This teriyaki shrimp stir fry is an easy, delicious meal that makes it easy to serve up all the flavors of takeout at home. It's full of tender shrimp, green onions, bell peppers, and stir fry noodles in a bold, savory teriyaki sauce.
There's something about takeout that really hits the spot, right? It's zesty and bold, and it's always so visually interesting. You'll find a few different Asian recipes here at The Golden Grace Kitchen like air fryer edamame, ground beef stir fry, and kimchi summer rolls. Now I am adding this shrimp dish to the list!
I love this teriyaki shrimp stir fry because it has all the big, bold Asian flavors I love, and it's super easy to make. I think once you try it you'll love it, too.
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Why You'll Love Teriyaki Shrimp Stir Fry
- Simple Ingredients: This recipe uses shrimp and just a few other simple ingredients found in your kitchen and local grocery store.
- Easy: This easy recipe takes less than 30 minutes from start to finish.
- Bold Flavor: Every bite of this stir fry is full of bold, zesty Asian flavor that really pops.
- Healthy: It's a healthy dish full of shrimp and veggies, and it uses very little butter and oil.
Ingredients
Shrimp
- Extra Large Shrimp: I prefer extra large shrimp because they're more visually interesting and make for a better bite.
- Garlic Olive Oil: Garlic olive oil keeps the shrimp from sticking as it cooks and infuses it with more flavor.
- Seasonings: A blend of smoked paprika, white pepper, and salt gives the shrimp a smoky, subtle spiciness.
Stir Fry
- Stir Fry Noodles: Rice noodles are the classic choice for stir fry.
- Veggies: Red bell peppers, carrots, and green onions give the dish tons of color, flavor, and texture.
- Vegetable Broth and Cornstarch: Vegetable broth and cornstarch create a slurry that thickens the sauce while adding flavor.
- Rice Vinegar: Rice vinegar gives the sauce a tangy kick.
- Coconut and Teriyaki Aminos: Nutiva coconut aminos and teriyaki coconut aminos give the sauce a teriyaki-like flavor with less salt and no gluten or soy.
- Ginger and Garlic: Ginger and garlic create a classic Asian flavor profile that's warm, earthy, and pungent.
See the recipe card at the end of the post for a full list of ingredients and their exact amounts.
Flavor Variations
- Protein: You can use prawns, crab, scallops, pork, or chicken in this recipe. I love using ground chicken breast to make a ground chicken stirfry.
- Noodles: If you don't have rice noodles, spaghetti noodles are a decent replacement.
- Vegetarian: Use broccoli and mushrooms in place of shrimp for a vegetarian version.
- Spicy: Add red chili peppers for a kick of heat and more flavor.
Instructions
Shrimp
1: Boil the noodles according to the package directions for al dente. Then, drain and set them aside.
2: Toss the shrimp and seasonings in a medium bowl until evenly coated.
3: Heat the oil in a wok over medium heat. Then, add the butter and shrimp and cook until slightly pink. Use a slotted spoon to remove the shrimp, leaving the oil and juice in the wok.
Stir Fry
1: Add the vegetables and cook until softened. While they cook, whisk the corn starch and vegetable broth until the clumps are done. Then, add the remaining sauce ingredients and whisk well.
2: Add the noodles, shrimp, and green onions to the wok and pour the sauce over all. Stir until combined, and enjoy!
Hint
Cook the shrimp until they are just slightly pink. They'll be a touch underdone, which is fine. The heat from the wok when you add them to the stir fry later will finish them to perfection.
Storage
Refrigerate this stir fry for up to 3 days in an air-tight container. For longer storage, freeze it for up to 3 months in an air-tight, freezer-safe container.
Defrost the dish overnight in the refrigerator, then microwave individual portions at 1-minute intervals until heated through, or add it all to a wok and cook over medium heat until heated through.
Pairing Suggestions
Pair this stir fry with your favorite Asian sides like egg rolls or fried rice. You can also pair it with other Asian sides like beef and broccoli, sweet and sour chicken, BBQ pork, or any of your other favorites for a larger meal.
Expert Tips
- Cook the shrimp until it's just pale pink. You want it a bit undercooked so it cooks to perfection when you heat the dish through at the end.
- Be sure to leave all the juice from the shrimp in the wok when you cook the rest of the dish. It adds so much flavor to the dish.
- If your shrimp are C-shaped, they're perfectly cooked. If the shrimp is O-shaped, they're overcooked.
Teriyaki Shrimp Stir Fry Questions
Rice noodles are traditionally used in stir fry. They have a lighter, more delicate, and chewier texture than wheat noodles.
Spaghetti noodles can be used in place of rice noodles for stir fry, but the texture will be a little different.
Shrimp is done when it's pink, opaque, and C-shaped. If it's O-shaped, it's overdone.
📖 Recipe
Teriyaki Shrimp Stir Fry
Video
Ingredients
Shrimp
- 14 oz rice noodles
- 1 ½ lbs shrimp extra large
- ¾ teaspoon smoked paprika
- ¼ teaspoon white pepper
- ½ teaspoon salt
- 1 tablespoon garlic olive oil
- 2 tablespoon butter
Stir Fry
- 1 red bell pepper large; sliced thin
- 1 carrot diced thin
- 2 teaspoon corn starch
- ¼ cup vegetable broth
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon coconut aminos
- ¼ cup teriyaki coconut aminos
- ½ teaspoon ground ginger
- 1 tbsp minced garlic
- ¼ teaspoon salt
- 7 green onions sliced thin
Instructions
Noodles
- Boil the noodles according to the package directions for al dente. Drain and set aside.
Shrimp
- Add the shrimp, smoked paprika, white pepper, and salt to a medium bowl and toss until fully coated.
- Preheat a wok on medium heat with the garlic olive oil. Then, add the shrimp and butter and saute for 2 minutes on each side until slightly pink. Transfer the shrimp to a plate using a slotted spoon, leaving the juice in the wok.
Stir Fry
- Add the pepper and carrot slices and cook for 3 to 4 minutes, stirring constantly, until the vegetables soften.
- While the vegetables are cooking, whisk the broth and corn starch until smooth. Then, add the rice vinegar, sesame oil, coconut aminos, teriyaki aminos, ginger, garlic, and salt, and whisk until combined.
- Add the noodles, shrimp, and green onions to the wok. Then, pour the sauce over all and mix until combined.
Notes
- Refrigerate leftovers for up to 3 days in an airtight container.
- Freeze for up to 3 months in an airtight, freezer-safe container.
- Defrost overnight if frozen, and microwave individual portions at 1-minute intervals until heated through.
- Defrost frozen shrimp in the refrigerator overnight.
- For faster defrosting, place the bag in a bowl of cold water.
- Never defrost shrimp at room temperature or in hot water.
- If using fresh shrimp, look for bright, shiny, firm shrimp with a seawater smell.
- Shrimp should never be soft or smell fishy.
Criss says
This Teriyaki Shrimp Stir Fry is so quick and tasty! The shrimp is perfectly glazed, and the veggies add a nice crunch – it’s a weeknight dinner win. Loved it!
Genevieve says
Teriyaki shrimp stir fry looks incredible, and I love how easy this is to make!
Anonymous says
This worked exactly as written, thanks!
Ieva says
Super easy and truly delicious. We follow the recipe exactly, but also added some mange tout, as we had some left in the fridge. Great quick dinner! Will definitely make it again.
Sonja says
This Teriyaki stir fry came together so quickly and deliciously when I just could not wrap my head around cooking anything complicated after being in the garden all day.
I loved your tip about the C and O shaped shrimps. That was totally new to me and a great indicator when frying them.
Liz says
This was SO good!!! My family inhaled it. Going to try with chicken next time.