Craving a quick, flavorful, and incredibly satisfying dinner that tastes straight out of your favorite Asian restaurant? Look no further! This Teriyaki Shrimp recipe is designed for busy weeknights, delivering an explosion of sweet, tangy, and savory flavors in under 20 minutes. Forget the takeout menu; with perfectly cooked, succulent shrimp coated in a rich, homemade teriyaki glaze, you’ll be amazed at how effortlessly delicious this dish is.
Whether you’re a seasoned chef or a kitchen novice, this recipe is incredibly forgiving and yields consistently fantastic results. Serve it over a bed of fluffy white rice, adorned with a sprinkle of toasted sesame seeds and vibrant sliced green onions, for a meal that’s both visually appealing and deeply comforting. Get ready to add this amazing teriyaki shrimp to your regular rotation – it’s destined to become a family favorite!
Why You’ll Absolutely Love This Teriyaki Shrimp Recipe
This isn’t just another shrimp recipe; it’s a culinary hack for deliciousness and efficiency. Here’s what makes this Teriyaki Shrimp a standout:
- Unbelievably Quick & Easy: Life gets busy, and sometimes the thought of an elaborate dinner is daunting. This recipe is your savior, coming together in as little as 15-20 minutes from start to finish. It’s the perfect solution for those hectic evenings when you need a nutritious, homemade meal without the fuss. Minimal prep, maximum flavor, and a dish that tastes like your favorite takeout, but made in your own kitchen!
- Homemade Teriyaki Sauce That’s Pure Perfection: The secret to this dish lies in its exquisite homemade teriyaki sauce. Unlike many store-bought versions that can be overly sweet, bland, or loaded with artificial ingredients, our sauce is a harmonious blend of sweet, tangy, and deeply rich umami notes. Infused with fresh ginger, aromatic garlic, and premium soy sauce, it coats the shrimp beautifully, creating a glossy, irresistible glaze that’s far superior to any pre-made sauce. You control the flavor, ensuring a fresh and vibrant taste every time.
- Versatile & Satisfying Meal: While fantastic with a classic side of fluffy white rice, this teriyaki shrimp is incredibly versatile. It pairs wonderfully with brown rice, quinoa, cauliflower rice, or even noodles for a complete meal. Add steamed or stir-fried vegetables like broccoli, bell peppers, or snap peas to make it even more wholesome and colorful. It’s a complete meal that feels gourmet yet is simple enough for any weeknight, adapting to your dietary preferences with ease.
- Healthy and Flavorful: Shrimp is an excellent source of lean protein, low in calories, and rich in essential vitamins and minerals. When combined with fresh ingredients in a balanced, homemade sauce, it makes for a meal you can feel good about indulging in. This recipe allows you to control the quality of ingredients and sodium levels, making it a much healthier alternative to many restaurant-prepared dishes without compromising on incredible taste.
Key Ingredients for Success in Your Teriyaki Shrimp
Crafting the perfect Teriyaki Shrimp starts with understanding the role of each ingredient. Using quality components, even in a simple recipe, makes all the difference in the final flavor and texture. Here’s a closer look at what you’ll need:
For the Irresistible Homemade Teriyaki Sauce:
- Low-Sodium Soy Sauce: This forms the foundational base of our umami-rich sauce. Opting for low-sodium is crucial as it allows you to control the overall saltiness of the dish. Regular soy sauce can often be too overpowering. For those needing a gluten-free option, readily available tamari or certified gluten-free soy sauce works perfectly as a 1:1 substitute.
- Light Brown Sugar: This is what gives the teriyaki sauce its signature sweetness and contributes significantly to that desirable glossy, sticky glaze. Light brown sugar also imparts a subtle hint of molasses that beautifully complements the savory and tangy notes of the sauce. You can adjust the quantity slightly to match your preferred level of sweetness.
- Water: Essential for achieving the right consistency for the sauce and ensuring all the powerful flavors blend seamlessly. It helps to dissolve the sugar and other powdered ingredients effectively.
- Cornstarch & Cold Water (Slurry): This is your secret weapon for thickening the sauce. When mixed with cold water, cornstarch creates a smooth slurry that, when added to the hot pan, will rapidly thicken the sauce into a luscious, clingy glaze that coats every single piece of shrimp perfectly. Ensure it’s mixed with cold water to prevent lumps!
- Ground Ginger & Garlic Powder: These aromatic spices are non-negotiable for achieving the classic, deeply flavorful teriyaki profile. While fresh ginger and garlic can certainly be used (and are fantastic if you have them on hand), using powders offers incredible convenience and still delivers a robust flavor, making this recipe truly quick.
- Salt: A small pinch of salt works wonders to enhance and balance all the other flavors in the sauce, preventing it from tasting flat. Always taste and adjust the salt to your personal preference, especially since soy sauce also contributes significant sodium.
For the Succulent Shrimp:
- Large Shrimp (Peeled & Deveined): The absolute star of this dish! Using large shrimp ensures a satisfying, meaty bite. Whether you choose fresh or frozen, always opt for peeled and deveined shrimp to significantly cut down on your prep time. If using frozen shrimp, it’s critical to thaw them completely and then pat them very dry with paper towels before cooking. Excess moisture will prevent them from searing properly and instead cause them to steam, resulting in a less desirable texture.
- Avocado Oil (or other high smoke-point neutral oil): Essential for sautéing the shrimp. Avocado oil is a fantastic choice due to its very high smoke point and neutral flavor, which won’t interfere with the delicate taste of the shrimp or the teriyaki sauce. Other suitable alternatives include vegetable oil, canola oil, or grapeseed oil. Avoid using olive oil, as its flavor can be too strong for this dish and it has a lower smoke point, making it less ideal for high-heat searing.
Mastering Your Teriyaki Shrimp: Expert Tips & Tricks
Even the simplest recipes benefit from a few insider tips and tricks to elevate them from good to truly exceptional. Follow these chef-approved guidelines for perfect, tender, and flavor-packed teriyaki shrimp every single time:
- Practice Perfect Mise en Place (Prep Everything Ahead): Shrimp cooks incredibly fast, typically only a few minutes. The most common mistake people make is not having all their ingredients prepped and ready to go before the shrimp even hits the pan. Ensure your homemade teriyaki sauce is whisked and ready to pour, your shrimp is thawed and patted dry, and any accompanying meal components (like cooked rice or noodles) are warm and waiting. This organized approach ensures a smooth, stress-free cooking process and, crucially, prevents you from overcooking the shrimp while you’re scrambling to finish the sauce.
- Do Not Overcrowd the Pan: For that beautiful, slightly browned sear on your shrimp and even cooking, it’s absolutely essential to ensure the shrimp are laid out in a single, even layer in your skillet. If your pan isn’t large enough to accommodate all the shrimp without them touching or piling up, cook them in two separate batches. Overcrowding the pan dramatically lowers the cooking temperature, causing the shrimp to steam rather than sear, which results in a pale, watery, and less appealing texture.
- Achieve Perfectly Cooked Shrimp, Every Single Time: Knowing when shrimp is perfectly cooked is key to avoiding rubbery results. Shrimp are fully cooked when they turn entirely opaque (no more translucent spots) and curl into a loose “C” shape. This indicates they are tender, juicy, and have reached their peak doneness. If your shrimp curl into a tight “O” shape, they have unfortunately been overcooked and will likely be rubbery and tough. Aim for just opaque; remember they will continue to cook slightly for a moment or two once the hot sauce is added.
- The Art of Thickening the Sauce: The cornstarch slurry is your best friend for achieving a luscious, glossy, and clingy sauce. Always make sure the cornstarch is thoroughly dissolved in cold water before you mix it with the other sauce ingredients. When you add the prepared sauce to the hot pan with the shrimp, it will thicken surprisingly quickly, usually within a minute or so. Keep stirring continuously to ensure the sauce thickens evenly and coats every piece of shrimp beautifully, preventing any lumps.
- Taste and Adjust Seasoning: While this recipe provides a fantastic base, always remember to taste your sauce before pouring it over the shrimp (or quickly taste a small amount once it’s thickened). Feel free to adjust the salt, sugar, or even add a dash of red pepper flakes for a hint of heat, or a splash of rice vinegar for an extra tang, to perfectly suit your personal palate. Cooking is all about personal preference!
Serving Suggestions & Delightful Variations
This Teriyaki Shrimp recipe is incredibly versatile and lends itself beautifully to various serving styles and customizations. Here are some ideas to make it a complete, satisfying meal and explore different flavor profiles:
- The Classic Pairing: Serve your steaming hot teriyaki shrimp over a generous bed of fluffy white rice. The mildness of the rice perfectly complements the bold flavors of the sauce. For a healthier alternative, brown rice or quinoa are also excellent choices that add a nutty flavor and extra fiber.
- Elevated Noodle Bowls: For a delightful twist, toss the finished teriyaki shrimp with cooked lo mein, ramen, or thin rice noodles. You can add a splash of the teriyaki sauce to the noodles for extra flavor. This creates a hearty and satisfying noodle bowl that’s perfect for a comforting dinner.
- Boost with Vibrant Vegetables: Enhance the nutritional value and add a burst of color by stir-frying some quick-cooking vegetables alongside the shrimp. Bell peppers (any color), broccoli florets, snap peas, sliced carrots, or even mushrooms are fantastic options. Add them to the skillet a few minutes before the shrimp so they can become tender-crisp.
- Light & Refreshing Lettuce Wraps: For a lighter, low-carb option, serve the teriyaki shrimp in crisp lettuce cups (such as butter lettuce or iceberg). Garnish with shredded carrots, fresh cilantro, and a sprinkle of chopped peanuts for added texture and flavor.
- Turn Up the Heat: If you enjoy a little spice, add a pinch of red pepper flakes to the teriyaki sauce while it simmers, or drizzle with a bit of sriracha or chili garlic sauce just before serving. A dash of black pepper can also add a subtle kick.
- Tropical Pineapple Power: For a touch of sweet and savory Hawaiian-inspired flavor, add small chunks of fresh or canned pineapple (drained) to the skillet during the last minute of cooking. Allow them to warm through and absorb some of the delicious teriyaki sauce.
- Garnish Galore for Extra Flair: Don’t underestimate the power of garnishes! Toasted sesame seeds add a delightful nutty crunch and visual appeal. Thinly sliced green onions (scallions) provide a fresh, pungent contrast that brightens the dish. A final drizzle of toasted sesame oil just before serving can also introduce a lovely, aromatic depth of flavor.
Frequently Asked Questions (FAQs) About Teriyaki Shrimp
Can I use frozen shrimp for this recipe?
Absolutely! Frozen shrimp work perfectly for this recipe and are often more convenient. The key is to ensure they are completely thawed before cooking. You can thaw them by transferring them to the refrigerator overnight or by placing them in a colander under cold running water for about 10-15 minutes. Once thawed, it is crucial to pat them very dry with paper towels. Removing excess moisture helps the shrimp achieve a beautiful sear rather than steaming in the pan, leading to a much better texture.
Is this recipe gluten-free?
To make this recipe entirely gluten-free, simply substitute regular soy sauce with a good quality tamari or a certified gluten-free soy sauce. Tamari is a Japanese soy sauce that is typically gluten-free and has a similar umami flavor profile. All other ingredients listed in this recipe are generally gluten-free, but it’s always wise to double-check the labels on your cornstarch and spices to ensure there are no hidden gluten-containing additives.
How can I make the teriyaki sauce thicker or thinner?
The cornstarch in the recipe is key for thickening. If your sauce appears too thin after cooking for a minute, you can easily thicken it further. Create another small cornstarch slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water. Slowly whisk this into the simmering sauce in the pan until it reaches your desired thickness. If, conversely, your sauce becomes too thick, simply add a tablespoon or two of water or chicken broth, stirring continuously until it thins out to your preferred consistency. Remember that the sauce will continue to thicken slightly as it cools.
Can I use different proteins instead of shrimp?
Yes, this homemade teriyaki sauce is incredibly versatile and pairs wonderfully with other proteins! Chicken breast or thighs (cut into bite-sized pieces), thinly sliced beef (such as sirloin or flank steak), or even firm tofu can be substituted for the shrimp. When using other proteins, adjust the cooking times accordingly; chicken and beef will require significantly longer to cook through than shrimp. For tofu, press it first to remove excess water, then pan-fry until golden before adding the sauce to ensure it absorbs the flavors well.
How do I store and reheat leftover Teriyaki Shrimp?
Leftover teriyaki shrimp makes for a fantastic next-day meal! Store any cooled leftovers in an airtight container in the refrigerator for up to 2-3 days. To reheat, the best method is to gently warm it in a skillet over medium-low heat with a tiny splash of water or broth to help loosen the sauce. Alternatively, you can reheat it in the microwave in short bursts, stirring in between. Be very careful not to overheat the shrimp, as it can become rubbery and tough if cooked for too long a second time. It’s best served just warmed through.
More Delicious Shrimp Recipes You’ll Love
If you’re a fan of succulent shrimp and eager to explore more culinary creations, check out these other fantastic recipes from our collection:
- Shrimp Parmesan
- Shrimp and Corn Soup
- Quick & Easy Blackened Shrimp
- Shrimp Remoulade
- Poached Shrimp
- Shrimp Omelette
- Baked Stuffed Shrimp
- Buffalo Shrimp
- Creamy Garlic Shrimp
- Frozen Shrimp in the Air Fryer
- Shrimp Ceviche
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Teriyaki Shrimp
15 minutes
10 minutes
25 minutes
Cheryl Malik
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2
servings
Ingredients
For the Teriyaki Sauce
-
1
tablespoon
cornstarch -
2
tablespoons
cold water -
2
tablespoons
low-sodium soy sauce -
½
cup
water -
¼
teaspoon
salt
more or less to taste -
¼
teaspoon
ground ginger -
¼
teaspoon
garlic powder -
3
packed tablespoons
light brown sugar
For the Shrimp
-
1
tablespoon
avocado oil
or other neutral oil with high smoke-point -
1
pound
large shrimp
peeled, deveined
Equipment
- medium bowl
- whisk
- Large skillet
- Tongs
Instructions
- In a medium bowl, combine 1 tablespoon cornstarch and 2 tablespoons cold water. Whisk these two ingredients thoroughly until the cornstarch is completely dissolved, forming a smooth slurry. This is crucial for a lump-free sauce.
- To the same bowl, add the remaining teriyaki sauce ingredients: 2 tablespoons low-sodium soy sauce, ½ cup water, ¼ teaspoon salt, ¼ teaspoon ground ginger, ¼ teaspoon garlic powder, and 3 packed tablespoons light brown sugar. Whisk everything together until all ingredients are fully incorporated and the sugar has dissolved. Set this prepared sauce aside, ensuring it’s ready for immediate use.
- Heat a large skillet (a non-stick or cast iron skillet works wonderfully) over medium-high heat on your stovetop. Add 1 tablespoon avocado oil (or your chosen neutral, high smoke-point oil) to the skillet. Heat the pan until the oil is hot and just beginning to shimmer. This indicates it’s ready for searing the shrimp.
- When the oil is hot and shimmering, carefully add 1 pound large shrimp to the skillet. Arrange the shrimp in a single, even layer without overcrowding the pan. Sauté the shrimp for exactly 1 minute without disturbing them. This allows a nice sear to develop on one side.
- After 1 minute, quickly flip the shrimp over using tongs or a spatula. Sauté the shrimp on the other side for an additional 30 seconds, or until they are almost completely opaque but still slightly translucent in the very center. Avoid fully cooking them at this stage to prevent them from becoming tough or rubbery.
- Immediately pour the prepared teriyaki sauce into the skillet with the shrimp. Cook the sauce, stirring continuously to combine it thoroughly with the shrimp, for about 1 minute. The sauce will rapidly thicken and coat the shrimp beautifully. Continue cooking until the shrimp are fully cooked through and have curled into that desirable loose “C” shape, indicating perfect doneness.
- Promptly transfer the piping hot teriyaki shrimp to serving bowls or plates. Garnish generously with toasted sesame seeds and freshly sliced green onions if desired, for an added layer of flavor and visual appeal. Serve immediately with your favorite side, such as steamed rice, and enjoy your delicious homemade takeout-style meal!
Notes
- If you’re serving this shrimp with rice or noodles, make sure to cook those first so you can serve the shrimp as soon as it’s ready. Timing is absolutely key for perfectly cooked shrimp, as it can go from tender to rubbery very quickly.
- For an extra layer of nutty flavor, consider adding a tiny splash of toasted sesame oil right at the very end, just before serving. A little goes a long way!
- Patting the shrimp dry with paper towels before cooking is an essential step. This removes any excess moisture, allowing them to truly sear and develop a lovely texture, rather than steaming in the pan.
Nutrition Information
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Cheryl Malik