Teriyaki Shrimp and Asparagus


You know how I love that teriyaki sauce, but it wasn’t until now that I tried it with shrimp and I’m hooked! This easy Teriyaki Shrimp and Asparagus is a simple yet perfectly flavorful dinner that is sure to please. The flavors all just blend so well and when served with brown or white rice it’s a perfectly hearty and satisfying meal. This would also be delicious with broccoli in place of the asparagus (you’ll just need a little more oil when sauteing), I’ll be trying that out next.

Teriyaki Shrimp and Asparagus

Teriyaki Shrimp and Asparagus

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. 5 years ago I never would have thought I’d be making 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 3 minute cook time for shrimp. You just can’t beat that. And when it’s covered generously in a sweet, salty and tangy sauce then sprinkled with those little crunchy flecks of sesame seeds and paired with perfectly tender crisp asparagus like so you know it’s going to be straight up delicious! This is how you do weeknight dinners!

Teriyaki Shrimp and Asparagus

Teriyaki Shrimp and Asparagus

Servings: 4


  • 6 Tbsp low-sodium soy sauce
  • 6 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, 5 Tbsp of the water, honey, brown sugar, ginger, garlic and rice vinegar. 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.

  2. 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.
  3. Recipe source: Cooking Classy, adapted from my other Teriyaki recipe


  • Paige Flamm: This looks amazing! Definitely making this with the leftover shrimp in our freezer!

    Paige August 1, 2017 at 8:17am Reply

  • 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. August 2, 2017 at 9:21am Reply

  • 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?

    Thanks! August 5, 2017 at 3:21pm Reply

    • Jaclyn: 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 :). August 5, 2017 at 11:54pm Reply

      • Maryse: Thanks!!!!

        I tried it and everyone loved it! So thanks again :) August 9, 2017 at 7:42pm Reply

        • Jaclyn: I’m so happy to hear it was enjoyed Maryse! August 10, 2017 at 10:46pm Reply

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