Teriyaki Shrimp and Asparagus Stir-Fry
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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 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-fledged 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 on 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
- 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 the cornstarch with the remaining 1 Tbsp water, then add to the saucepan.
- Boil 1 minute while stirring.
- Saute asparagus in skillet until tender, transfer to a 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 Stir Fry Recipe
- Trim the ends of the asparagus before adding it to the large 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, avoid powdered ginger for the best flavor.
- Watch the shrimp carefully while they cook. You’ll know it’s ready to eat when it turns a bright pink color.
- Most stir fry recipes are served over white rice, but you can also serve this over cauliflower rice or noodles.
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
Follow Cooking Classy
Teriyaki Shrimp and Asparagus Stir-Fry
Ingredients
- 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)
Instructions
- 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.
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