Teriyaki Shrimp

This Teriyaki Shrimp Stir-Fry is easy to make and makes the perfect healthy weeknight meal. Made in under 30 minutes with tender and juicy shrimp cooked in an Asian-inspired sauce with zucchini noodles. Gluten-free, grain-free, low carb, paleo and Whole30 compliant. 

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Updated August 2020

Looking for a healthy and easy weeknight meal? This Shrimp Teriyaki Stir-Fry comes together in less than 30 minutes total time and is way faster and better than getting takeout! Made with better for you ingredients that are gluten-free, grain-free, paleo, low carb, keto and includes a Whole30 option.

What I love about making my own stir-fries at home is that you can easily swap out the protein or add in vegetables you like or have in your kitchen. My family even says they don’t miss the restaurant version at all! Their favorite restaurant stylestir-fries include this Kung Pao Chicken Stir Fry, Teriyaki Chicken Stir Fry and Chicken and Broccoli Stir-Fry.

Ingredients you need

What goes in this easy teriyaki sauce

Making your own teriyaki sauce at home couldn’t be easier! Many teriyaki sauce recipes typically have you whisk together cornstarch, soy sauce and various granulated sugars.

By making your own paleo teriyaki sauce, you can control the sweetness and saltiness of the sauce. To make this easy teriyaki sauce recipe, you’ll need:

• Coconut aminos – we like to use this soy-free alternative to soy sauce however, you may sub with tamari or low sodium soy sauce if not paleo / Whole30
• Coconut sugar – a low glycemic paleo sweetener that mimics the taste of brown sugar and adds a nice sweetness to this healthy teriyaki sauce. If you wanted to make a keto teriyaki sauce, sub with granulated monk fruit sweetener or use apple juice for Whole30 teriyaki sauce
• Apple cider vinegar (may sub with rice wine vinegar if not paleo / Whole30)
• Toasted sesame oil – adds that signature nutty flavor
• Garlic and ginger – we like to use fresh garlic and grated ginger but ground garlic and ginger can be substituted in a pinch.
• Arrowroot starch – we like to use this grain-free starch in place of cornstarch to help thicken up the sauce but you can sub with xanthan gum for low carb / keto
• Fine sea salt, black pepper and red chili flakes – adjust according to taste

For the shrimp stir-fry

• Shrimp – we like to use raw shrimp for this recipe. We typically buy the frozen bags of shrimp in the frozen section at either Trader Joe’s, WholeFoods or Costco. Be sure to thaw, peel and devein prior to cooking. You can remove the tails or leave them on.
• More salt and pepper
• Chopped fresh pineapple – may sub with chopped bell pepper for a keto shrimp teriyaki
• Spiralized zucchini noodles 

What shrimp is best for stir-fry

You can use both raw shrimp or cooked shrimp in this recipe.

For frozen shrimp, be sure to thaw it out first before peeling and deveining it.

If using fresh raw shrimp from the fresh section of your grocery store, all you need to do is peel and devein it.

And for cooked shrimp, just prepare according to instructions on the package.

How to make Homemade Teriyaki Sauce:

How to make Teriyaki Shrimp:

Be sure to watch the video below to see how easy this shrimp stir-fry comes together.

1. SEASON: In a large bowl, combine shrimp with salt, pepper, and drizzle 1-2 tablespoons of sauce over the shrimp.

2. COOK THE SHRIMP: Heat 1-2 tablespoons of oil in a large pan over medium heat. Add shrimp and sear for 1 minute, turning halfway, until almost pink and cooked through.

   Add in the pineapple (or chopped bell pepper) and cook for another minute, until slightly softened. Next you add in the homemade teriyaki sauce and turn the heat to high.

   Season to taste with salt, black pepper and/or red chili flakes. At this point, you can pour everything over your zoodles if you like them raw. Alternatively, if you like your zucchini cooked, toss them into the pan for no longer than 2 minutes, so they’re just tender but still firm.

3. FOR THE ZUCCHINI NOODLES: If cooking the zucchini noodles, add into the pan and use tongs to toss and coat with sauce. Cook for 1-2 minutes until zucchini is just tender but still firm. Be careful not to overcook.
4. Remove from heat and drizzle extra sauce in the pan over shrimp and serve immediately, garnished with green onions and sesame seeds if desired.
5. For meal prep: Divide teriyaki shrimp with zucchini noodles evenly into lunch containers. Store in fridge for up to 3 days.
   

   

   

   
   

   

   

   
   

What to serve with Shrimp Teriyaki

We like to serve this 20 minute shrimp teriyaki with spiralized zucchini noodles but you can also serve with cauliflower rice or regular Jasmine rice or low mein if you do not have any dietary concerns.

If you love zoodles, this is the spiralize we use.

Meal Prep and Make Ahead

The great thing about this Paleo Shrimp Teriyaki is that you can make it ahead of time and store in meal prep containers with shrimp on one side and the zucchini noodles in the other compartment. Store in the fridge for no more than 3 days.

To reheat, simply microwave or stir-fry again on the stove.

Variations

• Sheet Pan Teriyaki – Cook your shrimp and vegetables on a sheet pan for an easy one pan dinner.
• Teriyaki Foil Packets – Wrap the shrimp and vegetables in a large sheet of foil and cook in the oven or on the grill.

 You might also like these teriyaki recipes:

• Teriyaki Chicken Zoodles
• Slow Cooker Teriyaki Chicken
• Sheet Pan Teriyaki Chicken
• Baked Teriyaki Salmon
• Teriyaki Beef Zoodles
• One Pot Teriyaki Rice with Chicken
• Grilled Pineapple Teriyaki Chicken Caesar Salad

3.58 from 42 votes

Print

Teriyaki Shrimp

Prep Time

14 mins

Cook Time

9 mins

Total Time

23 mins

 

One Pan Teriyaki Shrimp Zoodles {Zucchini Noodles} makes a great easy weeknight meal! Best of all, it takes about 30 minutes to make in just one pot and is much healthier and better than takeout! 

Course: Main Course

Cuisine: Asian

Keyword: homemade take out recipe, shrimp, teriyaki, zoodles recipe, zucchini noodles recipe

Servings: 4 servings

Calories: 191 kcal

Author: Kelly

Ingredients

SAUCE:

• 1/4 cup coconut aminos (may sub with tamari or low sodium soy sauce if not paleo / Whole30)
• 2-3 tablespoons sweetener of choice (coconut sugar, honey, monk fruit sweetener - sub with applejuice for Whole30)
• 2 tablespoons apple cider vinegar (may sub with rice wine vinegar if not paleo / Whole30)
• 1/4 teaspoon toasted sesame oil
• 2 garlic cloves , minced
• 1/4 teaspoon grated ginger
• 1 teaspoon arrowroot starch (OR 1/2 tsp xanthan gum for low carb / keto)
• Fine sea salt, black pepper and red chili flakes to taste; optional

FOR THE ZOODLES:

• 12-13 large raw shrimp , peeled and deveined (thaw if using frozen)
• 2-3 tablespoons avocado oil
• salt and black pepper to taste
• 1/4 cup chopped fresh pineapple (may sub with chopped bell pepper for low carb / keto)
• 4-5 medium zucchini cut into noodles using a spiralizer or a vegetable peeler

Optional for Garnish:

• 1 green onion sliced thinly
• sesame seeds

For Meal Prep:

• Lunch containers

Instructions

1. In a medium bowl, whisk together the aminos, sweetener of choice, vinegar, sesame oil, garlic, ginger, arrowroot starch and salt & pepper, to taste.

   

2. In a large bowl, combine shrimp with salt, pepper, and drizzle 1-2 tablespoons of sauce over the shrimp.

3. Heat 1-2 tablespoons of oil in a large pan on medium - medium-high heat. Add shrimp and sear for 1 minute, turning halfway, until almost pink and cooked through.

   Add in the bell peppers and cook for another minute, until slightly softened. Pour in the sauce and turn the heat to high.

   Season to taste with salt, black pepper and/or red chili flakes.

   
4. *If cooking the zucchini noodles, add into the pan and use tongs to toss and coat with sauce. Cook for 1-2 minutes until zucchini is just tender but still firm. Be careful not to overcook.
   
5. Remove from heat and drizzle extra sauce in the pan over shrimp and serve immediately, garnished with green onions and sesame seeds if desired.
   
6. For meal prep: Divide evenly into lunch containers. Store in fridge for up to 3 days.
   

Recipe Video

Recipe Notes

*do not overcook for longer than 2 minutes or else noodles will get too soft and mushy. You can also serve the chicken over raw zucchini noodles if desired.

Nutrition Facts

Teriyaki Shrimp

Amount Per Serving (1 serving)

Calories 191 Calories from Fat 81

% Daily Value*

Fat 9g14%

Carbohydrates 11g4%

Fiber 3g12%

Sugar 6g7%

Protein 7g14%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.