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20-Minute Teriyaki Shrimp & Veggie Stir-Fry

Takeout-style teriyaki at home in 20 minutes: plump shrimp seared in a ripping-hot pan, crisp-tender vegetables, and a glossy homemade teriyaki glaze — about 34g protein per serving (estimated).
Print Recipe
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

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

  • Wok or large skillet (12-inch)
  • Small bowl or measuring cup for the sauce
  • Wooden spoon or spatula

Method
 

  1. Pat the shrimp very dry with paper towels — dry shrimp sear instead of steam. Season with the salt and pepper.
  2. 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. 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. While the vegetables cook, whisk the water, soy sauce, honey, rice vinegar, and cornstarch in a small bowl until the cornstarch dissolves completely.
  5. 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. 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.

Notes

Food safety: Shrimp to 145°F — a ripping-hot wok or skillet is the 20-minute enabler; don't crowd the pan. Leftovers 3 days refrigerated; reheat in a skillet to 165°F. Not recommended for freezing — shrimp and vegetables turn mushy. Protein ~34g/serving estimated from USDA FoodData Central; not lab-tested.