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This teriyaki shrimp stir fry combines shrimp, broccoli, and a flavorful homemade sauce in a quick, easy-to-make dish. Ideal for busy weeknights, it’s ready in under 30 minutes and tastes better than takeout.
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Teriyaki shrimp stir fry featuring plump shrimp and broccoli in a glossy sauce, garnished with sesame seeds and sliced green onions, served in a black skillet.

A quick, homemade meal that’s both more flavorful and faster than takeout is always a win. This teriyaki shrimp stir-fry has quickly become a go-to in our house. It’s just too good and easy not to make on repeat. The shrimp are perfectly tender, coated in a flavorful, savory sauce that’s super easy to make, and the broccoli has that ideal tender-yet-crisp bite.

With minimal ingredients and maximum flavor, this dish might just become a new staple in your dinner rotation!

Why This Recipe Works


This teriyaki shrimp stir fry has the perfect balance of flavor, texture, and simplicity, making it an ideal weeknight meal. Here’s why it works so well:

  • Quick and Easy. The entire dish comes together in under 30 minutes, making it a go-to for busy nights when you want something homemade but don’t have much time.
  • Perfectly Cooked Shrimp. By cooking the shrimp quickly over high heat, they turn out tender and juicy, with just the right amount of sear.
  • Balanced Sauce. The homemade teriyaki sauce hits all the right notes – salty from the soy sauce, sweet from honey, and slightly tangy from rice vinegar. The sesame oil adds depth, and the optional cornstarch creates the perfect consistency.
  • Crisp-Tender Broccoli. Cooking the broccoli briefly keeps it crisp yet tender, adding a great texture that contrasts beautifully with the soft shrimp.
  • Customizable. You can easily swap out vegetables or proteins, making it versatile to suit what you like or whatever you have on hand.

Ingredient Overview

Be sure to check out the full recipe and ingredient list below

Here’s a look at the key ingredients with a few substitution suggestions; although the recipe works best as written.

  • Shrimp. Choose large shrimp, peeled and deveined. You can use fresh or frozen. Just be sure to thaw frozen shrimp beforehand. Large shrimp are best, but you can swap them with chicken breast or tofu for a different protein. Just adjust the cooking time accordingly. Chicken needs a few more minutes, while tofu can be lightly pan-fried.
  • Broccoli. Feel free to replace broccoli with snap peas, asparagus, bell peppers, or zucchini if you prefer or need to use what’s on hand. These alternatives also hold up well in a stir fry.
  • Garlic. If you’re out of fresh garlic, garlic powder can work in a pinch. Use about ½ teaspoon.
  • Soy Sauce. Soy sauce forms the base of the teriyaki sauce. Use regular or low-sodium soy sauce, depending on your preference. Tamari or coconut aminos are great substitutes if you need a gluten-free or soy-free option.
  • Honey (or Brown Sugar). This adds a touch of sweetness that balances the soy sauce’s saltiness. You can substiture maple syrup or agave nectar.
  • Rice Vinegar. Rice vinegar brings a hint of acidity to round out the sauce’s flavor. White vinegar or apple cider vinegar will work in a pinch, though rice vinegar offers the most authentic flavor.
  • Sesame Oil. A little goes a long way. This adds a nutty aroma that elevates the dish. If unavailable, you can use a neutral oil (like vegetable or avocado oil), though it will miss the nutty aroma sesame oil provides.
  • Cornstarch (Optional). Use a cornstarch slurry if you prefer a thicker sauce. Arrowroot powder or tapioca starch can be used in place of cornstarch for thickening.
  • Cooked Rice or Noodles. Serve the stir fry over steamed rice or your favorite noodles for a complete meal. You can also serve it over quinoa, cauliflower rice, or even a bed of leafy greens if you prefer a low carb option.

Tips for Success

  • Prep all ingredients before you start cooking. Stir-frying happens quickly, so have your shrimp, broccoli, garlic, and sauce ready to go before you heat the pan.
  • Cook broccoli to your liking. If you like it more tender, cook it a little longer. If you prefer a slight crunch, keep the cooking time on the shorter side.
  • Thaw shrimp fully if using frozen. Be sure to thaw and pat the shrimp dry before cooking. This prevents excess moisture in the pan.
  • Adjust sauce thickness. If you prefer a thicker sauce, add the optional cornstarch slurry when simmering the sauce.
  • Garnish for extra flavor. Adding sesame seeds and green onions at the end gives the dish a fresh, nutty touch. Feel free to sprinkle chili flakes if you want some heat!

Storage and Reheating

If you have leftovers (though it’s so delicious, you might not!), here’s how to store and reheat them for the best results:

  • Storage. Store the stir fry in an airtight container in the refrigerator for up to 3 days. Store the shrimp and broccoli separately from the rice or noodles, if possible.
  • Reheating. To reheat, use a skillet over medium heat. Add a splash of water or a little extra sauce to prevent the dish from drying out as it heats. Stir occasionally until warmed through, about 3-5 minutes.
    Alternatively, you can reheat in the microwave in 30-second intervals, stirring between each interval to ensure even heating. Be careful not to overcook the shrimp, as they can become tough if reheated too long.

FAQs

Yes. If you love a little heat, you can add red pepper flakes or a drizzle of sriracha to the teriyaki sauce. Alternatively, garnish the dish with sliced fresh chili peppers for an extra kick.

Shrimp cook very quickly, usually in just 2-3 minutes per side. Keep an eye on them, and remove them from the pan as soon as they turn pink and opaque. Overcooked shrimp can become rubbery, so timing is key!

It’s best to thaw the shrimp first. Cooking frozen shrimp directly can result in excess moisture in the pan, leading to steamed, rubbery shrimp. For a quick thaw, place frozen shrimp in a bowl of cold water for about 15 minutes.

You can prep the ingredients ahead of time – like chopping the broccoli, thawing the shrimp, and whisking the sauce. However, it’s best to cook everything fresh. If you do want to make it ahead, store the sauce, shrimp, and broccoli separately, then reheat as needed.

Yes! The homemade teriyaki sauce in this recipe works well in many dishes, from chicken stir fry to grilled meats or even as a marinade for tofu. It’s versatile and can be used in a variety of Asian-inspired meals.

While sesame oil adds a unique nutty flavor, you can skip it or substitute with a neutral oil like vegetable oil. For an extra touch of nutty flavor, consider garnishing the dish with toasted sesame seeds.

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A bowl of teriyaki shrimp stir fry with shrimp and broccoli over rice, garnished with sesame seeds and green onions, with chopsticks picking up a shrimp.

Teriyaki Shrimp Stir Fry Recipe

This teriyaki shrimp stir fry combines shrimp, broccoli, and a flavorful homemade sauce in a quick, easy-to-make dish. Ideal for busy weeknights, it’s ready in under 30 minutes and tastes better than takeout.
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A close-up of teriyaki shrimp stir fry with plump shrimp and broccoli coated in glossy sauce, garnished with sesame seeds and green onions in a dark skillet.
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes

Ingredients

  • ¼ cup soy sauce regular or low-sodium
  • 2 tablespoons honey or brown sugar [Note 1]
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch Mixed with 1 tablespoon water. optional, for thickening [Note 2]
  • 1 tablespoon olive oil
  • 2 cups broccoli florets [Note 3]
  • 1 lb shrimp peeled and deveined [Note 4]
  • 4 garlic cloves minced
  • Cooked rice or noodles for serving [Note 5]
  • Sesame seeds and green onions optional, for garnish

Instructions

  • In a mixing bowl, whisk together the soy sauce, honey (or brown sugar), rice vinegar, and sesame oil until smooth.
    If you prefer a thicker sauce, mix the cornstarch with water until dissolved, and stir it into the sauce now. Set the sauce aside.
    ¼ cup soy sauce, 2 tablespoons honey or brown sugar, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon cornstarch
  • Heat 1 tablespoon olive oil in a large skillet or wok over medium heat. Once the oil is shimmering, add the broccoli florets. Sauté for 4-5 minutes, stirring occasionally, until the broccoli is bright green and tender-crisp (soft enough to eat but with a bit of bite).
    Remove the broccoli from the skillet and set aside on a plate.
    2 cups broccoli florets, 1 tablespoon olive oil
  • In the same skillet, spread the shrimp in a single layer. Cook for 2-3 minutes per side, flipping once, until the shrimp turn pink and opaque all the way through [Note 6].
    Remove the shrimp and set them aside with the broccoli.
    1 lb shrimp
  • Lower the heat to medium-low. Add the minced garlic to the skillet and sauté for 30 seconds to 1 minute, just until fragrant. Stir constantly to avoid burning [Note 7].
    4 garlic cloves
  • Pour the prepared teriyaki sauce into the skillet. Stir gently and simmer for 1-2 minutes. If the sauce thickens too quickly, reduce the heat and add a splash of water to thin it. If you didn’t add the cornstarch earlier, you can stir it in now to thicken the sauce.
  • Return the cooked shrimp and broccoli to the skillet. Gently toss everything together until the shrimp and broccoli are coated evenly in the sauce.
  • Spoon the stir-fry over cooked rice or noodles. For extra flavor and presentation, sprinkle with sesame seeds and chopped green onions, if desired [Note 8].
    Cooked rice or noodles, Sesame seeds and green onions

Notes

  1. Honey gives a light sweetness, while brown sugar adds a deeper flavor. Choose the one that matches what you like or what you have on hand. Both should work well.
  2. Adding cornstarch creates a thicker sauce. If you prefer a thinner sauce, skip this step. Stirring the cornstarch into the sauce earlier helps prevent lumps.
  3. To promote even cooking, cut broccoli florets into uniform pieces. If the florets are large, slice them in half lengthwise. You can also blanch the broccoli briefly (1-2 minutes in boiling water) before stir-frying to soften them.
  4. If using frozen shrimp, thaw them in cold water for 10-15 minutes. Pat them dry thoroughly with paper towels to prevent excess moisture, which can cause the shrimp to steam instead of sear.
  5. This dish pairs equally well with steamed rice or noodles. Use jasmine rice, brown rice, or even ramen or udon noodles for variety. Ensure the rice or noodles are ready before starting the stir-fry to serve everything hot.
  6. Shrimp cook quickly. Keep an eye on them! Overcooked shrimp become rubbery. If in doubt, cut one open. It should be opaque and slightly curled, not translucent.
  7. Garlic burns easily, especially at higher temperatures. Reducing the heat before adding garlic helps avoid this. Burnt garlic will taste bitter, so it’s best to sauté it briefly and stir constantly.
  8. Garnishes like sesame seeds and green onions aren’t just decorative. They add texture and flavor.

Nutrition

Calories: 199kcal | Carbohydrates: 14g | Protein: 26g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 961mg | Potassium: 492mg | Fiber: 1g | Sugar: 10g | Vitamin A: 284IU | Vitamin C: 42mg | Calcium: 103mg | Iron: 1mg
Servings: 4 servings
Calories: 199kcal
Author: Sandra

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    5 from 2 votes

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    3 Comments

    1. 5 stars
      This teriyaki shrimp recipe is delicious!!! True gourmet style cuisine.

      Outstanding flavor that is better than any restaurant around here.
      I am Amazed by how delicious the sauce tastes. Thank you