce, rice wine vinegar, brown sugar, garlic, ginger paste, and red pepper flakes (if using). Heat over medium heat, stirring occasionally.¼ cup Soy Sauce, 2 teaspoon Rice Wine Vinegar, 2 Tablespoon Brown Sugar, 1 clove Garlic, ½ teaspoon Ginger Paste, ⅛ teaspoon Red Pepper Flakes
- In a small bowl, stir together the cornstarch and water until smooth. Once the sauce is warm, slowly whisk in the cornstarch slurry.1 Tablespoon Water, ¾ teaspoon Cornstarch
- Continue to cook, stirring constantly, until the sauce begins to bubble and thicken—about 2–3 minutes. Remove from heat and set aside.
- Pat the shrimp dry with paper towels and season lightly with salt and pepper.1 Pound Raw Shrimp, ¼ teaspoon Pepper, ½ teaspoon Salt
- Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for about 2 minutes per side, or until the shrimp are pink and opaque.1 Tablespoon Olive Oil
- Reduce heat to medium-low and pour the warm teriyaki sauce over the shrimp. Stir to coat and let it simmer for 1–2 minutes to soak up all that flavor.
- Serve immediately over rice, noodles, or veggies. Sprinkle with sesame seeds and green onions, if desired.Green Onions, Sesame Seeds
Notes
- Store leftovers in an airtight container for 2–3 days
- Best reheated gently in a skillet to avoid overcooking the shrimp
- Great for lunch bowls!
