Teriyaki Shrimp and Asparagus

July 31, 2017

Teriyaki Shrimp and Asparagus is a simple yet perfectly flavorful dinner that is sure to please. Tender pieces of shrimp are coated with a sweet and tangy sauce that will leave you craving more!

Teriyaki Shrimp and Asparagus in a skillet

Teriyaki Shrimp and Asparagus Stir-Fry

You know I love that teriyaki sauce, but it wasn’t until now that I tried it with shrimp and I’m hooked! The flavors all just blend so well, and when served with brown or white rice it’s a perfectly hearty and satisfying meal.

I’m so glad that the majority of my family has come around to loving shrimp because I’m a full fledge shrimp fan now. Five years ago, I never would have thought I’d be making teriyaki shrimp for dinner, but here I am making it for dinner allll of the time.

What took me so long? I was definitely missing out, not only on the tastiness of shrimp but that three-minute cook time for shrimp. You just can’t beat that.

And when it’s covered generously in a sweet, salty and tangy homemade teriyaki sauce then sprinkled with those little crunchy flecks of sesame seeds and paired with perfectly crisp-tender asparagus like so, you know it’s going to be straight up delicious! This is how you do weeknight dinners!

Teriyaki Shrimp and Asparagus stir fry in a large skillet

Asparagus and Teriyaki Shrimp Ingredients

  • Low sodium soy sauce
  • Honey
  • Brown sugar
  • Fresh ginger
  • Garlic
  • Rice vinegar
  • Sesame oil
  • Cornstarch
  • Shrimp
  • Canola oil
  • Asparagus

How to Make Teriyaki Shrimp Stir-Fry

  • In a saucepan whisk soy sauce, 5 Tbsp water, honey, brown sugar, ginger, garlic and rice vinegar.
  • Bring to a light boil. Whisk together cornstarch with remaining 1 Tbsp water, then add to saucepan.
  • Boil 1 minute while stirring.
  • Saute asparagus in skillet until tender, transfer to plate.
  • Cook shrimp in skillet about 3 minutes, turning once.
  • Add in asparagus, pour in teriyaki sauce and toss everything to evenly coat.

teriyaki shrimp and asparagus in a metal skillet with wooden spoon

Can I Substitute Another Vegetable?

This would also be delicious with broccoli in place of the asparagus (you’ll just need a little more oil when sautéing), I’ll be trying that out next. Snow peas would be another great choice, as would bell peppers and matchstick carrots.

Do I Use Raw or Pre-Cooked Shrimp for This Recipe?

You want to use raw (thawed if frozen) shrimp in this recipe. If you use the pre-cooked frozen shrimp that comes in bags, you’ll wind up cooking the shrimp twice and the texture of this dish will be off.

Tips for the Best Teriyaki Shrimp

  • Trim the ends of the asparagus before adding it to the skillet. The ends are quite woody and don’t taste good!
  • Fresh ginger is key in this simple teriyaki shrimp and asparagus stir-fry. If possible, avoided powdered ginger for the best flavor.
  • Watch the shrimp carefully while it cooks. You’ll know it’s ready to eat when it turns a bright pink color.

teriyaki shrimp and asparagus in two bowls with rice

More Teriyaki Recipes You’ll Love:

More Stir-Fry Recipes to Try:

Teriyaki Shrimp and Asparagus

5 from 2 votes

This is a simple yet perfectly flavorful shrimp recipe that is sure to please. Tender pieces of shrimp are coated with a sweet and tangy sauce that will leave you craving more!

Servings: 4
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 5 Tbsp low-sodium soy sauce
  • 7 Tbsp water, divided
  • 2 1/2 Tbsp honey
  • 2 Tbsp packed brown sugar (light or dark)
  • 2 tsp peeled and minced fresh ginger
  • 1 1/2 tsp minced garlic
  • 1 Tbsp rice vinegar
  • 1/4 tsp sesame oil ,optional
  • 1 Tbsp cornstarch
  • 1 1/4 lbs large (21/25) shrimp
  • 2 Tbsp canola oil or olive oil
  • 1 lb asparagus (preferably thicker spears), woody ends trimmed, diced into 1-inch pieces
  • Sesame seeds, for garnish (optional)


  1. In a small saucepan whisk together low-sodium soy sauce, 6 Tbsp of the water, honey, brown sugar, ginger, garlic and rice vinegar. 

  2. Bring mixture to a light boil over medium-high heat. Whisk together cornstarch with remaining 1 Tbsp water, then add to sauce mixture in saucepan. Reduce heat slightly and allow to boil 30 seconds - 1 minute, stirring constantly. Remove from heat, cover and set aside.
  3. Heat 1 Tbsp oil in a 12-inch non-stick skillet over medium-high heat. 
  4. Add asparagus and saute until tender, about 4 - 5 minutes. Transfer to a plate. 
  5. Heat remaining 1 Tbsp oil in skillet, add shrimp. Cook on first side about 1 1/2 minutes then flip and cook on opposite side until cooked through, about 1 1/2 minutes. 
  6. Add in asparagus, pour in teriyaki sauce and toss everything to evenly coat. Serve warm over white or brown rice, garnish with sesame seeds if desired.

Recipe Notes

  • You'll know the shrimp is ready to eat when it turns a bright pink color. 
  • Recipe source: Cooking Classy, adapted from my Teriyaki Chicken Bowls recipe
Nutrition Facts
Teriyaki Shrimp and Asparagus
Amount Per Serving
Calories 312 Calories from Fat 81
% Daily Value*
Fat 9g14%
Cholesterol 357mg119%
Sodium 830mg36%
Potassium 378mg11%
Carbohydrates 25g8%
Fiber 2g8%
Sugar 19g21%
Protein 32g64%
Vitamin A 855IU17%
Vitamin C 12.5mg15%
Calcium 241mg24%
Iron 5.9mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Asian
Keyword: Teriyaki Shrimp
Author: Jaclyn


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  • Ms.Dee

    I tried this with my coworkers, they could not believe how good it was.
    Now their asking me when am I going to cook it again 😋 Thank you so much!

  • Melanie A Muzio

    This was dinner last night and it was fabulous! I’m sorry you turn your nose up at frozen shrimp in a bag but that is as fresh as we get in Iowa and it still was wonderful!

    • Jaclyn

      Jaclyn Bell

      Sorry that was confusing the way I had written “fresh” in the description. I just meant use raw uncooked shrimp. I actually always use the frozen thawed shrimp myself too because I don’t have access to ocean fresh either. I updated that, thanks for pointing it out :).

  • Kim

    I just made this for my daughter. Delish! Think I may try that sauce with chicken too. Tks!

  • Joan Link

    Absolutely delicious! Jaclyn, you had me from “Teriyaki Salmon” several years ago, and I have been your #1 fan ever since. You are an amazing chef, and you sure make me look good!

  • Natalie

    Hello I don’t have soy sauce thats low sodium.. Can I use the regular one? Or will it be too salty?

  • Maryse

    Hi, this looks delicious! Actually, everything you post look delicious!!!! And the pictures are gorgeous!!!

    I was wandering, is the recipe done with raw or cooked shrimps?


    • Jaclyn

      Jaclyn Bell

      Thanks for the compliments Maryse! Here you’ll use raw shrimp. Unless a recipe specifies “cooked” shrimp I’d always go with raw so it’s not cooked twice. Hope that helps :).

  • Jen @ fromentfree.com

    If I could eat shrimp, I would SO eat this shrimp dish first! I love asparagus and rice and teriyaki! Looks fantastic.

  • Paige Flamm

    This looks amazing! Definitely making this with the leftover shrimp in our freezer!