Teriyaki Shrimp Broccoli Stir Fry
This Teriyaki Shrimp Broccoli Stir Fry comes together in under 30 minutes with juicy shrimp, crisp-tender broccoli, and a glossy homemade teriyaki sauce that beats takeout every time.
The Weeknight Stir Fry That Tastes Like Your Favorite Takeout
If you have ever stared into the fridge at 6pm wondering how to get a satisfying, restaurant-quality dinner on the table fast, this Teriyaki Shrimp Broccoli Stir Fry is your answer. We are talking juicy, perfectly seared shrimp tossed with crisp broccoli in a glossy, sweet-and-savory homemade teriyaki sauce, all in under 30 minutes. It is the kind of easy shrimp teriyaki that quietly becomes part of your weekly rotation.
The best part? The sauce is made entirely from pantry staples you likely already have on hand. No mystery ingredients, no packets, no hour-long prep. Just a genuinely great shrimp stir fry teriyaki that the whole family will ask for again.
Why This Recipe Works So Well
The secret to a great healthy teriyaki shrimp stir fry comes down to three things: high heat, dry shrimp, and a sauce with real balance.
High heat is what gives stir fry its signature slightly charred, smoky quality. A hot wok or skillet means the shrimp sear instead of steam, and the broccoli stays vibrantly green and crisp-tender rather than going soft and dull.
Patting your shrimp dry before they hit the pan is a small step that makes a huge difference. Moisture is the enemy of a good sear. Dry shrimp = golden edges. Wet shrimp = a grey, rubbery disappointment.
And the sauce itself? It is a simple blend of soy sauce, honey, rice vinegar, and sesame oil, brightened with fresh ginger and garlic, then thickened just slightly with a cornstarch slurry. The result is a sauce that clings beautifully to every floret and every shrimp without being heavy or overly sweet.
Chef's Tip: Do not overcrowd the pan. If your skillet is on the smaller side, cook the shrimp in two batches. Crowding drops the pan temperature and leads to steaming instead of searing.
A Note on Tools and Ingredients
For a shrimp stir-fry meal like this one, the pan you use genuinely matters. A carbon steel wok or a large, heavy skillet that can handle high heat without warping will give you far better results than a standard nonstick pan. Using quality low-sodium soy sauce also lets you control the salt level while keeping that deep, savory backbone the sauce needs.
Can You Make This a Chicken and Shrimp Teriyaki?
Yes, and it is a popular variation for good reason. If you want to go the teriyaki chicken and shrimp route, simply add thinly sliced chicken thighs or breast to the pan first, cook them through completely, and set them aside with the cooked shrimp before building the rest of the dish. Both proteins finish together at the end when you toss everything in that glossy sauce.
Chicken and shrimp teriyaki is heartier and makes the dish feel a little more substantial, which is great if you are feeding bigger appetites or want generous leftovers for meal prep.
Tips for the Best Shrimp Stir Fry Teriyaki
A few things that will take this from good to genuinely great:
- Use fresh or properly thawed shrimp. If using frozen, thaw them overnight in the fridge or under cold running water. Never cook shrimp straight from frozen in a stir fry.
- Cut your broccoli uniformly. Consistent-sized florets cook at the same rate so you don't end up with some overcooked and some raw.
- Have everything prepped before you turn on the heat. Stir frying moves fast. Once that pan is hot, there is no time to be grating ginger.
- Taste your sauce before it hits the pan. Every soy sauce brand is a little different. Adjust the honey or vinegar to suit your preference.
Chef's Tip: For extra depth, add a small squeeze of fresh orange juice to the teriyaki sauce. It adds a subtle brightness that makes the whole dish pop without tasting citrusy.
Ready to make it? Here is the full step-by-step recipe:
Teriyaki Shrimp Broccoli Stir Fry
This Teriyaki Shrimp Broccoli Stir Fry comes together in under 30 minutes with juicy shrimp, crisp-tender broccoli, and a glossy homemade teriyaki sauce that beats takeout every time.
Ingredients
- 1 1/2 lbs large shrimp, peeled and deveined, thawed if frozen, tails on or off
- 4 cups broccoli florets, cut into bite-sized pieces
- 3/8 cup low-sodium soy sauce
- 3 tbsp honey
- 2 tbsp rice vinegar
- 1 tbsp sesame oil, toasted
- 1 1/2 tbsp cornstarch
- 2 tbsp water, for cornstarch slurry
- 1 tbsp fresh ginger, finely grated
- 3 garlic cloves, minced
- 2 tbsp vegetable oil, divided
- 1 tbsp sesame seeds, for garnish
- 3 green onions, thinly sliced, for garnish
- 3 cups cooked white or brown rice, for serving
Instruction
In a small bowl, whisk together the soy sauce, honey, rice vinegar, and sesame oil to make the teriyaki sauce. In a separate small bowl, mix the cornstarch and water until smooth to form a slurry. Set both aside.
Pat the shrimp dry with paper towels. Dry shrimp sear better and won't steam in the pan.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add the shrimp in a single layer and cook for 1 to 2 minutes per side, just until pink and opaque. Transfer to a clean plate and set aside.
Add the remaining 1 tablespoon of oil to the same pan. Add the broccoli florets and stir-fry for 3 to 4 minutes, tossing frequently, until bright green and just tender with a little bite remaining.
Push the broccoli to the sides of the pan and add the garlic and ginger to the center. Cook for 30 seconds, stirring constantly, until fragrant.
Pour the teriyaki sauce over everything and stir to coat. Bring to a simmer, then stir in the cornstarch slurry. Cook for 1 to 2 minutes, stirring, until the sauce thickens and turns glossy.
Return the shrimp to the pan and toss everything together. Cook for another 30 seconds just to warm the shrimp through and coat them in sauce.
Remove from heat. Serve immediately over steamed rice and garnish with sesame seeds and sliced green onions.
Equipment
- Large wok or 12-inch skillet
- Small mixing bowls
- Whisk
- Tongs or wooden spatula
- Paper towels
- Cutting board and knife
Notes
Serving, Storing, and Making It Your Own
This teriyaki shrimp and broccoli is wonderful served over steamed jasmine rice, but it is just as good on top of brown rice for a more wholesome bowl, or tossed with noodles if you want to change things up entirely. A sprinkle of sesame seeds and thinly sliced green onions finishes the dish with a little crunch and freshness.
Variations Worth Trying
- Swap the broccoli for snap peas, bell peppers, or baby bok choy
- Make it spicy by adding a teaspoon of sriracha or red pepper flakes to the sauce
- Go low-carb and serve over cauliflower rice instead
- Add pineapple chunks for a sweet, tropical spin on teriyaki shrimp and broccoli
Storage
Leftovers store well in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a tiny splash of water to revive the sauce. The microwave works in a pinch but can make the shrimp rubbery, so stovetop reheating is the move whenever you have a few extra minutes.
This is one of those recipes that proves weeknight cooking does not have to be boring or complicated. One pan, simple ingredients, and about 25 minutes stand between you and a shrimp stir fry meal that genuinely rivals your favorite restaurant order.
