Teriyaki Shrimp Recipes Sweet and Savory

I cook a lot of shrimp, and teriyaki is a go-to when I want something quick, balanced, and crowd-pleasing. These ten recipes show how the same soy-sweet-ginger backbone can become sticky skewers, a bright citrus bowl, spicy tacos, comforting coconut rice, a sheet-pan weeknight, and more.

Each keeps shrimp tender and finishes with a glossy glaze—pick a direction and I’ll walk you through the techniques that make it work.

Sticky Honey Teriyaki Shrimp Skewers

These sticky honey teriyaki shrimp skewers are a quick, crowd-pleasing dish that combines sweet honey, savory soy, and a touch of ginger and garlic for bright, caramelized flavor; they cook fast on a grill or in a hot skillet and are perfect as an appetizer or served over rice.

• 1 lb large shrimp, peeled and deveined
• 1/3 cup soy sauce (low-sodium preferred)
• 1/4 cup honey
• 2 tbsp mirin or rice vinegar
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp brown sugar
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tbsp vegetable oil (for grilling/pan)
• Sesame seeds and chopped scallions for garnish
• Wooden or metal skewers

Whisk soy sauce, honey, mirin, sesame oil, garlic, ginger, and brown sugar in a bowl, reserve 3 tablespoons of the marinade, add shrimp and marinate 10–20 minutes while soaking wooden skewers if using, thread shrimp onto skewers and heat a grill or skillet over medium-high heat with oil, cook skewers 2–3 minutes per side until opaque and slightly charred then remove shrimp and pour reserved marinade into the pan, stir cornstarch with water to make a slurry and add to the pan, simmer until glossy and thickened, toss the cooked skewers in the glaze to coat and garnish with sesame seeds and scallions.

Use fresh, large shrimp for best texture, don’t over-marinate (acidic marinades can toughen shrimp), keep an eye while cooking since shrimp cook quickly, and if using wooden skewers soak them at least 30 minutes to prevent burning. Also consider serving these skewers alongside a seafood boil for a varied and festive spread.

Classic Soy-Garlic Teriyaki Shrimp Stir-Fry

This Classic Soy-Garlic Teriyaki Shrimp Stir-Fry is a fast, savory weeknight meal that pairs juicy shrimp with crisp vegetables in a glossy soy-garlic teriyaki sauce; it’s ready in about 20 minutes and works great over rice or noodles for a complete dinner.

• 1 lb large shrimp, peeled and deveined
• 3 tbsp soy sauce (low-sodium)
• 2 tbsp mirin or rice vinegar
• 1 tbsp honey or brown sugar
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 tbsp cornstarch
• 2 tbsp water
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 small carrot, thinly sliced
• 2 scallions, sliced
• 2 tbsp vegetable oil (for stir-frying)
• Sesame seeds for garnish

Whisk soy, mirin, honey, sesame oil, garlic, and ginger in a bowl and set aside.

Toss shrimp with a pinch of salt and pepper and heat 1 tbsp oil in a large skillet or wok over high heat then sear shrimp 1–2 minutes per side until just opaque and transfer to a plate.

Add the remaining oil, stir-fry broccoli, carrot, and bell pepper 3–4 minutes until crisp-tender.

Return shrimp to the pan, stir the cornstarch into the reserved sauce and pour in, cook 1–2 minutes until sauce is glossy and thick and everything is well coated.

Finish with scallions and sesame seeds and serve immediately.

Tip: Cook shrimp quickly over high heat to avoid rubberiness, have all ingredients prepped and sauce mixed before you start because stir-frying moves fast.

Savor the Sea offers many other delicious seafood recipes, including dishes that highlight irresistible seafood flavors.

Citrus-Ginger Teriyaki Shrimp Bowl

Bright, bright, and a little tangy, this Citrus-Ginger Teriyaki Shrimp Bowl combines juicy shrimp glazed in a citrus-forward teriyaki with warm rice, crisp veggies, and fresh herbs for a vibrant weeknight bowl that’s ready in about 20 minutes.

• 1 lb large shrimp, peeled and deveined
• 3 tbsp soy sauce (low-sodium)
• 2 tbsp orange juice (fresh)
• 1 tbsp lemon juice
• 1 tbsp mirin or rice vinegar
• 1 tbsp honey or maple syrup
• 1 tsp grated ginger
• 1 clove garlic, minced
• 1 tsp sesame oil
• 1 tbsp cornstarch
• 2 tbsp water
• 2 cups cooked jasmine or brown rice
• 1 cup edamame (shelled, cooked)
• 1 cup shredded cabbage or mixed greens
• 1 small cucumber, thinly sliced
• 2 scallions, sliced
• 1 tbsp sesame seeds
• 1 tbsp vegetable oil (for cooking)

Whisk soy, orange juice, lemon juice, mirin, honey, ginger, garlic, and sesame oil in a bowl and set aside.

Toss shrimp with a pinch of salt and pepper and heat oil in a large skillet over medium-high heat then cook shrimp 1–2 minutes per side until just opaque and transfer to a plate.

Briefly sauté edamame and cabbage in the same pan until warmed and slightly tender, stir the cornstarch into the reserved sauce and pour into the skillet, simmer until glossy and thick, return shrimp to toss and coat, serve over rice topped with cucumber, scallions, and sesame seeds.

Tip: Use freshly squeezed citrus for the brightest flavor, pre-cook the rice and veggies so assembly is fast, and avoid overcooking shrimp — they become rubbery if left in the hot pan too long.

This recipe pairs especially well with delicious seafood prepared using simple, fresh ingredients.

Spicy Sriracha Teriyaki Shrimp Tacos

Bright, spicy, and perfectly handheld, these Spicy Sriracha Teriyaki Shrimp Tacos combine quick-cooked shrimp tossed in a bold sriracha-teriyaki glaze with crisp slaw, creamy avocado, and lime for a weeknight taco that comes together in about 20 minutes and serves 3–4.

• 1 lb large shrimp, peeled and deveined
• 3 tbsp soy sauce (low-sodium)
• 2 tbsp honey or maple syrup
• 1–2 tbsp sriracha (to taste)
• 1 tbsp rice vinegar or lime juice
• 1 tsp grated ginger
• 1 clove garlic, minced
• 1 tsp sesame oil
• 1 tbsp cornstarch
• 2 tbsp water
• 8 small corn or flour tortillas
• 2 cups shredded cabbage or coleslaw mix
• 1 avocado, sliced
• 2 scallions, thinly sliced
• 1 lime, cut into wedges
• 1 tbsp vegetable oil (for cooking)
• Sesame seeds and chopped cilantro for garnish (optional)

Whisk soy sauce, honey, sriracha, rice vinegar, ginger, garlic, and sesame oil in a bowl and set aside; toss shrimp with a pinch of salt and pepper and heat oil in a large skillet over medium-high heat, cook shrimp 1–2 minutes per side until just opaque and transfer to a plate; in the same skillet stir cornstarch into the reserved sauce with water and simmer until glossy, return shrimp and toss to coat, warm tortillas, assemble tacos with cabbage, glazed shrimp, avocado, scallions, sesame seeds, cilantro, and a squeeze of lime.

Tip: Adjust sriracha to your heat tolerance, pre-shred cabbage and pre-cook rice or sides if serving with extras, and avoid overcooking shrimp — they cook quickly and become rubbery if left in the pan too long.

This recipe pairs especially well with other seafood dishes like Salmon and Shrimp Recipes, offering complementary flavors and easy cross-prep ideas.

Pineapple Teriyaki Shrimp With Coconut Rice

Bright, tropical, and comfortingly savory, this Pineapple Teriyaki Shrimp with Coconut Rice pairs juicy shrimp glazed in a sweet-tangy pineapple-teriyaki sauce with fragrant coconut-infused rice for a weeknight meal that feels like a mini vacation; it serves 3–4 and comes together in about 30–35 minutes using canned pineapple (juice helps the sauce), quick-cooking shrimp, and jasmine rice simmered with coconut milk for richness.

• 1 lb large shrimp, peeled and deveined
• 1 cup jasmine rice
• 1 cup canned coconut milk (plus 1 cup water)
• 1 cup fresh or canned pineapple chunks
• 3 tbsp soy sauce (low-sodium)
• 2 tbsp brown sugar or honey
• 1 tbsp rice vinegar or lime juice
• 1 tsp grated ginger
• 1 clove garlic, minced
• 1 tsp sesame oil
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tbsp vegetable oil (for cooking)
• 2 scallions, thinly sliced
• Lime wedges and cilantro for serving (optional)
• Toasted sesame seeds for garnish (optional)

Rinse rice until water runs clear, combine with coconut milk and water in a saucepan, bring to a simmer, cover and cook on low for 15 minutes then remove from heat and let rest covered 10 minutes while you make the shrimp; whisk soy sauce, brown sugar, rice vinegar, ginger, garlic, sesame oil and pineapple juice (from the can or blender of chunks).

Heat oil in a large skillet over medium-high, cook shrimp 1–2 minutes per side until just opaque then remove.

Add pineapple chunks to the skillet and pour in the sauce, stir cornstarch into 2 tbsp water and add to skillet, simmer until glossy and slightly thickened.

Return shrimp and toss to coat, serve over coconut rice and garnish with scallions, sesame seeds, cilantro and lime wedges.

Tip: Use room-temperature shrimp and don’t overcook them—pull shrimp as soon as they turn pink and opaque since they’ll finish cooking quickly in the sauce; if sauce thickens too much, thin with a splash of pineapple juice or water.

Delicious fish recipes like this one are a great way to enjoy healthy fish as part of a balanced diet.

Sesame-Glazed Teriyaki Shrimp Noodles

Sesame-Glazed Teriyaki Shrimp Noodles are a quick, satisfying weeknight meal that combines tender shrimp and chewy noodles tossed in a glossy sesame-teriyaki sauce with crisp vegetables and scallions for brightness; ready in about 20–25 minutes, it uses pantry staples (soy sauce, sesame oil, honey), any long noodles (udon, lo mein, or spaghetti), and a splash of rice vinegar or lime for balance.

• 1 lb large shrimp, peeled and deveined
• 8 oz noodles (udon, lo mein, or spaghetti)
• 3 tbsp soy sauce (low-sodium)
• 2 tbsp honey or brown sugar
• 1 tbsp sesame oil
• 1 tbsp rice vinegar or lime juice
• 1 tsp grated ginger
• 1 clove garlic, minced
• 1 tbsp vegetable oil (for cooking)
• 1 tbsp toasted sesame seeds
• 2 scallions, thinly sliced
• 1 cup shredded cabbage or bean sprouts
• 1 small carrot, julienned
• 1 tsp cornstarch mixed with 2 tbsp water (optional, for thickening)
• Red pepper flakes or sriracha to taste (optional)

Cook noodles according to package, drain and toss with a little sesame oil to prevent sticking; whisk soy sauce, honey, sesame oil, rice vinegar, ginger and garlic and set aside.

Heat vegetable oil in a large skillet or wok over medium-high, cook shrimp 1–2 minutes per side until just opaque then remove, add carrot and cabbage and stir-fry 1–2 minutes until crisp-tender, pour sauce into pan and add cornstarch slurry if using, simmer until glossy, return shrimp and noodles to pan and toss to coat, sprinkle sesame seeds and scallions and serve immediately.

Tip: Use room-temperature shrimp and don’t overcook—pull them as soon as they turn pink; reserve a little hot pasta water to loosen the sauce if it becomes too thick.

Sheet-Pan Teriyaki Shrimp and Veggies

Sheet-Pan Teriyaki Shrimp and Veggies is an easy, hands-off dinner that roasts shrimp and seasonal vegetables on one tray for minimal cleanup and maximum flavor — a simple homemade teriyaki glaze coats everything so the shrimp stay tender and the vegetables caramelize; ready in about 20–25 minutes, it’s perfect for busy weeknights and scales up for guests.

• 1 lb large shrimp, peeled and deveined
• 2–3 cups mixed vegetables (broccoli florets, bell peppers, snap peas, carrots, or zucchini), cut into bite-sized pieces
• 3 tbsp soy sauce (low-sodium)
• 2 tbsp honey or brown sugar
• 1 tbsp mirin or rice vinegar
• 1 tsp sesame oil
• 1 tsp grated ginger
• 1 clove garlic, minced
• 1 tbsp cornstarch mixed with 1 tbsp water (optional)
• 1–2 tbsp vegetable oil
• Salt and black pepper to taste
• 1 tbsp toasted sesame seeds
• 2 scallions, thinly sliced
• Lemon or lime wedges for serving (optional)

Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with foil or parchment for easy cleanup; whisk together soy sauce, honey, mirin (or rice vinegar), sesame oil, ginger, and garlic (stir in cornstarch slurry if you want a thicker glaze) and toss the vegetables with oil, salt and pepper, spread them in a single layer and roast for 10 minutes, toss, then push veggies to the sides, add the shrimp in a single layer, brush everything with most of the teriyaki sauce and return to the oven for 6–8 minutes until shrimp are opaque and vegetables are tender-crisp, then broil 1–2 minutes if you want extra char, remove, toss with remaining sauce, sprinkle sesame seeds and scallions and serve with citrus wedges.

Tip: Use uniform vegetable cuts for even roasting, don’t overcrowd the pan (use two sheets if needed), and add the shrimp later so they cook quickly without becoming rubbery.

Teriyaki Shrimp Lettuce Wraps With Pickled Veg

Bright, fresh, and quick, these Teriyaki Shrimp Lettuce Wraps with Pickled Veg combine tender, sweet-savory shrimp with crisp butter or Bibb lettuce cups and tangy quick-pickled vegetables for a vibrant, low-carb meal; assemble the shrimp hot and slightly glazed, pile on pickled carrots and cucumbers, add crunchy herbs and toasted sesame for texture, and serve with extra teriyaki for dipping.

• 1 lb large shrimp, peeled and deveined
• 3 tbsp soy sauce (low-sodium)
• 2 tbsp honey or brown sugar
• 1 tbsp rice vinegar (plus extra for pickling)
• 1 tsp sesame oil
• 1 tsp grated ginger
• 1 clove garlic, minced
• 1 tbsp cornstarch mixed with 1 tbsp water (optional)
• 1 cup julienned carrots
• 1 cup thinly sliced cucumber
• 2 tbsp rice vinegar (for quick-pickle)
• 1 tsp sugar and 1/2 tsp salt (for quick-pickle)
• 8–12 large butter or Bibb lettuce leaves, washed and dried
• 2 tbsp vegetable oil
• 1–2 tbsp toasted sesame seeds
• 2 scallions, thinly sliced
• Small handful cilantro or mint leaves (optional)

Whisk soy sauce, honey, 1 tbsp rice vinegar, sesame oil, ginger and garlic (stir in cornstarch slurry if you want a thicker glaze) and toss shrimp to coat; heat oil in a large skillet over medium-high heat, sear shrimp 1–2 minutes per side until just opaque and glaze thickens, remove shrimp and keep warm.

Meanwhile toss carrots and cucumber with 2 tbsp rice vinegar, sugar and salt and let sit at least 10 minutes to quick-pickle; fill each lettuce leaf with a few pickled vegetables, 3–4 glazed shrimp, sprinkle scallions, herbs and sesame seeds, and serve with extra teriyaki sauce for dipping.

Tip: Use room-temperature shrimp and high heat for a quick sear so they stay tender, drain pickles well if you prefer less liquid in the wraps, and assemble just before serving to keep lettuce crisp.

Miso-Infused Teriyaki Shrimp Over Quinoa

Bright, savory Miso-Infused Teriyaki Shrimp Over Quinoa takes the familiar sweet-salty teriyaki profile and deepens it with earthy white miso, pairing glossy, umami-rich shrimp with fluffy quinoa and quick-pickled scallions or steamed greens for a nourishing weeknight bowl that’s ready in about 25 minutes.

• 1 lb large shrimp, peeled and deveined
• 3 tbsp soy sauce (low-sodium)
• 1 tbsp white miso paste
• 2 tbsp honey or brown sugar
• 1 tbsp mirin or rice vinegar
• 1 tsp sesame oil
• 1 clove garlic, minced
• 1 tsp grated ginger
• 1 tbsp cornstarch mixed with 1 tbsp water (optional, for thicker glaze)
• 1 cup quinoa (rinsed)
• 2 cups low-sodium chicken or vegetable broth (or water)
• 2 scallions, thinly sliced
• 1 cup baby spinach or steamed bok choy (optional)
• 1 tbsp vegetable oil
• 1–2 tsp toasted sesame seeds
• Lime wedges for serving (optional)

Whisk soy sauce, miso, honey, mirin (or rice vinegar), sesame oil, garlic and ginger until smooth and stir in cornstarch slurry if using.

Bring quinoa and broth to a boil, reduce to simmer covered for 15 minutes until fluffy.

While quinoa cooks heat oil in a skillet over medium-high, add shrimp in a single layer and sear 1–2 minutes per side until just opaque.

Pour miso-teriyaki into pan and toss briefly until glaze thickens and coats shrimp, remove from heat and serve shrimp over quinoa with scallions, greens, sesame seeds and lime wedges.

Tip: Use room-temperature shrimp and high heat for a quick sear to keep them tender, dissolve miso fully to avoid lumps, and drain any excess liquid before plating so the quinoa stays fluffy.

Grilled Teriyaki Shrimp With Scallion Relish

Grilled Teriyaki Shrimp with Scallion Relish is a quick, bright summer dish where plump shrimp are brushed with a sticky homemade teriyaki glaze, charred for smokiness, and finished with a zesty scallion-citrus relish that cuts through the sweet-salty glaze—serve it as skewers, on rice, or atop a crisp salad for a fast, impressive meal.

• 1 lb large shrimp, peeled and deveined (tails on optional)
• 1/3 cup soy sauce (low-sodium)
• 2 tbsp mirin or rice vinegar
• 2 tbsp honey or brown sugar
• 1 tbsp sesame oil
• 1 clove garlic, grated
• 1 tsp fresh ginger, grated
• 1 tbsp vegetable oil (for grilling)
• 2 tbsp cornstarch mixed with 2 tbsp water (optional slurry)
• 4 scallions, thinly sliced (white and green separated)
• Zest and juice of 1 lime (or lemon)
• 1 small red chili, minced (optional)
• 1 tbsp rice vinegar (for relish)
• 1 tbsp toasted sesame seeds
• Bamboo skewers, soaked 30 minutes (if using)

Whisk soy, mirin, honey, sesame oil, garlic and ginger until smooth; reserve 3 tablespoons of the sauce for basting and mix the rest with cornstarch slurry if using, marinate shrimp 10–20 minutes in the reserved non-thickened sauce then thread onto skewers and oil the grill grates; grill over medium-high heat 1–2 minutes per side, basting with the thickened glaze in the final minute until caramelized and opaque.

Meanwhile toss scallion whites and greens, lime zest and juice, rice vinegar, chili and sesame seeds into a relish and spoon over finished shrimp, serve immediately with lime wedges and extra scallions.

Tip: Use high heat and very brief cooking to avoid overcooking shrimp, reserve some uncooked marinade to baste then quickly boil any leftover marinade if you plan to serve it as a sauce for food-safety.