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Shrimp Teriyaki Stir Fry
5 from 18 votes

Shrimp Teriyaki Stir Fry

This Shrimp Teriyaki Stir Fry features fresh shrimp cooked quickly with crisp-tender green beans and sweet red bell pepper strips, all coated in a homemade teriyaki sauce. The sauce blends soy sauce, rice vinegar, brown sugar, garlic, ginger, honey, and a hint of red pepper flakes, thickened with cornstarch. The stir fry is garnished with green onions and toasted sesame seeds for added texture and flavor, making it a balanced meal component when served with rice or noodles.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4 servings
Calories: 249 kcal
Course: Main Course
Cuisine: Asian-American Fusion

Ingredients

  • 1 pound Shrimp
  • 1 red bell pepper (sliced into strips)
  • 1-2 cups green beans fresh, chopped
  • 1 TBSP olive oil or sesame oil plus an extra tsp
  • salt to taste
  • black pepper to taste
  • green onion to garnish, optional, sliced green onion and toasted sesame seeds
  • sesame seeds to garnish, optional, sliced green onion and toasted sesame seeds
HOMEMADE TERIYAKI SAUCE
  • ¼ cup soy sauce low-sodium
  • ¼ cup water
  • 2 TBSP rice vinegar
  • 2 cloves garlic (minced)
  • 3 TBSP brown sugar
  • 1.5 tsp fresh ginger or jarred ginger paste, to taste, peeled, grated
  • 2 TBSP honey
  • 1/4-1/2 tsp red pepper flakes adds a little heat, crushed
  • 1 TBSP cornstarch dissolved in 2 TBSP cold water

Instructions

    Cup of Yum
  1. 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!
  2. Clean and peel fresh raw shrimp. Thaw if using frozen. Tails may be left on or off based on preference.
  3. 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.
  4. Stir/whisk until sugar has dissolved, then increase heat to high. Bring sauce to a boil.
  5. 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.
  6. 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.
  7. 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.
  8. 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. 
  9. 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.
  10. Serve over rice or grain of choice and garnish with optional toasted sesame seeds and scallions.

Notes

  • Nutrition facts are estimates and can vary with your base choice like rice or noodles and any modifications.
  • A cast iron skillet works well but feel free to use your preferred cooking pan.

Nutrition Information

Calories 249kcal (12%) Carbohydrates 25g (8%) Protein 25g (50%) Fat 5g (8%) Saturated Fat 1g (5%) Cholesterol 286mg (95%) Sodium 1422mg (59%) Potassium 252mg (5%) Fiber 1g (4%) Sugar 20g (40%) Vitamin A 1158IU (23%) Vitamin C 46mg (51%) Calcium 187mg (19%) Iron 3mg (17%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 249

% Daily Value*

Calories 249kcal 12%
Carbohydrates 25g 8%
Protein 25g 50%
Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 286mg 95%
Sodium 1422mg 59%
Potassium 252mg 5%
Fiber 1g 4%
Sugar 20g 40%
Vitamin A 1158IU 23%
Vitamin C 46mg 51%
Calcium 187mg 19%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.