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5.0 from 18 votes

Teriyaki Shrimp Stir-Fry with Vegetables

Even better than takeout, this quick Teriyaki Shrimp Stir-Fry with vegetables is ready in under 20 minutes with simple ingredients! A homemade teriyaki sauce adds SO much sweet and tangy flavor to the crisp veggies and tender shrimp.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 284 kcal
Course: Main Course , Lunch , Dinner
Cuisine: Asian

Ingredients

  • 1 lb. Shrimp 20-24 count, peeled, deveined
  • ⅓ cup soy sauce or Tamari* gluten-free
  • ⅓ cup water warm
  • 2 Tbsp. brown sugar or coconut sugar
  • 2 Tbsp. honey
  • 1 Tbsp. rice vinegar or apple cider vinegar
  • 1 Tbsp. cornstarch
  • 2 cloves garlic finely minced
  • 1 tsp. ginger paste or finely minced
  • 2 Tbsp. oil avocado or olive
  • 1 cup carrots thinly sliced
  • 1 bell pepper thinly sliced
  • 1 small white onion thinly sliced
  • 1 cup Snow peas
For Serving:
  • green onions thinly sliced, optional
  • rice or cauliflower rice, optional
  • sesame seeds toasted, optional

Instructions

    Cup of Yum
  1. Dry the Shrimp: Dab the shrimp with a paper towel to ensure there is no excess liquid. Set aside until ready to use.
  2. Make Teriyaki Sauce: Add the soy sauce, warmed up water, brown sugar, honey, vinegar, cornstarch, garlic, and ginger paste to a medium-sized bowl. Whisk until well combined and then set aside.
  3. Sauté the Veggies and Shrimp: Add oil to a wok or large skillet over medium-high heat. Once the oil is hot (you can test this by adding a splash of water and see if it sizzles!) carefully add the sliced carrot, pepper, onion, and snow peas. Saute for 3-4 minutes, or until the vegetables begin to get tender. Push the vegetables to the side of the skillet and then add in the shrimp in as close to a single layer as possible. Cook for 1-2 minutes per side and then mix in with the vegetables. (It’s ok if the shrimp are not completely cooked through.)
  4. Add the Sauce: Pour in the teriyaki sauce and stir until all of the vegetables and shrimp are coated in the sauce. Reduce heat to medium-low and simmer for 2-3 minutes.
  5. Serve the teriyaki shrimp over white rice or cauliflower rice with sliced green onions. Enjoy!

Notes

  • Prep-Ahead Instructions: You can easily cut the veggies a day or two ahead of time and simply store them in a Ziploc bag. Mix up the sauce the day before if needed, too.
  • Storage Directions:
  • Keep leftover teriyaki shrimp in an airtight container in the refrigerator for up to 3-4 days. You can freeze this stir-fry recipe, but the veggies might get mushy. Be sure as little air as possible touches the food in a freezer-bag or airtight container. For the best results, warm the stir-fry back up in a skillet over medium heat.
  • Recipe Tips:
  • Nutrition information is calculated without any additional rice or cauliflower rice.
  • Save time. Grab shrimp that have already been peeled and deveined.
  • Same size. Be sure to cut the veggies evenly so they cook at a similar rate.
  • Single layer. Try not to overlap the shrimp when cooking.
  • Some like it hot. Increase the spice level with red pepper flakes, chili garlic paste, or your favorite hot sauce. 
  • Add extra. You can include as many fresh veggies as you want and really increase the nutritional value of this easy teriyaki shrimp stir fry.

Nutrition Information

Calories 284kcal (14%) Carbohydrates 28g (9%) Protein 27g (54%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Trans Fat 0.03g Cholesterol 183mg (61%) Sodium 1245mg (52%) Potassium 615mg (18%) Fiber 3g (12%) Sugar 18g (36%) Vitamin A 6544IU (131%) Vitamin C 57mg (63%) Calcium 116mg (12%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 284

% Daily Value*

Calories 284kcal 14%
Carbohydrates 28g 9%
Protein 27g 54%
Fat 8g 12%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 5g 25%
Trans Fat 0.03g 2%
Cholesterol 183mg 61%
Sodium 1245mg 52%
Potassium 615mg 13%
Fiber 3g 12%
Sugar 18g 36%
Vitamin A 6544IU 131%
Vitamin C 57mg 63%
Calcium 116mg 12%
Iron 2mg 11%

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