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5.0 from 27 votes

Teriyaki Shrimp and Asparagus Stir-Fry

This is a simple yet perfectly flavorful shrimp recipe that is sure to please. Tender pieces of shrimp are coated with a sweet and tangy sauce that will leave you craving more!

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Course: Main Course
Cuisine: Asian

Ingredients

  • 5 Tbsp low-sodium soy sauce
  • 7 Tbsp water, divided
  • 2 1/2 Tbsp honey
  • 2 Tbsp packed brown sugar (light or dark)
  • 2 tsp peeled and minced fresh ginger
  • 1 1/2 tsp minced garlic 
  • 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

    Cup of Yum
  1. 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. 
  2. 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.
  3. Heat 1 Tbsp oil in a 12-inch non-stick skillet over medium-high heat. 
  4. Add asparagus and saute until tender, about 4 - 5 minutes. Transfer to a plate. 
  5. 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. 
  6. 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

  • You'll know the shrimp is ready to eat when it turns a bright pink color. 
  • Recipe source: Cooking Classy, adapted from my Teriyaki Chicken Bowls recipe