Teriyaki Shrimp and Asparagus Stir-Fry 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 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!
Asparagus and Teriyaki Shrimp Ingredients
- Low sodium soy sauce
- Brown sugar
- Fresh ginger
- Rice vinegar
- Sesame oil
- Canola oil
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.
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.
More Teriyaki Recipes You’ll Love:
- Teriyaki Chicken
- Teriyaki Salmon
- Teriyaki Chicken Lettuce Wraps
- Teriyaki Grilled Chicken and Veggie Rice Bowls
- Honey Teriyaki Salmon and Veggies in Foil
More Stir-Fry Recipes to Try:
- Chicken and Vegetable Stir-Fry
- Szechuan Chicken Stir-Fry
- Egg Roll Skillet Stir-Fry (AKA Ground Turkey and Cabbage Stir-Fry)
- Ginger Chicken Stir-Fry with Asparagus
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Teriyaki Shrimp and Asparagus Stir-Fry
- 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)
- In a small saucepan whisk together low-sodium soy sauce, 6 Tbsp of the water, honey, brown sugar, ginger, garlic, rice vinegar and sesame oil.
- 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.
- Heat 1 Tbsp oil in a 12-inch non-stick skillet over medium-high heat.
- Add asparagus and saute until tender, about 4 - 5 minutes. Transfer to a plate.
- 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.
- 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.
- 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