Easy 20 Minute Teriyaki Shrimp made with a homemade teriyaki sauce. A super easy meal for a busy weeknight! Serve over rice or noodles to soak up all that delicious sauce!
- Teriyaki Shrimp Recipe
- Teriyaki Shrimp Ingredients
- How to make Teriyaki Shrimp
- Tips for Success
- The Best Way to Defrost Shrimp
- How do I know when my shrimp is cooked?
- How to store and reheat your Teriyaki Shrimp
- What to serve with Teriyaki Shrimp
- Here are more recipes using my Homemade Teriyaki Sauce
Teriyaki Shrimp Recipe
Whenever I need a quick meal I always reach for shrimp! We always have a bag of frozen shrimp in the freezer for quick meals like this. They defrost so fast (more on this below) and are easy to cook up.
This Easy 20 Minute Teriyaki Shrimp is the perfect weeknight meal. It comes together in minutes and is so delicious! This shrimp makes an awesome appetizer or dinner with a side of steamed veggies and rice!
I start by making a quick homemade teriyaki sauce. It’s much easier to make this at home and control the salt and sugar levels. I used the same homemade teriyaki sauce in my Easy Teriyaki Beef Meatballs and my Teriyaki Baked Salmon.
Teriyaki Shrimp Ingredients
For the Sauce:
- Soy sauce: I always use low sodium soy sauce. You can use regular soy sauce with a splash of water to combat some of the saltiness.
- Ginger: I prefer to use fresh grated ginger however ground ginger can be substituted in a pinch.
- Garlic: I always have to add garlic to all my recipes! I use 1 clove of garlic in my teriyaki sauce however feel free to add more!
- Brown Sugar: Adds a nice sweetness to the teriyaki sauce. If you like your teriyaki on the sweeter side adjust the brown sugar to taste.
- Rice wine vinegar: This vinegar can be found in the International or Asian isle in the grocery store. It adds the perfect acidity to the sauce.
- Sesame oil: Adds a wonderfully nutty flavor to this sauce!
- Cornstarch slurry: 1 teaspoon cornstarch + 1 tablespoon cold water. This thickens up the sauce!
For the Shrimp:
- Shrimp: Shrimp gets smaller as it cooks, so I use large shrimp. You can get them deveined and without the tails to make things easier.
- Oil: You’ll need a bit of oil to saute the shrimp before adding the sauce.
- Green Onions: Some chopped green onions are great for garnish.
- Sesame Seeds: These are also for garnish and they add a nice taste and crunch.
How to make Teriyaki Shrimp
- Make the sauce: Add garlic, ginger, soy sauce, water, brown sugar, vinegar and sesame oil to a medium saucepan. Bring to a simmer and cook for 2-3 minutes. In a small bowl whisk together cornstarch and water. Slowly whisk in the cornstarch mixture into the saucepan. Simmer whisking constantly until sauce has thickened up, 1-2 minutes.
- Saute shrimp: Meanwhile, heat olive oil in a large skillet. Add shrimp and saute until fully cooked. Add teriyaki sauce to the shrimp and toss to coat.
- Serve: With green onions and sesame seeds, if desired.
Tips for Success
- Use individually frozen shrimp with the shell on. Individually frozen means you can easily grab the number of shrimp you need and it won’t be frozen in one large lump.
- Cook some veggies right in the sauce with the shrimp for added nutrients! You can add green beans, broccoli, bell peppers, peas or carrots.
- If you don’t like shrimp, you can change this recipe with your favorite meat or tofu.
The Best Way to Defrost Shrimp
Believe it or not there is actually an optimal way to defrost shrimp to get the best texture and taste. If you are able to plan ahead allow shrimp to thaw out overnight in the refrigerator is the best way to defrost! According to Fine Cooking if you’re in need of a quick option you can place shrimp in a colander and run cold water over them and they should be defrosted in about 15 minutes!
How do I know when my shrimp is cooked?
Depending on the size of the shrimp, it is usually cooked by sauteing about 2 minutes on each side. You can tell that it is done because it will change to a pink color and the translucent part of the shrimp will be opaque. It is pretty quick, so try not to overcook your shrimp!
How to store and reheat your Teriyaki Shrimp
Shrimp is best eaten the day of, but it can be stored and reheated. Store in an airtight container in the fridge for up to 2-3 days. When you reheat, I recommend heating in a pan at a low temperature so as to not overcook the shrimp. The microwave might zap the shrimp a little too far and create a rubbery texture.
What to serve with Teriyaki Shrimp
- White or brown rice. For a low carb option try cauliflower rice.
- Steamed vegetables
- Chow mein noodles
- Lo mein
- Vegetable Fried Rice
- Beef Fried Rice
- Homemade Chicken Dumplings
- Baked Egg Rolls
Here are more recipes using my Homemade Teriyaki Sauce
- Easy Chicken Teriyaki
- 20 Minute Teriyaki Shrimp
- Easy Teriyaki Salmon
- Baked Teriyaki Chicken
- Beef Teriyaki Noodles
- Orange Teriyaki Salmon
20 Minute Teriyaki Shrimp
- 1 clove garlic minced
- ½ teaspoon ginger minced
- ¼ cup low sodium soy sauce It is important to use low sodium. I find regular makes the sauce too salty
- ⅛ cup water
- 2-3 tablespoons brown sugar depending on how sweet you like it
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 tablespoon oil
- 1 pound large shrimp peeled and deveined with tails off or on, if desired
- green onions for garnish if desired
- sesame seeds for garnish if desired
- Add garlic, ginger, soy sauce, water, brown sugar, vinegar and sesame oil to a medium saucepan.
- Bring to a simmer and cook for 2-3 minutes.
- In a small bowl whisk together cornstarch and water.
- Slowly whisk in the cornstarch mixture into the saucepan.
- Simmer whisking constantly until sauce has thickened up, 1-2 minutes.
- Meanwhile, heat olive oil in a large skillet.
- Add shrimp and saute until fully cooked.
- Add teriyaki sauce to the shrimp and toss to coat.
- Serve immediately with green onions and sesame seeds, if desired.