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!

Love quick and easy shrimp recipes? Then give my Shrimp Fried Rice or my Kung Pao Shrimp a try!

Shrimp in saute pan with teriyaki sauce and wooden spoon.

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    Before you get started / Kelley’s tips

    • 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.

    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.
    • 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.

    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 to make Teriyaki Shrimp

    1. 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.
    simmering teriyaki sauce in small saucepan.
    1. Saute Shrimp: Meanwhile, heat olive oil in a large skillet. Add shrimp and saute until fully cooked.
    cooking shrimp in large skillet.
    1. Add Teriyaki Sauce to the shrimp and toss to coat.
    pouring teriyaki sauce on top of cooked shrimp.
    1. Serve: With green onions and sesame seeds, if desired.
    sprinkling sesame seeds on top of teriyaki shrimp in skillet.

    Serving Suggestions

    Teriyaki shrimp with green onion and sesame seeds in pan.

    Frequently Asked Questions

    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 do I store and reheat 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.

    Shrimp with sauce in a saute pan.

    More Recipes Using Teriyaki Sauce to Try

    Recipe

    20 Minute Teriyaki Shrimp

    5 from 9 votes
    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!
    Author: Kelley Simmons
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Serves 4
    Rate Print

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      Ingredients 

      • 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

      Instructions

      • 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.

      Nutrition Information

      Calories: 188kcalCarbohydrates: 8gProtein: 24gFat: 6gSaturated Fat: 1gCholesterol: 286mgSodium: 1415mgPotassium: 119mgFiber: 1gSugar: 6gVitamin C: 5mgCalcium: 172mgIron: 3mg

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