This Shrimp Stir Fry is filled with vibrant colors, crisp vegetables and Asian inspired flavors. It features a homemade teriyaki sauce that makes it imperative to serve it with a plateful of cooked rice to soak up every delicious drop.
Easy Shrimp Stir Fry Recipe
This Shrimp Stir Fry is better-than-takeout. To make it, this recipe begins with the homemade teriyaki sauce. In a large skillet mix together soy sauce, water, rice wine vinegar, sesame oil, honey, garlic, ginger with salt and pepper to season. Once it comes to a boil, drizzle in a cornstarch slurry to thicken then remove from the heat and set aside. Drizzle a clean skillet with olive oil. Pat dry the shrimp and season then toss in the skillet for 2 minutes. Once cooked, remove and add the sesame oil and fresh veggies to the pan. Stir fry until crisp tender around 3-5 minutes then add the shrimp back and drizzle with the sauce. Cook for a minute or so just until heated through. Remove from the heat and sprinkle with sesame seeds and green onion. Serve over cooked rice.
How to Make the BEST Shrimp Stir Fry Recipe
- Ingredients you’ll need to make homemade Shrimp Stir Fry: Large shrimp peeled and deveined, olive oil, salt, black pepper, snow peas, red bell pepper, yellow bell pepper, onion, sesame seeds, green onion and sesame oil. Plus cooked rice for serving.
- To make the Teriyaki Sauce you’ll need: Soy sauce, water, light brown sugar, rice wine vinegar, honey, sesame oil, garlic, ginger and cornstarch.
- Kitchen tools you’ll need: Large 12 inch skillet, measuring set, sharp knife and cutting board, large spoon, small bowl, whisk and garlic press.
- The shrimp for this recipe are on the larger size. If the shrimp used are smaller, they will cook more quickly.
- The biggest mistake when cooking shrimp is cooking it too long. If overcooked, it can become rubbery and the texture isn’t pleasant. Adjust the cooking time according to the size of the shrimp.
- It’s important to dissolve the cornstarch in cold water. Whisk until it’s completely smooth to prevent adding lumps to the sauce.
- You can make the sauce one day in advance and pop it into the fridge until you’re ready to make the shrimp.
- You could use any variety of bell peppers or vegetables depending on your preference. The snow peas are a scrumptious addition! You could swap them out with frozen petite peas adding them back to the skillet with the shrimp at the end of cooking with the sauce. They defrost quickly when added to the rest of the ingredients.
- Sesame oil is extremely flavorful and adds to the overall flavor of this dish. A little goes a long way so measure accurately.
- You can serve this Shrimp Stir Fry over cooked jasmine rice, basmati rice or long grain rice.
- Store Shrimp Stir Fry chilled in the refrigerator for up to 2 days. Reheat gently in single servings in the microwave being careful not to overcook.
More Seafood Recipes to Make
- Make our own Southern Fried Catfish.
- Elevate your burger menu with these Salmon Burgers.
- Crab Macaroni and Cheese is a special dish for a special occasion.
- Jumbo Lump Crab Cakes are packed with flavor.
- These pan Seared Scallops will rival any at a restaurant.
- Creamy Clam Chowder and Manhattan Clam Chowder will warm you up from the inside out.
- Slow Cooker Seafood Stew from I Heart Naptime.
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Helpful Kitchen Items:
Shrimp Stir Fry
- Teriyaki Sauce:
- 1/3 cup water
- 1/4 cup low sodium soy sauce
- 1/4 cup packed light brown sugar
- 1 Tbsp rice wine vinegar
- 1 Tbsp honey
- 1 tsp sesame oil
- 2 medium cloves garlic finely minced
- 1 tsp finely grated fresh ginger
- 1 tsp salt divided use
- 1 tsp black pepper (or crushed red pepper flakes to taste) divided use
- 1 Tbsp cornstarch dissolved in 1 Tbsp cold water
- Shrimp Stir Fry:
- 1 1/2-2 lbs large shrimp, peeled and deveined (about 28-30)
- 3 Tbsp vegetable oil divided use
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup snow peas
- 1 large red bell pepper seeded and sliced
- 1 medium yellow onion
- 1 Tbsp sesame seeds
- 3 medium green onions thinly sliced
- 1 tsp sesame oil
- To make the Teriyaki Sauce: Heat a large 10 or 12 inch skillet over medium heat on the stovetop. To the pan add water, soy sauce, brown sugar, rice vinegar, honey, garlic, ginger, sesame oil, salt, and black pepper.
- Whisk to combine then uncrease heat to medium high. Bring to a boil. In a small bowl, whisk together cornstarch and water until dissolved.
- Whisk the cornstarch slurry into the sauce, mixing until well combined. The sauce will begin to thicken in 1-2 minutes. Remove the sauce from the heat. Set aside to cool.
- To make the Shrimp: Pat dry the shrimp with a paper towel, and season with 1/2 tsp salt and 1/2 tsp black pepper. Cook the shrimp over medium high heat in two tablespoons of oil for 2-3 minutes. Use a slotted spoon to transfer to a plate.
- To the skillet add reserved vegetable oil and sesame oil. Add snow peas, bell peppers, and onion. Season with 1/2 tsp salt and 1/2 tsp pepper. Cook the vegetables for 3-5 minutes or just until tender.
- Add the shrimp back to the skillet and pour the teriyaki sauce over the shrimp and vegetables tossing to coat. Cook over medium heat just until the shrimp are warmed through.
- Garnish with sesame seeds and green onions. Serve immediately over cooked white rice or fried rice.