30 Minute Teriyaki Shrimp Recipe

30 Minute Teriyaki Shrimp Recipe

How To Make 30 Minute Teriyaki Shrimp

Get a delectably savory and sweet meal with this fast teriyaki shrimp recipe! It’s made with plump shrimp cooked with snap peas for a more nutritious dish.

Preparation: 15 minutes
Cooking: 10 minutes
Total: 25 minutes



  • 1tbspcornstarch
  • 1tbspwater,room temperature
  • ¼cupbrown sugar
  • 2tbsphoney
  • ½cupsoy sauce
  • ¼cupvinegar,rice wine or apple cider vinegar
  • 1tspgarlic,minced
  • 2tspfresh ginger,minced
  • lbsshrimp,(medium to large), uncooked, peeled and deveined
  • 2tspsesame oil,or olive oil
  • 3cupssnap peas,or any stir-fry veggie
  • sesame seeds,for garnish, optional



  1. Whisk the cornstarch and water together in a small bowl.

  2. Combine the cornstarch mixture, brown sugar, honey, soy sauce, vinegar, garlic, and ginger together in a small saucepan over low heat. Allow to simmer while whisking occasionally.

  3. Bring to a boil and allow to boil for 1 minute, then remove from heat.

Teriyaki Shrimp:

  1. Place shrimp into a heat-proof bowl, then pour half of the sauce on top. Give it a stir and set aside for 10 minutes, uncovered at room temperature.

  2. Heat the oil in a skillet over medium-high heat. Add the snap peas, then stir and cook for about 3 to 4 minutes until crisp-tender.

  3. Add the shrimp, then the remaining half of the teriyaki sauce. Stir and cook for about 2 to 3 minutes until shrimp is pink and cooked through.

  4. Serve with rice and a sprinkle of sesame seeds, and enjoy!

Recipe Notes

Leftovers keep well in the refrigerator for a few days.


  • Calories: 266.92kcal
  • Fat: 4.31g
  • Saturated Fat: 0.82g
  • Trans Fat: 0.03g
  • Monounsaturated Fat: 1.25g
  • Polyunsaturated Fat: 1.59g
  • Carbohydrates: 28.45g
  • Fiber: 2.24g
  • Sugar: 20.51g
  • Protein: 27.91g
  • Cholesterol: 214.32mg
  • Sodium: 2720.42mg
  • Calcium: 144.60mg
  • Potassium: 502.69mg
  • Iron: 2.49mg
  • Vitamin A: 131.54µg
  • Vitamin C: 44.42mg
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