Teriyaki Shrimp and Asparagus Stir-Fry

Published July 31, 2017. Updated January 1, 2020

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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 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

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Teriyaki Shrimp and Asparagus
5 from 8 votes

Teriyaki Shrimp and Asparagus Stir-Fry

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
Prep10 minutes
Cook15 minutes
Ready in: 25 minutes



  • 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
Nutrition Facts
Teriyaki Shrimp and Asparagus Stir-Fry
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.
Nutrition values are estimates only. See full disclaimer here.


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  • Susan Oconnor

    I made this the other night and it is delicious will make it again but will double the sauce thank you for sharing

  • Mary P.

    This was great!! Comes together so quickly and so flavorful. I doubled it but screwed up because I don’t think I added enough ginger. Ginger scares me a bit because not everyone is a fan and I don’t want to be too heavy on it. I did throw in an orange pepper and the colors were beautiful. Thank you for sharing this…

  • Neatha

    My husband loved it. I used about a 2” piece of ginger and extra garlic, served over rice. Very easy and quick to make.

  • Laura McCarthy

    This was just delicious. So easy but honestly amazing to eat. I adore cooking classy. Her recipes are amazing.

  • Lori Grose

    I rarely comment on recipes, but I have to say, this was a great recipe! I had precooked shrimp as well as a cooked chicken breast I wanted to use. I made the sauce as directed. Then i quickly sautéed the asparagus for just a minute or two. Then I added 1 diced cooked chicken breast for 1 minute, then precooked shrimp for 1 minute. Finally, I added the sauce and tossed it all around for a minute. I tossed I some sesame seeds, and served it over rice. It was awesome!😊

  • Amy Pletcher

    The shrimp and asparagus stir-fry with teriyaki sauce looks delicious!! Read your tip about using frozen-thawed or raw but they look like they still have their skins and of course tails on. Matter a fact, all your shrimp dishes look like that. Do they?

    • Jaclyn

      Jaclyn Bell

      No I like to remove the shell but some people prefer to leave it. I don’t like the texture, if fried it may be ok and some people say if you leave them on while cooking they add flavor then remove them after but it would depend on the dish because here you wouldn’t want to remove the flavor of the sauce.