This teriyaki shrimp recipe is a fast and flavourful dish to make on a weeknight. It includes fast-cooking capellini noodles, broccoli florets, and shrimp all bundled up in a sweet and savoury teriyaki sauce.
How to Make Teriyaki Shrimp
This teriyaki shrimp recipe moves fast, so you will want to start by completing all of your prep first. The prep time for this teriyaki shrimp is very fast. The initial step involves cooking your choice of pasta, capellini or angel hair. A thin noodle like these is perfect for this meal. Capellini cooks quite quickly - needing only 3 minutes or so in a pot of boiling water. Once done, you can simply drain the noodles and set them aside while you complete the other components.
Combine your homemade teriyaki sauce for the teriyaki shrimp. In a small bowl, simply stir the low sodium soy sauce with the 1 tablespoon of each rice vinegar, cold water, and honey, fresh garlic, fresh ginger, and cornstarch until smooth. Making a homemade teriyaki sauce ensures an extremely tasty stir fry. Plus, it won't contain all the sugar of the store-bought version and is healthier for your family.
After your pasta is cooked and your teriyaki sauce is mixed, you can start cooking. This shrimp teriyaki stir fry recipe will work fine with either a large skillet or Dutch oven. Start by heating the oil, such as olive oil or avocado oil, over medium-high heat.
Next, add the shrimp and cook it until it is just pink. The total time for the shrimp should only be a few minutes. Afterward, add the broccoli florets and stir fry for a couple of minutes until they turn bright green and start to soften. The teriyaki sauce goes in next to warm through and thicken.
Then toss in the noodles to coat them with the homemade teriyaki sauce. The teriyaki shrimp can be served straight from the skillet with a sprinkling of sliced green onions and sesame seeds on top. The super quick cook time for this shrimp dish makes it perfect for busy nights of the week.
How to Make Teriyaki Shrimp Gluten Free
The majority of the ingredients in this teriyaki shrimp recipe are gluten-free. However, regular or low-sodium soy sauce doesn't tend to be as it includes grains or wheat. If you would like to make this recipe and you are on a gluten-free diet, however, simply substitute it with tamari, a soy sauce that is often gluten-free.
It is similar in colour and taste to traditional soy sauce, but tamari contains either a much smaller amount of grain or wheat or none at all. To be sure your tamari is gluten-free, make sure to check the label.
You could also use liquid aminos for another gluten-free option. It is a type of seasoning liquid that tastes similar to soy sauce but is actually quite different. Liquid aminos can include either coconut sap or soybeans. Liquid aminos doesn't have as rich of a taste as soy sauce but is still very delicious. One benefit to using it over traditional soy sauce in your teriyaki sauce is that it tends to have a lower amount of sodium.
For the pasta in this shrimp teriyaki stir fry, you can use any gluten free thin noodle variety like rice noodles, buckwheat noodles, even glass noodles made from mung beans. Alternatively, you can also serve the teriyaki shrimp over rice.
Can I Replace the Shrimp in this Shrimp Teriyaki Recipe?
If you don't enjoy shrimp or can't have it due to allergies, you could definitely substitute it with another protein. Cubes of chicken or pork or strips of steak would all work well.
Just keep in mind that chicken and pork would require a lengthier cooking time than shrimp. Steak should cook quite quickly if you slice it in very thin strips. To make it easy to thinly slice the steak, you can par-freeze it for 30 minutes before slicing.
How to Reheat Leftovers
This shrimp teriyaki recipe serves between five and six people, which is perfect if you have a large family. However, if you are serving it to only a couple of people, you will likely have leftovers. Luckily, you can reheat this shrimp recipe quite easily in a skillet on the stove.
Simply heat a skillet over medium heat. Next, add the portion of the shrimp teriyaki noodles dish you would like to heat up along with some broth or water, and toss the noodles until they are warm and heated through. The addition of water or broth to the teriyaki shrimp is important because you don't want the noodles to crisp up or dry out.
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Teriyaki Shrimp Recipe with Noodles
- 8.8 oz (250g) capellini or angel hair pasta
- 1 pound medium shrimp peeled and deveined
- ½ - 1 pound broccoli florets
- 1 tablespoon oil olive or avocado
- 6 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon water
- 1 tablespoon honey
- ½ teaspoon toasted sesame oil optional
- 2 garlic cloves minced or pressed
- 1 tablespoon fresh grated ginger
- 1 teaspoon cornstarch
- 2 green onions sliced
- 1 teaspoon sesame seeds
- Cook the pasta according to package directions until al dente (about 3 minutes for capellini). Drain and set aside.
- In a small bowl, stir together all ingredients for the teriyaki sauce (soy sauce, rice vinegar, water, honey, garlic, ginger, cornstarch) until combined.
- In a large skillet or Dutch oven, heat the oil on medium-high. Add the shrimp and cook for 2 to 3 minutes until pink. Add the broccoli florets and cook another 2 to 3 minutes until they are bright green and start to soften.
- Stir in the teriyaki sauce mix and cook until the sauce starts to thicken slightly.
- Add the cooked pasta to the skillet. Gently toss everything with tongs to combine and to reheat the noodles.
- Sprinkle with green onion and sesame seeds. Serve right away and enjoy!
Soak shrimp in a mixture of lemon juice, salt, and water for about 15 minutes to enhance flavor and reduce any fishy taste.
Cook shrimp briefly until just pink; overcooking can make them tough. Marinating in citrus or a seasoned sauce adds tenderness.
Yes, you can cook shrimp from frozen. Just adjust the cooking time, adding a few extra minutes.
Marinate shrimp before cooking, allowing them to absorb flavors. Ingredients like garlic, ginger, and soy sauce work well.