30-Minute Spicy Orange Shrimp Teriyaki
30-Minute Spicy Orange Shrimp Teriyaki is an easy, flavorful shrimp teriyaki recipe that’s on the table in 30 minutes!
It’s the first Thursday of the month, so you know what that means, don’t you? It’s 30-Minute Thursday, where you gain access to this shrimp teriyaki recipe and a whole slew of other 30 minute meals by some of my blogging friends.
Excitement fills the air!
Maybe it’s just me, but I’m always excited about 30 minute meals. Especially those that don’t require more than 2 dishes and are a hit with everyone in the family.
That just so happens to describe this shrimp teriyaki perfectly.
I’ve explained that I’m the only one in my house that truly loves spicy food, so I have to be really careful not to overboard.
That doesn’t stop me from adding the heat on at serving time, and this way everybody’s happy. 🙂
This shrimp teriyaki is a spin-off of my Chicken Teriyaki, which was one of my most popular recipes last year. I’ve been wanting to do a shrimp version for so long, and finally got around to it.
I’ve always got plenty of clementines in my fruit bowl this time of year, so I decided to add plenty of sweet orange juice to my teriyaki sauce.
This sauce is packed with sweet and savory flavor!
How to make shrimp teriyaki
This teriyaki shrimp stir fry is incredibly easy to make.
- To make this a 30-minute meal, be sure to use peeled, deveined shrimp or you’ll easily spend 10-15 minute just cleaning the shrimp. I found some petite wild shrimp, thawed them out following the instructions on the bag, and got started!
- The first thing to do is get the rice cooking as it takes the longest to cook.
- While the rice cooks, make the sauce, then prep the veggies.
- Cook the shrimp, remove from heat, then cook the vegetables. Add the sauce and cook until thickened, then add the shrimp until warmed through.
Recipe tips and substitutions
- This meal is customizable! Use your favorite veggies or protein.
- Substitute the maple syrup with your favorite sweetener, and add more spice if you like it hot!
- This meal is great for meal prep.
Need more quick and easy dinners? See my other 30 minute meals.
More shrimp recipes you’ll love:
For the sauce:
- 1/4 cup reduced sodium soy sauce
- 1/4 cup freshly squeezed orange juice (4 clementines or 1 navel orange)
- 1/4 cup water
- 6 tablespoons pure maple syrup
- 1 1/2 tablespoons rice wine vinegar
- 1 1/2 tablespoons mirin
- 1 tablespoon orange zest
- 1 teaspoon freshly grated ginger or 1/2 teaspoon ground ginger
For the shrimp:
- 3 tablespoons canola oil, divided
- 12 - 16 ounces shrimp, thawed, peeled, and deveined
- 1/4 cup cornstarch
- 1 medium bell pepper, seeded and chopped (I used 1/2 red and 1/2 yellow for color)
- 1 cup snap peas, chopped
- 2 green onions, both white and green parts, divided
- 1 clove garlic, minced
- 1/2 teaspoon red pepper flakes
- Salt and pepper, to taste
Prepare the sauce:
- In a small bowl, whisk together the soy sauce, orange juice, water, maple syrup, vinegar, mirin, orange zest, and ginger. Set aside.
Prepare the shrimp:
- Place the cornstarch, salt and pepper in a zip lock bag, close, and toss to combine. Add the shrimp, and toss until evenly coated.
- Heat 2 tablespoons of the oil in a large skillet or saute pan over medium heat. Add the shrimp and cook until pink, about 3 minutes. Remove from heat and place in a bowl.
- Add another tablespoon of oil to the skillet and add the bell pepper, snap peas, and white and light green parts of the green onion, and cook 2-3 minutes until crisp tender. Add the garlic and red pepper flakes, and cook 30 seconds longer.
- Add the sauce to the pan and stir, scraping up the bits on the bottom of the pan. Bring to a boil and cook until thickened, about 2-3 minutes. Add the shrimp back to the pan and heat just until warmed through.
- Serve over rice or quinoa, topped with the fresh scallions. Enjoy!
- If serving with rice or quinoa, get that cooking first and prep your ingredients.
- The maple syrup may be substituted with an equal amount of your favorite sweetener.
- If you don't happen to have mirin on hand, substitute that with more rice wine vinegar.
- *If you like your dishes really spicy, add more red pepper flakes!