This Teriyaki Shrimp recipe has it all. A savory side with the veggies and shrimp, and a sweet side with the pineapple and teriyaki sauce all perfectly melded together in one dish!
How can you go wrong with a stir fry, especially like this one which has a little bit of everything in it. If you love a great stir fry, then you should also check out my 30 Minute Mongolian Stir Fry, Vegetable Stir Fry, and Ramen Stir Fry.
Skip Takeout and Make it Homemade
I love me some Asian take out. However, eating out can get expensive and even time consuming. Which is precisely why I came up with this recipe. It has all the delicious Teriyaki flavors my family loves along with some healthy additions to make this a win for everyone. The best part? It comes together in 30 minutes, which is what I need on weeknights.
A Little Bit of Everything
One thing I love about this Teriyaki Shrimp is that it has a little bit of everything in one dish and everything works so well together. Vegetables, Fruit, Protein, lots of flavor and you can even add in some rice to get your starch in as well.
How to Make Teriyaki Shrimp
Assemble your ingredients. For exact amounts see the recipe card below.
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. If you need a wok, here is the wok we recommend.
Add in the shrimp and generously season with salt and pepper and cook for 2-3 minutes until just cooked. Set the shrimp aside.
Heat another teaspoon of vegetable oil in your pan and add in the bell pepper, onion, snap peas, and pineapple and season with salt and pepper to taste. Here is a handy pineapple corer tool if you want to make your life easier!
Cook for 3-5 minutes until everything has started to soften.
Then, add the shrimp back into the pan and add 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 of Teriyaki Shrimp for yourself, garnish with sesame seeds, and enjoy!
Teriyaki Shrimp Recipe Variations
Rice
A serving of rice would be the perfect addition to this dish if you are looking to add in a starch. Plus, the rice can soak up all of the delicious flavors of the dish.
Add in some Spice
If you are looking to kick this recipe up a notch, then you can add in some Asian chili sauce which will meld perfectly with this dish and add that spice you want.
Gluten Free
To make this dish gluten free you can substitute the soy sauce for gluten free soy sauce and you are all set!
Storage Info for Teriyaki Shrimp
You can STORE this Teriyaki Shrimp recipe in an airtight container in your fridge for 3-5 days.
You can FREEZE this recipe in an airtight container for up to 2 weeks. When you are going to REHEAT be sure the dish has thawed to room temperature and then you can add it into a sauce pan with 1 Tablespoon of olive oil on medium high heat. If you are looking for a faster way to reheat, you can do so in your microwave.
Teriyaki Shrimp
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 tsp toasted sesame oil
- 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 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 and cook for 2-3 minutes until just cooked. Set the shrimp aside.
- Heat another teaspoon of vegetable oil in your pan and add in the bell pepper, onion, snap peas, and pineapple and season with salt and pepper to taste.
- Cook for 3-5 minutes until everything has started to soften.
- Then, add the shrimp back into the pan and add 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!