Teriyaki Shrimp

If you’re craving a restaurant-worthy meal, but don’t want to shell out for the bill, reach for this teriyaki shrimp recipe. In 30 minutes, you’ll be digging into this succulent shrimp dinner that’s bathed in a rich, homemade teriyaki sauce. That’s right: You can spend less time cooking than it would take you to drive to a restaurant. Win-win.

Whether you’re a kitchen newbie or a seasoned home chef, you’ll appreciate that this recipe is packed with handy tips to ensure it comes out perfectly and hits the spot every time.

Teriyaki Shrimp Ingredients

Kristina Vänni for Taste of Home

• Cornstarch: This adds body to the dish and thickens the sauce. Arrowroot powder is a great substitute at a 1:1 ratio if you’re out of cornstarch.
• Soy sauce: Give your sauce a rich, umami base to your sauce. For a gluten-free option, use tamari or coconut aminos. Low-sodium soy sauce is also a good choice if sodium is a concern.
• Brown sugar: Sugar sweetens the sauce, but honey can be used as a substitute.
• Rice vinegar: This vinegar contributes a slight tanginess. If rice vinegar isn’t available, apple cider or white wine vinegar work, too.
• Shrimp: If you are using frozen shrimp, thaw them completely in the refrigerator before cooking. And no matter what, make sure the shrimp are peeled and deveined (see the Tips section below).
• Green onions: These give the dish an aromatic pop. Chives or shallots are good substitutes if green onions are not available.

Directions

Step 1: Prepare the teriyaki sauce

Kristina Vänni for Taste of Home

In a small bowl, combine the cornstarch with 2 tablespoons of water, whisking until the mixture is smooth. Add the soy sauce, 1/4 cup water, brown sugar, rice vinegar and sesame oil. Set aside.

Editor’s Tip: For a sauce with an even consistency, make sure your water is cold when adding it to the cornstarch.

Step 2: Cook the shrimp

Kristina Vänni for Taste of Home

Pour oil into a large skillet and heat it over medium heat. Once hot, add the shrimp, cooking and stirring often until they achieve a pink and opaque appearance, roughly four to six minutes. Avoid overcooking to maintain their juiciness and tenderness.

Editor’s Tip: Thaw your shrimp overnight in the refrigerator or more quickly in a colander while rinsing under cold running water for 15 to 20 minutes. Pat the shrimp dry with paper towels to eliminate excess water before cooking.

Step 3: Add aromatics and sauce

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Add minced ginger and garlic to the skillet, sauteing for about a minute until they release their fragrance. Stir the sauce mixture once more, then pour it into the skillet. Bring up the heat to reach a gentle boil. Keep stirring the sauce consistently for one to two minutes. Watch for the sauce to thicken into a glossy consistency, which indicates it’s ready.

Step 4: Put on the final touches

Kristina Vänni for Taste of Home

Top with sliced green onions just before serving. Dish immediately over steaming rice. We like to sprinkle sesame seeds on top for added texture, too.

Kristina Vänni for Taste of Home

Shrimp Teriyaki Variations

• Turn up the heat: Introduce a tablespoon of Sriracha or red pepper flakes into the sauce for a hit of heat.
• Enhance the tropical flavor: Include pineapple chunks during the final minutes of cooking for a sweet, tangy twist.
• Include your favorite vegetables: Saute bell peppers, snap peas, green beans or broccoli to craft a more robust stir-fry. You’ll probably need to make more sauce, depending on how many veggies you add. Luckily, it’s easy to do.

How to Store Teriyaki Shrimp

Cool the shrimp and sauce before placing them in an airtight container in the refrigerator. It’ll be good for up to three days when stored this way.

Can you reheat shrimp teriyaki?

Yes. In a preheated oven at 325°F, wrap the teriyaki shrimp in aluminum foil with a tablespoon of water or broth and heat for 10 to 15 minutes or until heated thoroughly.

You can also microwave your leftovers in a heat-safe dish with a splash of water. Place a damp paper towel over the shrimp and heat on medium in 30-second intervals until heated.

Teriyaki Shrimp Recipe Tips

Kristina Vänni for Taste of Home

How do you clean and prep shrimp?

To clean and prep shrimp, first, rinse them under cold water. Then make a shallow slit along the back to remove the vein with your fingers or a knife, and if needed, grab the tail firmly and gently pull it off. Ensure the shrimp are thoroughly rinsed once more before cooking.

Should you rinse raw shrimp before cooking?

Yes, it’s a good practice to rinse raw shrimp under cold water to remove any debris, like bits of shell. You don’t want to chomp into them when eating your dinner.

How do you make shrimp less tough?

Avoid overcooking shrimp to make them less tough. They only need a few minutes to cook, take them off the heat once they turn pink and become opaque. Overcooking will make them rubbery and tough.