This Teriyaki Shrimp recipe is the 30-minute dinner I make on repeat. Just one pan and so good. Better than takeout and faster too. You’ll want to lick the bowl!
Teriyaki Shrimp makes for fast and unforgettable dinner.
Here’s What You Need
Toss shrimp in a quick homemade teriyaki sauce that’s garlicky, glossy, and better than anything from a bottle.
Teriyaki Shrimp Ingredients
For the Shrimp Teriyaki Sauce/Marinade
- Soy sauce: Brings rich, salty umami flavor and serves as the base of the Teriyaki Shrimp sauce.
- Brown sugar: Adds sweetness and depth, giving the sauce its signature caramelized flavor.
- Cornstarch: Thickens the sauce to a glossy, clingy consistency that coats the shrimp beautifully.
- Minced garlic:Infuses the sauce with bold, savory aroma and flavor.
- Minced ginger: (optional) Adds a subtle heat and fragrant zing that rounds out the sauce.
For the Shrimp
- Large shrimp, peeled and deveined: Quick-cooking and tender, they soak up the teriyaki flavor beautifully.
- Neutral oil like avocado or canola: I use avocado oil because I love the neutral flavor and decent smoke point.
- Green onions: (optional, for garnish): Add a fresh, mild bite and a pop of color on top.
- Sesame seeds: for serving
Ingredient quantities in the recipe card at the bottom of the article
Substitutions and Variations
You can absolutely switch up the ingredients and make a couple of variations of this Teriyaki Shrimp recipe:
- Soy sauce: Use tamari or coconut aminos for a gluten-free version.
- Brown sugar: Swap for honey or maple syrup.
- Shrimp: This sauce pairs beautifully with salmon cubes, tofu, or even chicken breast.
- Check out my Beef Teriyaki, Honey Salmon Teriyaki, and Teriyaki Bowl with Chicken recipe. Pork and tofu are great, too!
- Heat: Add a pinch of red pepper flakes or a drizzle of sriracha for a spicy kick.
- For extra layers of flavor: drizzle over some sesame oil or a teaspoon of rice vinegar.
Tools to Grab
Here is everything I use in this recipe:
- Medium mixing bowl
- Whisk
- Nonstick large skillet or wok
- Tongs or a slotted spoon
- Measuring cups and spoons
- Knife and cutting board
How to Make Teriyaki Shrimp: An Easy Guide
Whisk the sauce
In a bowl, mix soy sauce, water, brown sugar, cornstarch, garlic, and ginger until smooth.
Marinate the Shrimp
Toss the shrimp in the sauce and let them sit at room temperature for 30 minutes (or refrigerate for up to 2 hours).
Sear the Shrimp
Heat oil in a skillet over medium-high. Lift shrimp from marinade and sear 1 minute per side, until they turn pink. Cook them in batches to keep the surface hot.
Simmer the Sauce
Pour reserved teriyaki marinade into the skillet and stir constantly for 1–2 minutes, until thick and glossy. See more details in my Chicken Teriyaki Marinade recipe.
Garnish the Teriyaki Shrimp and Serve
Remove from heat, sprinkle with green onions and sesame seeds, and serve hot over rice or noodles.
5 Common Mistakes When Making Teriyaki Shrimp
While it’s easy to make, there are a few things to avoid:
1. Not patting the shrimp dry: Wet shrimp won’t sear well—pat them dry before tossing in marinade.
2. Overcrowding the pan: This steams the shrimp instead of searing. Cook in batches if needed.
3. Skipping the cornstarch: This thickener is key for that sticky, restaurant-style sauce.
4. Overcooking the shrimp: Shrimp cook fast—just 1–2 minutes per side is enough.
5. Using pre-cooked shrimp: Start with raw shrimp to avoid a rubbery, overcooked result.
Make Ahead and Storage
You can whisk the sauce and prep the shrimp up to a day in advance—store separately in the fridge until ready to cook.
Storing
- Store leftover shrimp in an airtight container in the refrigerator for up to 2 days.
Freezing
- Cooked Teriyaki Shrimp can be frozen in sauce for up to 1 month. Thaw overnight in the fridge before reheating.
Reheating
- Warm gently in a skillet over medium heat or microwave in 30-second bursts. Add a splash of water if the sauce is too thick.
How to Serve this Teriyaki Shrimp Recipe
These are my favorite ways to serve this recipe:
- Over white or jasmine rice. Here’s how I make quick instant pot rice and microwave rice.
- With stir-fried chow mein noodles or my yummy peanut noodles.
- Turn it into a Teriyaki shrimp stir fry by adding vegetables and noodles.
- On top of cauliflower rice or quinoa bowls for a hearty dish
- As a protein boost in lettuce wraps
- Alongside air fryer broccoli or snap peas for a balanced plate
Final Notes, Pro Tips + Science-Based Secrets
As a food scientist, I love to share all my little insights with you:
- Shrimp cook very fast (like, 2-3 minutes). Don’t walk away from the stove!
- The cornstarch in the marinade helps the sauce cling to the shrimp while giving it that restaurant-style glossy finish.
- Marinating shrimp in an acid-free mixture (like this soy-based sauce) for 30–60 minutes helps flavor penetrate without turning the texture mushy, unlike citrus marinades, which can “cook” the shrimp.
FAQs About Teriyaki Shrimp
Just skimming through? Don’t miss these highlights:
Yes—just thaw completely and pat dry before marinating. I thaw them quickly in a colander with running lukewarm water.
Not by default! The sauce has a sweet and savory taste. Add heat if you like.
Yes, if you’re busy, grab your favorite bottled sauce. Homemade has tastier flavor, but I 100% understand a hectic weeknight.
Absolutely! Thread onto wooden skewers and grill, then brush with thickened sauce.
Use arrowroot or tapioca starch for similar thickening power.
Other Shrimp Recipes You’ll Love 🥰
- Boom Boom Shrimp
- Hunan Shrimp
- Sushi Bake with Shrimp
- Shrimp Spring Rolls
The Only Teriyaki Shrimp Recipe You’ll Ever Need (Quick + Easy!)
Ingredients
For Teriyaki Sauce:
- ¼ cup soy sauce
- ¼ cup cold water
- 2½ tbsp brown sugar
- 1½ tsp cornstarch
- 2 tsp minced garlic about 2 cloves
- ½ tsp minced ginger optional
For Shrimp:
- 1 lb large shrimp (31/40 count per pound) peeled and deveined
- 1 tbsp neutral oil like avocado or canola
- 2 green onions thinly sliced (optional, for garnish)
- Sesame seeds for serving
Instructions
- In a medium bowl, whisk together soy sauce, water, brown sugar, cornstarch, garlic, and ginger until smooth. Add shrimp and toss to coat. Marinate at room temperature for 20 minutes (or refrigerate up to 2 hours).
- Heat oil in a large skillet (or wok) over medium-high heat. Use tongs to lift shrimp from marinade, letting excess drip back into the bowl. Reserve the marinade.
- Cook shrimp in a single layer for 1 minute until lightly seared. Flip and cook 1 minute more.
- Pour reserved marinade into the pan. Bring to a full simmer for 1–2 minutes, until shrimp are just opaque and the sauce is thick and glossy.
- Remove from heat. Sprinkle with green onions and sesame seeds. Serve over rice or noodles.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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