This Shrimp Teriyaki delivers glossy, sweet-salty glaze over juicy shrimp in just 20 minutes. Homemade teriyaki sauce is far superior to bottled, with balanced umami depth. It’s a restaurant-worthy weeknight treat that’s surprisingly simple to make.
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Why You’ll Love This Shrimp Teriyaki
- Quick & easy: Ready in 20 minutes with minimal cleanup.
- Homemade sauce: Perfectly balanced sweet, salty, and savory glaze.
- Versatile base: Great over rice, noodles, or in lettuce wraps.
- Restaurant quality: Impressive caramelized shrimp with glossy finish.
Ingredients & Tools
- 450 g large raw shrimp, peeled and deveined
- 3 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp mirin
- 2 tbsp sake (or dry white wine)
- 1 ½ tbsp brown sugar
- 1 tbsp honey
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp vegetable oil
- 1 tsp cornstarch
- 1 tbsp water
- 1 tbsp toasted sesame seeds
- 2 spring onions, thinly sliced
Tools: A large skillet or frying pan, a small whisk or fork, and a microplane or fine grater for the ginger.
Notes: Don’t skip the mirin and sake—they’re not just for show. Mirin adds a subtle sweetness and sheen, while sake gives the sauce a more rounded, complex flavor that cuts through the sweetness. Using fresh ginger and garlic, rather than powdered, makes a world of difference in the aroma and overall freshness of the dish.
Nutrition (per serving)
| Calories: | 285 kcal |
| Protein: | 25 g |
| Fat: | 8 g |
| Carbs: | 25 g |
| Fiber: | 1 g |
Serves: 3 | Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes
Before You Start: Tips & Ingredient Notes
- Get the right shrimp. I highly recommend using large (21/25 count) raw shrimp that are peeled and deveined. The key is to pat them very dry with paper towels before cooking—this is the secret to getting a beautiful sear instead of them steaming in their own moisture.
- Understand your soy sauce. Regular soy sauce will give you the classic, saltier teriyaki flavor. If you prefer a slightly milder, sweeter, and gluten-free option, tamari is a fantastic substitute. It’s a little richer and less harsh, in my opinion.
- Don’t have mirin or sake? No panic! For the mirin, you can use a half-and-half mix of dry white wine and a tiny pinch of sugar. For the sake, a dry sherry or even just more dry white wine will work in a pinch. The flavor profile will shift slightly, but it will still be delicious.
- The cornstarch slurry is non-negotiable. This is what transforms your liquid sauce into that iconic, glossy, sticky glaze that coats the shrimp perfectly. Make sure to mix the cornstarch with cold water until it’s completely smooth before adding it to the pan.
How to Make Shrimp Teriyaki
Step 1: Start by prepping your shrimp. If they aren’t already, peel and devein them, leaving the tails on or off based on your preference. Then, take a few paper towels and pat the shrimp thoroughly dry. This is the most crucial step for a good sear—wet shrimp will steam and turn rubbery. You’ll notice a big difference in texture if you take this extra minute.
Step 2: In a small bowl, whisk together the soy sauce, mirin, sake, brown sugar, honey, minced garlic, and grated ginger. Whisk it until the sugar and honey have mostly dissolved. This is your flavor powerhouse—taste a tiny drop and you’ll get that perfect balance of salty, sweet, and umami. Set this sauce aside for now.
Step 3: Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering hot, add the shrimp in a single layer. Don’t crowd the pan—cook in two batches if needed. Let them sear for about 1-2 minutes per side, until they turn pink and opaque and develop a light golden crust. You’re not cooking them through entirely here, just getting that beautiful color. Remove the shrimp from the pan and set them on a plate.
Step 4: Reduce the heat to medium and carefully pour your pre-mixed teriyaki sauce into the same skillet. It will sizzle and bubble up—this is good! Let it simmer for about a minute, scraping up any browned bits from the bottom of the pan with a wooden spoon. Those bits are packed with flavor.
Step 5: In a tiny separate bowl, make your cornstarch slurry by mixing the cornstarch with one tablespoon of cold water until it’s completely smooth and lump-free. While the sauce is simmering, slowly drizzle in the slurry, whisking constantly. You’ll see the sauce begin to thicken almost immediately into a lovely, glossy glaze.
Step 6: Return the cooked shrimp to the skillet, tossing them gently to coat every single one in that gorgeous glaze. Let them heat through for just 30-60 seconds—any longer and you risk overcooking the shrimp. The sauce should be thick enough to cling to the shrimp without pooling at the bottom of the pan.
Step 7: Turn off the heat and immediately transfer your Shrimp Teriyaki to a serving dish. Generously sprinkle with the toasted sesame seeds and sliced spring onions for a fresh, colorful finish and a bit of crunch. Serve it hot right away over a bed of fluffy steamed rice.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 2 days.
- Freezer: Not recommended; shrimp become rubbery when thawed.
- Reviving: Reheat gently in a skillet with a splash of water to loosen glaze.
Serving Suggestions
Complementary Dishes
- Steamed Japanese Short-Grain Rice — The classic, non-negotiable base. Its sticky texture is perfect for soaking up every last drop of the delicious teriyaki glaze.
- A Simple Cucumber Sunomono Salad — The light, vinegary tang and cool crunch of cucumber provide a refreshing contrast to the rich, sweet shrimp.
- Steamed Broccoli or Edamame — An easy, healthy side that adds a pop of green and makes the meal feel more complete without much extra effort.
Drinks
- Iced Green Tea — Its clean, slightly bitter notes cut through the sweetness of the teriyaki sauce beautifully and cleanse the palate between bites.
- A Crisp Lager or Pilsner — The carbonation and mild hop bitterness are a fantastic pairing for the savory-sweet shrimp, making for a very refreshing combination.
- Junmai Ginjo Sake (chilled) — For a truly authentic experience, the fruity and floral notes of a good sake elevate the dish and complement its umami depth.
Something Sweet
- Matcha Ice Cream — The earthy, slightly bitter flavor of matcha is the perfect sophisticated ending, balancing the meal’s sweetness.
- Mochi Ice Cream — These chewy, sweet treats are fun, light, and come in various flavors like red bean or mango for a delightful finish.
- Fresh Orange Slices — Sometimes simple is best. The bright, citrusy burst is surprisingly effective at resetting your palate after a rich meal.
Top Mistakes to Avoid
- Mistake: Not patting the shrimp dry. This is the number one reason for steamed, rubbery shrimp instead of beautifully seared ones. That surface moisture creates steam, preventing a good crust from forming. A quick pat-down makes all the difference.
- Mistake: Overcooking the shrimp. Shrimp cook incredibly fast and become tough and chewy when overdone. They only need 1-2 minutes per side to turn pink and opaque. Remember, you’ll be heating them again in the sauce, so it’s better to slightly undercook them during the initial sear.
- Mistake: Adding the cornstarch directly to the hot sauce. This will instantly create lumps that you can’t get rid of. Always mix your cornstarch with a cold liquid (like water) first to create a smooth slurry before incorporating it.
- Mistake: Using pre-cooked shrimp. They will become incredibly tough and rubbery when simmered in the sauce. Always, always start with raw shrimp for the best texture and ability to absorb the teriyaki flavor.
Expert Tips
- Tip: Marinate the shrimp for 15 minutes. For even more flavor penetration, toss the raw, dry shrimp in just one tablespoon of the teriyaki sauce and let it sit for 15 minutes in the fridge before cooking. Just be sure to pat off excess marinade before searing.
- Tip: Double the sauce recipe. If you’re a sauce lover (and who isn’t?), simply double the sauce ingredients. You’ll have plenty of extra glaze to drench your rice and veggies, making the dish even more indulgent.
- Tip: Add a splash of rice vinegar. For a slightly more complex, restaurant-style sauce, add half a teaspoon of rice vinegar to the sauce mixture. The subtle acidity brightens everything up and balances the sweetness perfectly.
- Tip: Use a non-stick or well-seasoned cast iron skillet. This ensures your shrimp won’t stick during the initial sear and that you can easily deglaze all the flavorful browned bits when you add the sauce.
FAQs
Can I make this Shrimp Teriyaki ahead of time?
You can prep the components ahead, but I don’t recommend cooking the shrimp fully in advance. The sauce can be made 2-3 days ahead and stored in the fridge. You can also peel and devein the shrimp a day ahead. For the best texture, cook the shrimp and combine with the sauce right before serving. Reheating cooked shrimp often makes them rubbery.
How do I store and reheat leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, gently warm them in a skillet over low heat with a tiny splash of water to loosen the glaze. Avoid the microwave if possible, as it will aggressively overcook the shrimp. The texture is best fresh, but gentle stovetop reheating is your next best option.
Is there a substitute for mirin?
Absolutely! If you don’t have mirin, you can use a combination of 1 ½ tablespoons of dry white wine mixed with ½ teaspoon of sugar. This will mimic mirin’s sweetening and tenderizing properties fairly well. Another quick fix is to use a sweet sherry, though the flavor will be a bit different.
Can I use frozen shrimp?
Yes, frozen shrimp work perfectly well. The key is to thaw them properly. The best method is to place them in a sealed bag and submerge them in cold water for about 15-20 minutes. Never thaw them at room temperature or in hot water, as this can negatively affect the texture. And remember—pat them very dry after thawing!
My sauce didn’t thicken. What went wrong?
This usually happens for one of two reasons. First, your cornstarch slurry might have been old or not mixed thoroughly with cold water. Second, the sauce might not have been at a strong enough simmer when you added the slurry; it needs that heat to activate the thickening power. If this happens, just mix another half teaspoon of cornstarch with cold water and add it to the simmering sauce.
Shrimp Teriyaki
Make the best Shrimp Teriyaki in just 20 minutes with this easy recipe. Juicy shrimp in a glossy homemade teriyaki sauce. Get the simple steps now!
Ingredients
For the Shrimp Teriyaki
-
450 g large raw shrimp (peeled and deveined)
-
3 tbsp soy sauce (or tamari for gluten-free)
-
2 tbsp mirin
-
2 tbsp sake (or dry white wine)
-
1 ½ tbsp brown sugar
-
1 tbsp honey
-
2 cloves garlic (minced)
-
1 tsp fresh ginger (grated)
-
1 tbsp vegetable oil
-
1 tsp cornstarch
-
1 tbsp water
-
1 tbsp toasted sesame seeds
-
2 spring onions (thinly sliced)
Instructions
-
Start by prepping your shrimp. If they aren’t already, peel and devein them, leaving the tails on or off based on your preference. Then, take a few paper towels and pat the shrimp thoroughly dry. This is the most crucial step for a good sear—wet shrimp will steam and turn rubbery. You’ll notice a big difference in texture if you take this extra minute.01
-
In a small bowl, whisk together the soy sauce, mirin, sake, brown sugar, honey, minced garlic, and grated ginger. Whisk it until the sugar and honey have mostly dissolved. This is your flavor powerhouse—taste a tiny drop and you’ll get that perfect balance of salty, sweet, and umami. Set this sauce aside for now.02
-
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering hot, add the shrimp in a single layer. Don’t crowd the pan—cook in two batches if needed. Let them sear for about 1-2 minutes per side, until they turn pink and opaque and develop a light golden crust. You’re not cooking them through entirely here, just getting that beautiful color. Remove the shrimp from the pan and set them on a plate.03
-
Reduce the heat to medium and carefully pour your pre-mixed teriyaki sauce into the same skillet. It will sizzle and bubble up—this is good! Let it simmer for about a minute, scraping up any browned bits from the bottom of the pan with a wooden spoon. Those bits are packed with flavor.04
-
In a tiny separate bowl, make your cornstarch slurry by mixing the cornstarch with one tablespoon of cold water until it's completely smooth and lump-free. While the sauce is simmering, slowly drizzle in the slurry, whisking constantly. You’ll see the sauce begin to thicken almost immediately into a lovely, glossy glaze.05
-
Return the cooked shrimp to the skillet, tossing them gently to coat every single one in that gorgeous glaze. Let them heat through for just 30-60 seconds—any longer and you risk overcooking the shrimp. The sauce should be thick enough to cling to the shrimp without pooling at the bottom of the pan.06
-
Turn off the heat and immediately transfer your Shrimp Teriyaki to a serving dish. Generously sprinkle with the toasted sesame seeds and sliced spring onions for a fresh, colorful finish and a bit of crunch. Serve it hot right away over a bed of fluffy steamed rice.07
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