Spicy Teriyaki Shrimp Stir Fry
A popular shrimp stir fry recipe made with homemade sweet and spicy teriyaki sauce and loads of fresh chili peppers straight from the garden, including jalapenos, serranos and bell peppers. Let’s spice things up!
You know why stir fry recipes are so great? Not only do they fully satisfy in the flavor department, but they are super easy to make. If you break down a bowl of stir fry to its basic components, it’s really a number of chopped vegetables cooked up quickly with a bit of very hot oil as you stir, stir, stir it along.
You can include a protein, such as shrimp, chicken or pork as well, or go strictly vegetarian. It is then typically tossed with a sauce at the end and served.
Totally easy, right?
Homemade Sauces Make Teriyaki Shrimp Stir Fry Really Stand Out
This is why I like to make homemade sauces to keep in the fridge for Quick and Easy Meals – Madness Style. I recently made a Homemade Sweet and Spicy Teriyaki Sauce Recipe and have used it a few different times, mostly for quick stir fries like this one – Spicy Teriyaki Shrimp Stir Fry.
If you make the sauce ahead, you can whip together a stir fry in about 15-20 minutes or so, maybe less, or perhaps a BIT longer if you’re a slow cook like I am, but still!
Make-ahead sauces are massive time savers, so be sure to make yourself an extra large batch so you can use it throughout the week.
Now, I KNOW many of us have had shrimp stir fry TONS of times in our lives. I mean, sure, you can head down to your local Chinese restaurant and order it off the menu.
They can make it for you in their sleep, but not only are we making a homemade version so you don’t have to go anywhere, but we’re also spicing this recipe up by including some my favorite chili peppers. And guess what? We’re NOT using broccoli! Haha!
How’s that, stir fry?
Vegetable Tips – Which Vegetables Should I Use?
In all truth, you certainly CAN include broccoli in this recipe, which is more traditional, but I didn’t have any on hand and really wanted to use up the already CRAZY HUGE harvest of peppers coming out of my garden.
I have serranos and jalapeno peppers popping off the plants like wild fire and I’m the kind of guy who likes to use them all up. Did you know that I love chili peppers? Insane, I know.
This is how we roll at Chili Pepper Madness.
Adjusting the Heat and Spice Factor
I got some pretty good heat here with the serranos and jalapenos. If you’re looking for a hotter version, incorporate more serrano peppers, or bring in a habanero pepper or one of equivalent heat.
To tame the heat a bit, skip the serranos altogether and stick with the jalapeno peppers.
Give it a gander below and let me know how it turns out for you. I could eat a good shrimp stir fry any day of the week, especially this one.
I hope you enjoy it!
Check Out Some of My Other Favorite Shrimp Recipes
- Habanero-Honey Glazed Bacon Wrapped Shrimp
- Shrimp Creole
- Spicy Peel-and-Eat Shrimp
- Shrimp with Chipotle-Bourbon Butter Sauce
- Shrimp in Fiery Chipotle-Tequila Sauce
- Chili-Garlic Shrimp with Thai Lime Rice
Also try my Sweet & Spicy Teriyaki Chicken Recipe.
If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media.
Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
- 1 jalapeno pepper chopped
- 1 serrano pepper chopped
- 1 red bell pepper chopped
- 1 large zucchini chopped
- 2 tablespoons chili oil
- 1 pound shrimp peeled and deveined
- 1 teaspoon chili flakes optional for extra spice
- Salt and pepper to taste
- ½ cup soy sauce
- ½ cup water
- ¼ cup brown sugar
- 1 tablespoon chili flakes optional if you want spicy
- 1 tablespoon honey
- 2 teaspoons minced garlic
- 1 teaspoon minced fresh ginger
- 1 teaspoon sesame oil
- 3 tablespoons mirin
- ¼ cup cold water
- 2 teaspoons cornstarch
Make the teriyaki sauce first. To a small pot, add soy sauce, water, brown sugar, chili flakes, honey, garlic, ginger, sesame oil and mirin.
In a small bowl, swirl together cold water and cornstarch until you have a thin slurry. Pour into the pot and stir to incorporate.
Bring to a quick boil, then reduce heat and simmer 3-4 minutes to thicken and allow the flavors to develop.
Next, heat a large wok or pan to medium heat and add 1 tablespoon chili oil.
Add the peppers and zucchini and cook about 6-7 minutes to soften. Transfer the veggies to a plate and reserve.
Add remaining chili oil to the pan. Season the shrimp with salt and pepper and toss them into the hot wok. Cook them a couple minute per side until they are nicely pink and cooked through.
Add cooked vegetables back to the pan with about ½ cup of the teriyaki sauce, or more as desired. Stir and heat through about 5 minutes.
Serve on plates and enjoy.
Keep the remainder of the teriyaki sauce in the fridge in a sealed container. Use it for your next meal!
Makes about 2 cups teriyaki sauce. Meal serves 4.
I got some pretty good heat here with the serranos and jalapenos. If you're looking for a hotter version, incorporate more serrano peppers, or bring in a habanero pepper or one of equivalent heat. To tame the heat a bit, skip the serranos altogether and stick with the jalapeno peppers.