20-Minute Teriyaki Shrimp & Veggie Stir-Fry

Takeout teriyaki is great until you do the math on the wait time and the sodium. This teriyaki shrimp stir-fry is on the table in 20 minutes flat — plump shrimp seared in a ripping-hot pan, snap peas and peppers with real crunch, and a homemade teriyaki glaze that’s glossy, garlicky, and hits that sweet-savory bullseye without the bottle.

Why you’ll love it

• 20 minutes, start to finish. Shrimp and vegetables cook in minutes in a hot pan — this is genuinely faster than ordering in.
• Homemade teriyaki. Soy, honey, garlic, and ginger become a glossy glaze in about a minute — no bottle, no mystery ingredients.
• ~34g protein per serving (estimated), from a full 1¼ lb of shrimp.
• Crisp-tender vegetables. Broccoli, snap peas, and bell peppers keep their crunch and color.

Ingredients

• 1 1/4 lb large shrimp, peeled and deveined, tails on or off
• 2 tablespoons neutral oil (avocado or vegetable), divided
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 cups broccoli florets (about 1 small head), cut small
• 1 1/2 cups sugar snap peas
• 1 red bell pepper, cut into thin strips
• 1 yellow bell pepper, cut into thin strips
• 4 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1/2 cup water
• 1/4 cup low-sodium soy sauce
• 3 tablespoons honey
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch
• 1 teaspoon toasted sesame oil
• 1 teaspoon sesame seeds, plus more for serving
• 3 green onions, thinly sliced (whites and greens separated)
• Cooked jasmine or brown rice, for serving

Equipment

A wok or large skillet (12-inch), a small bowl or measuring cup for the sauce, and a wooden spoon or spatula.

Instructions

1. Dry and season the shrimp (3 minutes). Pat the shrimp very dry with paper towels — dry shrimp sear instead of steam. Season with the salt and pepper.
2. Sear the shrimp (4 minutes). Heat 1 tablespoon of the oil in a wok or large skillet over high heat until shimmering. Add the shrimp in a single layer and cook 2 minutes per side, until pink, opaque, and just cooked to 145°F. Remove to a plate.
3. Stir-fry the vegetables (4 minutes). Add the remaining 1 tablespoon oil to the hot pan. Add the broccoli, snap peas, and bell peppers; stir-fry 3–4 minutes until crisp-tender and bright. Add the garlic and ginger; cook 30 seconds, until fragrant.
4. Mix the teriyaki sauce. While the vegetables cook, whisk the water, soy sauce, honey, rice vinegar, and cornstarch in a small bowl until the cornstarch dissolves completely.
5. Glaze everything (2 minutes). Pour the sauce into the pan with the vegetables and bring to a simmer, stirring, until glossy and thickened, about 1 minute. Return the shrimp (plus any juices) to the pan and toss to coat, about 1 minute.
6. Finish and serve. Remove from the heat and toss in the sesame oil, sesame seeds, and green onion whites. Serve over rice with green onion greens and extra sesame seeds on top.

Doneness cues: Shrimp are done at 145°F — pink, opaque, and curled into a loose C. A tight O means they’re overcooked, so err on the side of pulling them early; they’ll carry over. Vegetables should be bright and crisp-tender, not soft.

Nutrition note

Protein is estimated at about 34g per serving, calculated from USDA FoodData Central values for the listed ingredients — this is an estimate, not a lab analysis. Actual values vary by brand and preparation.

Substitutions and tips

• Frozen shrimp work fine — thaw them fully first and pat very dry.
• No snap peas? Use sliced snow peas, green beans cut into 2-inch pieces, or asparagus.
• Make it spicier: add 1–2 teaspoons sriracha to the sauce, or a sliced fresh chili with the vegetables.
• Low-carb: serve over cauliflower rice instead of jasmine rice.
• Gluten-free: use tamari instead of soy sauce.
• Don’t crowd the pan when searing the shrimp — steam is the enemy of a good sear. Work in two batches if your pan runs small.

Storage and reheating

Refrigerate leftovers within 2 hours in an airtight container for up to 3 days (keep the rice separate if possible). Reheat in a skillet over medium-high heat for 2–3 minutes, stirring, until steaming (165°F) — this keeps the shrimp from going rubbery better than the microwave. Not recommended for freezing; the shrimp and vegetables turn mushy when thawed.

Frequently asked questions

Can I use frozen shrimp? Yes — thaw them fully in cold water, drain, and pat very dry. Dry shrimp is what gives you a sear instead of a steam.

Is homemade teriyaki sauce really worth it? For this recipe, absolutely. Bottled teriyaki is thicker and sweeter; homemade takes one minute of whisking and the cornstarch makes it gloss right up in the pan.

Can I make this ahead for meal prep? It reheats well for 3 days, but the vegetables lose some crunch on the reheat. If meal prepping, slightly undercook the vegetables in step 3.

How do I keep shrimp from going rubbery? Two minutes per side in a very hot pan, then pull them off the heat. They finish cooking in the residual heat when they go back into the sauce.

What rice should I serve this with? Jasmine is classic, but brown rice or even quinoa works. To keep this at 20 minutes, start microwave rice or have day-old rice ready.

More fast shrimp dinners

If you like fast shrimp dinners, try our 25-Minute Garlic Chili Shrimp & Broccoli. For another teriyaki night, Teriyaki Salmon Bowls are a reader favorite. Stir-fry mood? Our 25-Minute Salmon Fried Rice uses the same hot-pan magic.