Teriyaki Shrimp and Asparagus Stir-Fry
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Course
Main Course
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Cuisine
Asian
Teriyaki Shrimp and Asparagus Stir-Fry
Description
The recipe starts by preparing a teriyaki sauce with low-sodium soy sauce, honey, brown sugar, fresh minced ginger and garlic, rice vinegar, and optional sesame oil for aroma. Cornstarch mixed with water is added to the sauce and heated until it thickens, creating a glossy, slightly sweet and savory glaze. Shrimp and asparagus are cooked separately in hot oil to maintain textural contrast—shrimp becomes pink and tender, asparagus soft but not mushy.
After cooking, shrimp and asparagus are combined in the skillet with the teriyaki sauce and tossed to coat evenly. This results in a dish where the sauce clings to the ingredients, balancing sweetness, umami, and spice from the ginger and garlic. The stir-fry is ideal served over white or brown rice, providing a complete meal with protein, vegetables, and sauce. Sesame seeds sprinkled on top provide a visual accent and mild texture contrast.
Doneness cues include shrimp turning bright pink to indicate readiness. The recipe advises using medium-high heat for quick cooking to retain the fresh texture and flavor of shrimp and asparagus.
Ingredients
- 5 Tbsp soy sauce low-sodium
- 7 Tbsp water divided
- 2 1/2 Tbsp honey
- 2 Tbsp brown sugar light or dark, packed
- 2 tsp fresh ginger peeled and minced
- 1 1/2 tsp garlic minced
- 1 Tbsp rice vinegar
- 1/4 tsp sesame oil optional
- 1 Tbsp cornstarch
- 1 1/4 lbs large (21/25) shrimp
- 2 Tbsp canola oil or olive oil
- 1 lb asparagus (preferably thicker spears), woody ends trimmed, diced into 1-inch pieces
- sesame seeds for garnish (optional
Instructions
- In a small saucepan whisk together low-sodium soy sauce, 6 Tbsp of the water, honey, brown sugar, ginger, garlic, rice vinegar and sesame oil.
- Bring mixture to a light boil over medium-high heat. Whisk together cornstarch with remaining 1 Tbsp water, then add to sauce mixture in saucepan. Reduce heat slightly and allow to boil 30 seconds - 1 minute, stirring constantly. Remove from heat, cover and set aside.
- Heat 1 Tbsp oil in a 12-inch non-stick skillet over medium-high heat.
- Add asparagus and saute until tender, about 4 - 5 minutes. Transfer to a plate.
- Heat remaining 1 Tbsp oil in skillet, add shrimp. Cook on first side about 1 1/2 minutes then flip and cook on opposite side until cooked through, about 1 1/2 minutes.
- Add in asparagus, pour in teriyaki sauce and toss everything to evenly coat. Serve warm over white or brown rice, garnish with sesame seeds if desired.
Notes
- The shrimp is done when it turns bright pink, which indicates it is cooked through.
- This teriyaki shrimp stir-fry recipe was adapted from Cooking Classy's Teriyaki Chicken Bowls.
User Reviews
Overall Rating
5
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