Teriyaki Shrimp 🍤🍚 Sticky-Savory, Ginger-Garlic Shrimp With Big Teriyaki Energy

Teriyaki Shrimp is sweet, salty, and fast — juicy shrimp stir-fried and coated in a quick homemade teriyaki sauce that clings to every curve.

With garlic, ginger, soy, and just enough sugar to caramelize in the pan, it’s made for rice bowls, noodles, or spooning right out of the skillet.

Ingredients (Serves 2–3)

For the Shrimp

• 1 lb large shrimp, peeled and deveined
• 1 tbsp neutral oil (avocado, canola, or peanut)
• Salt and pepper to taste

For the Teriyaki Sauce

• ¼ cup low-sodium soy sauce
• 2 tbsp brown sugar or honey
• 1 tbsp rice vinegar
• 1 tbsp mirin (or extra vinegar if unavailable)
• 1 tsp sesame oil
• 1 tsp grated fresh ginger
• 1 garlic clove, grated or minced
• 1 tsp cornstarch + 1 tbsp water (slurry)

Optional Garnishes

• Sesame seeds
• Scallions
• Steamed broccoli, edamame, or shredded carrots

Instructions

Mix the Teriyaki Sauce

In a small bowl, combine soy sauce, sugar, vinegar, mirin, sesame oil, garlic, and ginger. Whisk until smooth. Stir in the cornstarch slurry. Set aside.

Sear the Shrimp

Heat oil in a skillet over medium-high heat. Season shrimp lightly with salt and pepper. Sear 1–2 minutes per side until just pink and firm. Remove and set aside.

Cook the Sauce

Reduce heat to medium. Add the teriyaki sauce mixture to the pan. Let it bubble and thicken for 1–2 minutes, stirring constantly.

Finish and Toss

Return shrimp to the pan. Toss in the sauce until fully glazed and sticky. Turn off heat and garnish as desired.

Flavor Variations

• Add pineapple chunks or mango for a tropical twist
• Use chili garlic sauce or gochujang for a spicy teriyaki version
• Sub maple syrup for honey in the sauce for depth
• Add blanched green beans or baby bok choy for a full skillet dinner

Serving Ideas

• Over steamed jasmine or sushi rice
• With soba or udon noodles
• In lettuce wraps with shredded veggies
• Bowl-style with avocado, cucumber, and scallion
• On skewers for party-ready teriyaki shrimp bites

Pro Tips

• Don’t overcook the shrimp — pull them once just pink
• Make the sauce in advance and refrigerate for up to 1 week
• Use fresh ginger for bite — powdered will flatten the flavor
• Teriyaki thickens fast — remove from heat as soon as it coats the back of a spoon

Final Thoughts

Teriyaki Shrimp is a glossy, saucy hit that delivers fast flavor with zero compromise. Whether it’s dinner in 15 or meal prep for the week, this one brings sweet, savory balance in every sticky, garlicky bite.

Sear hot. Sauce thick. Serve sticky. 🍤🍚🔥

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