Teriyaki Shrimp Stir Fry

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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Skip takeout and make this quick Teriyaki Shrimp Stir Fry! A 25-minute dinner made with fresh veggies and a homemade teriyaki sauce, no marinating needed!

I love love love takeout night. It’s one of my favorite nights of the week as a Mom.

Someone else is in charge of dinner and all I have to do is throw away the containers. 

But on Monday, our favorite local Asian takeout restaurant is closed.

And just like Chick Fil A on a Sunday, guess what we are craving on Mondays? Teriyaki Shrimp Stir Fry.

So I have been working on my own recipe for it and I finally nailed it! Plus, it takes only 20 minutes total! 

Homemade teriyaki sauce being poured over raw shrimp.

Homemade Teriyaki Sauce

Whipping up a homemade teriyaki sauce is super easy, I promise. Plus you are able to control the ingredients! 

My version has cornstarch, rice wine vinegar, low sodium soy sauce, brown sugar, honey, garlic and fresh ginger. 

You can cut back on the amount of sugar by cutting back on the brown sugar and honey if you are watching your sugar intake.

And if you are like my husband, you can add a little sriracha to add a little heat.

It transforms your Teriyaki sauce into a whole new sauce making it sweet & spicy! 

Teriyaki Shrimp StirFry in a white pan

Which stir fry vegetables should I use?

There are a ton of vegetables out there you can use in a stir fry recipe and no wrong choices! 

For this Teriyaki Shrimp Stir Fry, I often use a combination of sliced rainbow bell peppers, snap peas and sliced zucchini. 

Other great stir fry vegetables you can use are bok choy, bean sprouts, broccoli, carrots, sweet onions, asparagus and mushrooms. 

Whatever vegetables you choose, I highly recommend they be fresh and you slice them into as equal of size slices as possible. 

That way, you hopefully won’t overcook any of the vegetables and they will all remain crisp-tender. 

Teriyaki Shrimp StirFry in a bowl served over rice with sesame seeds sprinkled on top.

This homemade teriyaki sauce recipe can be made ahead and stored in an airtight container for up to a week. 

Or, you can also freeze it and have it ready to go whenever you need it. 

However, it comes together so quickly — just 10 minutes to whip it up! — that it’s really not necessary to make it ahead. 

I am sharing it with shrimp, however you can use it with any protein you prefer (I recommend chicken or tofu) or over just veggies for a vegetable stir fry! 

Teriyaki Shrimp StirFry in a white bowl with chopsticks and another similar bowl in the background

This quick 25 minute Teriyaki Shrimp Stir Fry is as delicious as it is easy to make. 

By swapping up the proteins or the vegetables (read all the different options above), you can totally make it your own! 

Serve this stir fry over rice or double the veggies and serve it all by itself for a healthy dinner option.

Teriyaki Shrimp StirFry in a bowl served over rice with sesame seeds sprinkled on top.
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Yield: 4 servings

Teriyaki Shrimp Stir Fry

If you're looking for a quick weeknight dinner, this homemade take-out Teriyaki Shrimp Stir Fry recipe is for you. We start with an easy homemade Teriyaki sauce and load it with fresh stir-fry veggies and shrimp. Serve over rice, or as is, for a healthy and easy dinner. 
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes


  • 1 tablespoon cornstarch
  • ¼ cup rice wine vinegar
  • ½ cup low-sodium soy sauce
  • ¼ cup Dixie Crystals Light Brown Sugar
  • 1 tablespoon honey
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • 1 ½ pounds uncooked shrimp, peeled & deveined
  • 1 tablespoon sesame oil
  • 2 cups stir-fry vegetables, fresh or frozen
  • Sesame seeds and fresh basil, optional garnish


  • In a medium-sized bowl, whisk together cornstarch and one tablespoon rice wine vinegar. Add remaining rice wine vinegar and whisk until smooth. Add soy sauce, brown sugar, honey, garlic, and ginger.
  • Transfer sauce to a small saucepan over medium high heat. Bring to a boil, whisking constantly. Allow to boil for 90 seconds and immediately remove from heat.
  • Place shrimp in a large bowl, pour teriyaki sauce on top and toss to coat. Set aside.
  • Heat toasted sesame oil in a wok (or large non-stick skillet) over medium-high heat. Add stir fry veggies and cook until crisp-tender, about 4-5 minutes.
  • Add shrimp and sauce and cook until shrimp is cooked through, about 2-3 minutes. Serve with rice and a sprinkle of sesame seeds, if desired



Store: Transfer cooled leftovers to an airtight container and store in the fridge for up to 3 days. Reheat in the microwave, in 30 second bursts, or in a skillet over medium heat.


Serving: 1 serving, Calories: 310kcal, Carbohydrates: 36g, Protein: 29g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 214mg, Sodium: 2158mg, Potassium: 532mg, Fiber: 4g, Sugar: 18g, Vitamin A: 4927IU, Vitamin C: 10mg, Calcium: 140mg, Iron: 2mg


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For the past 15 years, Jorge & Jessica have loved getting to share their families' favorite recipes with all of you. They live in Florida with their 3 kids.