This teriyaki shrimp stir fry recipe is filled with loads of shrimp and fresh vegetables all tossed in a homemade teriyaki sauce. So easy to make and huge on flavor!
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 bunch 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 flavorful sauce at the end and served.
Totally easy, right?
Just like this recipe - Teriyaki Shrimp Stir Fry! It's super tasty and I know you're going to love it.
It's All About the Homemade Teriyaki Shrimp Stir Fry Sauce
This is why I like to make homemade sauces to keep in the fridge for Quick and Easy Meals. I recently made a Homemade Teriyaki Sauce and have used it several 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.
This homemade version is so much better, as you can control exactly what goes into it, as well as adjust the heat and spice level to your preference! I love it.
Let's talk about how to make Teriyaki Shrimp Stir Fry, shall we?
Teriyaki Shrimp Stir Fry Ingredients
- Peppers. I use jalapeno, serrano and red bell pepper, though you can use others.
- Vegetables. Today I'm using baby corn, though you can use many other vegetables to your preference. See the recipe notes below.
- Oil for Cooking. I love chili oil for an extra touch of heat, though olive oil is good.
- Shrimp. Peeled and deveined. Frozen shrimp can be used.
- Seasonings. Chili flakes for a touch of heat, salt and black pepper to your personal tastes.
For the Homemade Teriyaki Sauce
- Liquids. Soy Sauce, Water, Honey, Sesame Oil, Mirin.
- Dry Ingredients. Brown Sugar, Red Pepper Flakes, Sesame Seeds, Cornstarch (for thickening).
- Fresh Ingredients. Ginger and Garlic.
How to Make Teriyaki Shrimp Stir Fry - the Recipe Method
Make the Teriyaki Sauce. 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 until the sauce has thickened and the flavors develop.
Cook the Peppers and Vegetables. Next, heat a large wok or pan to medium heat and add 1 tablespoon chili oil. Add the peppers and baby corn (and other chosen vegetables )and cook about 6-7 minutes to soften. Transfer the veggies to a plate and reserve.
Cook the Shrimp. Add remaining chili oil to the pan. Season the shrimp with salt and pepper and add the shrimp to the hot wok. Cook them a 2-3 minutes per side until they are nicely pink and cooked through.
Combine and Heat 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! Serve on plates with prepared noodles or white or brown rice and enjoy!
Boom! Done! This is the best teriyaki shrimp stir fry you can make! I absolutely love this recipe, especially the teriyaki stir fry sauce. Super delicious. 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.
Or try it with this easy, spicy stir fry sauce recipe.
NOTE: My homemade teriyaki sauce recipe makes 2 cups of sauce. Keep the remainder of the teriyaki sauce in the fridge in a sealed container. Use it for your next meal!
Recipe Tips & Notes
- Vegetable Tips - Which Vegetables Should I Use? Feel free to toss in any of your favorite vegetables for this recipe. Popular veggies include broccoli, snow peas, green beans, red onion, tomatoes (should be added in later), and sweet peppers. I love hot peppers with mine, though you can skip those if you'd like.
- 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.
That's it, my friends. I hope you enjoy my easy teriyaki shrimp stir fry recipe. Let me know if you make it. I'd love to hear how it turned out for you. Keep it spicy!
Storage & Leftovers
Storing your Teriyaki Shrimp Stir Fry in an airtight container in the fridge may allow you to store the leftovers for up to 3 days. To maximize the storage life, make sure to refrigerate it promptly.
Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. 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.
Teriyaki Shrimp Stir Fry Recipe
- 1 jalapeno pepper chopped
- 1 serrano pepper chopped
- 1 red bell pepper chopped
- 12 ounces baby corn (canned is good)
- 2 tablespoons chili oil (or use olive oil)
- 1 pound shrimp peeled and deveined
- 1 teaspoon chili flakes optional for extra spice
- Salt and pepper to taste
- Sesame Seeds (for garnish)
FOR THE SWEET AND SPICY TERIYAKI SAUCE
- 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 baby corn 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!
NOTE: This recipe was updated on 1/27/21 to include new information and photos. It was originally published on 8/23/17.