Go Back
+ servings
A wooden spoon stirs teriyaki shrimp stir fry in a wok.
Print Recipe
5 from 6 votes

Teriyaki Shrimp Stir-Fry with Vegetables

Even better than takeout, this quick Teriyaki Shrimp Stir-Fry with vegetables is ready in under 20 minutes with simple ingredients! A homemade teriyaki sauce adds SO much sweet and tangy flavor to the crisp veggies and tender shrimp.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner, lunch, Main Course
Cuisine: Asian
Servings: 4 servings

Ingredients

  • 1 lb. shrimp 20-24 count, peeled, deveined
  • cup soy sauce or Tamari* gluten-free
  • cup water warm
  • 2 Tbsp. brown sugar or coconut sugar
  • 2 Tbsp. honey
  • 1 Tbsp. rice vinegar or apple cider vinegar
  • 1 Tbsp. cornstarch
  • 2 cloves garlic finely minced
  • 1 tsp. ginger paste or finely minced
  • 2 Tbsp. oil avocado or olive
  • 1 cup carrots thinly sliced
  • 1 bell pepper thinly sliced
  • 1 small white onion thinly sliced
  • 1 cup snow peas

For Serving:

  • Green onions thinly sliced, optional
  • Rice or cauliflower rice, optional
  • Sesame seeds toasted, optional

Instructions

  • Dry the Shrimp: Dab the shrimp with a paper towel to ensure there is no excess liquid. Set aside until ready to use.
    1 lb. shrimp
  • Make Teriyaki Sauce: Add the soy sauce, warmed up water, brown sugar, honey, vinegar, cornstarch, garlic, and ginger paste to a medium-sized bowl. Whisk until well combined and then set aside.
    ⅓ cup soy sauce, ⅓ cup water, 2 Tbsp. brown sugar, 2 Tbsp. honey, 1 Tbsp. rice vinegar, 1 Tbsp. cornstarch, 2 cloves garlic, 1 tsp. ginger paste
  • Sauté the Veggies and Shrimp: Add oil to a wok or large skillet over medium-high heat. Once the oil is hot (you can test this by adding a splash of water and see if it sizzles!) carefully add the sliced carrot, pepper, onion, and snow peas. Saute for 3-4 minutes, or until the vegetables begin to get tender. Push the vegetables to the side of the skillet and then add in the shrimp in as close to a single layer as possible. Cook for 1-2 minutes per side and then mix in with the vegetables. (It’s ok if the shrimp are not completely cooked through.)
    2 Tbsp. oil, 1 cup carrots, 1 bell pepper, 1 small white onion, 1 cup snow peas
  • Add the Sauce: Pour in the teriyaki sauce and stir until all of the vegetables and shrimp are coated in the sauce. Reduce heat to medium-low and simmer for 2-3 minutes.
  • Serve the teriyaki shrimp over white rice or cauliflower rice with sliced green onions. Enjoy!
    Green onions, Rice, Sesame seeds

Notes

  • Nutrition information is calculated without any additional rice or cauliflower rice.
Prep-Ahead Instructions: You can easily cut the veggies a day or two ahead of time and simply store them in a Ziploc bag. Mix up the sauce the day before if needed, too.
Storage Directions:
Keep leftover teriyaki shrimp in an airtight container in the refrigerator for up to 3-4 days. You can freeze this stir-fry recipe, but the veggies might get mushy. Be sure as little air as possible touches the food in a freezer-bag or airtight container. For the best results, warm the stir-fry back up in a skillet over medium heat.
Recipe Tips:
  • Save time. Grab shrimp that have already been peeled and deveined.
  • Same size. Be sure to cut the veggies evenly so they cook at a similar rate.
  • Single layer. Try not to overlap the shrimp when cooking.
  • Some like it hot. Increase the spice level with red pepper flakes, chili garlic paste, or your favorite hot sauce. 
  • Add extra. You can include as many fresh veggies as you want and really increase the nutritional value of this easy teriyaki shrimp stir fry.

Nutrition

Calories: 284kcal | Carbohydrates: 28g | Protein: 27g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 183mg | Sodium: 1245mg | Potassium: 615mg | Fiber: 3g | Sugar: 18g | Vitamin A: 6544IU | Vitamin C: 57mg | Calcium: 116mg | Iron: 2mg