This teriyaki shrimp stir fry is sure to become a weeknight favorite! We combine tender shrimp with broccoli, snow peas, and bell peppers, then toss it all in a homemade teriyaki sauce for a simple meal that is packed with flavor.
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Stir-fries have long been one of my favorite easy weeknight meals. They’re always tasty, they come together quickly, and they are a great way to use up whatever you have lying around in the refrigerator. This teriyaki shrimp stir fry is no exception! With our favorite gluten and soy-free teriyaki sauce, quick-cooking shrimp, and an abundance of vegetables, this one-pan meal makes for a fantastic weeknight dinner.
Looking for another super easy Asian-inspired weeknight dinner? These restaurant quality Asian-inspired lettuce wraps are done, start-to-finish, in 20 minutes!
How to Make
This stir fry can be made in just a few simple steps!
Step 1: Peel and Devein the Shrimp
Unless you bought pre-peeled shrimp, the first thing you’ll want to do is peel and devein your shrimp. To do this, simply pull on the legs of the shrimp to remove the shell, and leave the tail intact. Then, cut a thin slit down the middle of the top of the shrimp – where you see the vein. Run the sliced shrimp under cool water and remove the vein with the knife, then set the shrimp aside.
Step 2: Make the Teriyaki Sauce
Next, you’ll make the teriyaki sauce! Our favorite way to make teriyaki sauce is by reducing gluten- and soy-free coconut aminos. You’ll cook the coconut aminos over medium heat for about 10 minutes, and in that time they will reduce and become thick and sticky – just like a traditional teriyaki sauce but without the need for sweetener or a thickener like cornstarch! Once the coconut aminos are properly reduced, you’ll stir in rice wine vinegar, sesame oil, and fish sauce to give the sauce more complexity.
Step 3: Cook the Shrimp
While the teriyaki sauce is reducing, you’ll heat a skillet over medium-high heat, add some ghee or avocado oil, and cook the shrimp for about 4 minutes, turning it halfway through. You’ll know the shrimp are done when they start to curl into themselves and change colors from translucent to pale pink. Once they’re fully cooked, remove them from the pan.
Step 4: Stir fry the Veggies
Next, it’s time to get the veggies cooking! Add them all to the pan you cooked the shrimp in along with a little more ghee or oil, then cook for about 7 minutes, until soft. Once the veggies are cooked, stir in ginger and garlic and saute until fragrant.
Step 5: Put it All Together
Finally, it’s time to complete your stir fry! Add the shrimp and teriyaki sauce to the pan with the veggies and toss to combine. Cook for an additional minute, until the sauce is bubbling, then serve!
Substitutions
You can easily change up this recipe to fit your tastes! Short on time? Buy store-bought teriyaki sauce instead. Not a fan of shrimp? Use chicken, beef, or even pork in its place! You can also substitute whatever vegetables you’d like. Onion, broccolini, asparagus, and zucchini would all make fantastic additions to this dish.
How to Serve
While you could serve this stir fry on its own, it is also great over white or brown rice! For a lower-carb option, you could serve it over cauliflower rice, kelp noodles, shirataki noodles, or even this spaghetti squash chow mein.
More Favorite Shrimp Recipes
Teriyaki Shrimp and Vegetable Stir Fry
Ingredients
For the Teriyaki Sauce
- 1, 8 ounce bottle coconut aminos
- 1 tablespoon rice wine vinegar
- 2 teaspoons sesame oil
- ½ teaspoon fish sauce
For the Stir Fry
- 2 tablespoons ghee or avocado oil divided
- 1 ½ pounds shrimp peeled and deveined
- ½ teaspoon coarse sea salt
- 1 head broccoli cut into florets
- 1 cup snap peas
- 1 red bell pepper cut into thin strips
- 3 cloves garlic minced
- 1 tablespoon fresh grated ginger
- ¼ teaspoon red pepper flakes
- White rice for serving
- Sesame seeds for garnish
Instructions
- Add the coconut aminos to a small skillet over medium heat. Simmer for 10 to 15 minutes, until it thickens enough to coat the back of a spoon. Remove the pan from heat then whisk in the vinegar, sesame oil, and fish sauce and set aside.
- While the teriyaki sauce is cooking, season the shrimp with salt add 1 tablespoon ghee to a large skillet over medium heat. Once hot, add the shrimp to the skillet and cook for 4-5 minutes, turning halfway through, until pink and fully cooked through, then remove from the skillet and set aside.
- Add the remaining tablespoon ghee to the skillet along with the broccoli, snap peas, and bell pepper. Cook for 6-7 minutes, until vegetables are soft, then add the ginger and garlic to the pan and cook for an additional minute, until fragrant.
- Return the shrimp to the pan with the vegetables, then add the red pepper flakes and pour the teriyaki sauce over top. Stir to combine, then cook for one minute, until the sauce is bubbling.
- Garnish with sesame seeds and serve over white rice.
Nutrition
Oh my goodness this was waaaaay too salty! I don’t know why? Maybe the 1 cup of coconut aminos?
So sorry you didn’t love this recipe, Angie!
This is delicious! I’ve made it three times already and my teenagers love it, which is a bonus!
Wahoo! That’s awesome, Nancy. Thank you for sharing this with us!
I love this recipe and have made it several times with whatever veggies I have in the fridge. So easy! Question- Do the Nutrition Facts listed in the recipe include white rice with the serving, or is just inclusive of the stir fry ingredients? Thanks!
It includes the rice!
Delicious! My husband reslly rnjoyed this recipe and was already requesting I make this again as he licked his “chops” at dinner today!
So great to hear, Louise!! Thank you!
This looks yummy and plan on making! I bought coconut amino teriyaki sauce already- do I need to reduce it down and still add the sesame oil and rice wine vinegar and fish sauce?? Or do I just add 8 oz straight from the bottle and call it good?
I haven’t used the teriyaki sauce before, but my guess is that it’s already thick enough and doesn’t need to be reduced. If you open it and see that it’s just as thin as regular coconut aminos though, reduce it for 10-15 minutes (like the recipe says), but leave out the rice vinegar, fish sauce, and sesame oil!