Quick, easy, and totally delicious, this speedy Shrimp Teriyaki Stir Fry is ready in 20 minutes!
Around here, we always have a bag of shrimp in the freezer.
Sometimes even 6 bags if you recall this post. OOPS!
Frozen shrimp is one of those freezer staples that really comes in handy during busy weeknights!
Amist the after school activities, homework, work work, and chaos, it helps to have a speedy, scrumptious dinner that can be thrown together with what we have on hand.
This speedy Shrimp Teriyaki Stir Fry is 100% one of those meals!
Depending on your arsenal of ingredients handy, you can go one of two routes here.
Option 1: A sassy, saucy, scratch made teriyaki sauce using pantry staples like soy sauce, garlic, rice vinegar, ginger, brown sugar, honey, cornstarch and red pepper flakes. Option 2: Store-bought jarred teriyaki sauce.
The scratch sauce is so so so easy to throw together (and can be stored in the fridge for a few days if you’re team meal prep) but if you’re not one to keep those ingredients on hand, buying a pre-made bottle of sauce is totally fine. Just try to grab an all-natural one, mmkay?
I even have a few tasty variations in my post on easy teriyaki roasted vegetables. SO GOOD!
Speedy Shrimp Teriyaki Stir Fry with Veggies and Rice
To have the whole meal (including the rice) ready at the same time, simply start your rice first and then whip up the teriyaki sauce, shrimp, and veggies, while the rice cooks. Easy peasy.
I like to use my Instant Pot to cook the rice, as it’s totally hands off and so easy to make! Time-wise it’s about the same 20 minute cook time as the conventional stove top method (since the IP takes time to come to pressure and release pressure) so feel free to make your rice whichever way you prefer!
teriyaki shrimp serving suggestions
As mentioned above, this saucy shrimp stir fry is makes the most fantastic stir fry bowls with fluffy white rice. You could also serve them with brown rice, fried rice, or even quinoa fried rice.
meal prep and make ahead instructions
Since my husband was out of town when I last made this recipe (sorry Paul!) I packaged the leftovers up in lidded meal prep bento bowls with rice on one side and the shrimp and veggies in the larger compartment.
It was fantastic the next day! Simply reheat via your favorite method (it can be microwaved or stir fried on a skillet) and dig in!
Shrimp Teriyaki Stir Fry
Quick, easy, and totally delicious, this speedy Shrimp Teriyaki Stir Fry is ready in 25 minutes! Pairs great with rice, fried rice, cauliflower rice, noodles, quinoa, or extra veggies.
- 1 pound shrimp
- 1 red bell pepper (sliced into strips)
- 1-2 cups fresh chopped green beans
- 1 TBSP olive oil or sesame oil plus an extra tsp
- salt and pepper to taste
- sliced green onion and toasted sesame seeds to garnish, optional
HOMEMADE TERIYAKI SAUCE
If you'd like to have rice ready at the same time, simply start your rice first and then whip up the teriyaki sauce, shrimp, and veggies, while the rice cooks. Within 20 minutes everything will be ready – enjoy!
Clean and peel fresh raw shrimp. Thaw if using frozen. Tails may be left on or off based on preference.
Next make your sauce. ln a small saucepan set to medium-high heat, add your soy sauce, water, rice vinegar, brown sugar, garlic, ginger, honey, and red pepper flakes.
Stir/whisk until sugar has dissolved, then increase heat to high. Bring sauce to a boil.
Whisk/mix 1 tablespoon of cornstarch in 2 tablespoons cold water. Pour into sauce and allow to boil for a few minutes until sauce has thickened, whisking occasionally. Set aside to cool.
Bring a skillet with an inch or so of water to a boil then add your chopped green beans. Blanch for 2 minutes or until tender, adding the red pepper strips at the very end for 30 seconds or until desried tenderness is reached. Drain in a colander.
Bring the now-empty pan/skillet back up to medium-high heat and add 1 tsp of oil. Season with salt and pepper as desired and stir fry veggies for 1-2 minutes until crisp yet tender and set aside.
Add 1 tablespoon of oil to your skillet at medium-high heat. Pat shrimp dry and add to the skillet, spaced. Cook on each side for about 2 minutes until shrimp curl and become opaque. The cook time will depend on the heat setting you choose and the size of your shrimp, but regardless they’ll be perfectly cooked in a matter of minutes.
Return the veggies to the skillet and add sauce. Stir to coat, then cook for a few additional minutes until sauce is hot and the shrimp and vegggies are delicously coated.
Serve over rice or grain of choice and garnish with optional toasted sesame seeds and scallions.
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on choice of rice/noodles/grains chosen and any swaps/extras. Enjoy!
I used my trusty cast iron skillet for this recipe but feel free to use your favorite pan or skillet.
If you get a chance to try this shrimp teriyaki stir fry recipe, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!
Hungry for more?
I’m a sucker for a good noodle bowl! These Vegan Noodle Bowls with Spinach and Mushrooms are a family favorite around here. SO SO GOOD!
The Asian Chicken Rice Bowls from Christy at The Girl Who Ate Everything look absolutely delish!
My Instant Pot Ramen Bowls have been going nuts on social media lately. They can be made in a pressure cooker or on the stove. Totally a must-try!