Jump to RecipePrint Recipe
Hi everyone! This is Kevin, and today I have a recipe for an incredibly simple and delicious Asian shrimp stir fry!
I call it Asian shrimp because it doesn’t fit into any specific Asian cuisine. The sauce that I made for this dish uses soy sauce, sriracha, and mirin. The idea for the sauce started with teriyaki sauce, but I wanted to add a bit of heat to it, so I altered my homemade teriyaki sauce recipe a bit by adding sriracha. The result is a flavorful spicy, sweet, and savory sauce that makes this shrimp taste amazing, and the best part is, it only uses 6 ingredients!
The Perfect Weeknight Dinner
As a full-time working adult, I know how difficult it can be to fit in time to cook dinner. That’s why I love shrimp so much! Shrimp is so quick to cook, and it can be paired with so many different sauces for completely different dishes. This recipe can be made in just 20 minutes! (Less if you don’t need to defrost your shrimp)
For this quick and easy Asian shrimp recipe, my goal was to make a simple Asian-inspired sauce. I love making teriyaki sauce at home because it can be so versatile, so I used that as a starting point to make a slightly different sauce.
Sierra loves sriracha, and it’s a sauce that many Asians have at home to add spice to their food. Thus, I decided to adapt my teriyaki sauce by adding sriracha to make a sweet, savory, and spicy sauce! The sauce only uses 4 ingredients and adds so much flavor to the shrimp!
Tips and Tricks
If you’re using frozen shrimp, you can quickly and safely defrost it by running the shrimp under cold water in a colander. Your shrimp will be fully defrosted in 8-10 minutes.
When cooking the shrimp, make sure the shrimp is only in the pan for at most 3 minutes. Cook each side for about 1 minute to 1 minute 30 seconds, just until it turns pink. If you cook it any longer, the shrimp will get overcooked and the meat will be tough.
When making the sauce, you’ll know it’s thick enough if you run the spatula down the center and it leaves a clean line. The sauce will be bubbly and shouldn’t immediately fill in the space left by the spatula (refer to picture below).
FAQ
If I don’t want it to be spicy, can I replace the sriracha?
Yup! If you simply remove the sriracha and remove one tablespoon of the mirin, you’ll have a great homemade teriyaki sauce!
What would you eat this with?
If you’re in a hurry, this Asian shrimp goes great with a bowl of rice. If you have a bit more time, this will taste great with scallion pancakes. The leftover shrimp sauce is perfect for dipping the scallion pancakes in.
Looking for other simple Asian dinner ideas?
- Simple Baked Salmon Teriyaki
- Chinese Stir-fried Tomato and Egg
- Easiest Chinese Roast Chicken
If you like our recipes, subscribe to our newsletter and follow us on Facebook, Instagram, Pinterest, Yummly, and Twitter to stay in touch for the latest updates!
20 Minute Asian Shrimp Stir Fry
4 from 3 votes
Recipe by Kevin LeeCourse: Main CourseCuisine: AsianDifficulty: Easy
Servings
2
servings
Prep time
10
minutes
Calories
236
kcal
This Asian shrimp stir fry recipe is so flavorful with spicy, sweet, and savory flavors! It’s perfect for a weeknight dinner, requiring only 6 ingredients and taking only 20 minutes to make!
Ingredients
20 shrimp (peeled; medium/large)
1 tablespoon vegetable oil
Sesame seeds (optional for garnish)
- Sauce
1 tablespoon sugar
2 tablespoons soy sauce
3 tablespoons mirin
1 tablespoon sriracha (adjust to desired spice level, this is for a medium spicy)
- Equipment
Colander (if using frozen shrimp)
Skillet
Bowl
Directions
- If using frozen shrimp, defrost the shrimp by running them under cold water in a colander. Shake them up every few minutes so different ones are under the water. They should be fully defrosted in 8-10 minutes
- In the meantime, mix the sugar, soy sauce, mirin, and sriracha together in a bowl
- Heat up a skillet over medium heat (if using stainless steel, learn how to prevent the shrimp from sticking to it here) and add the oil when hot
- Cook the shrimp over medium heat for 1-1.5 minutes each side, just until they turn pink
- Remove the shrimp from the skillet and set aside in a bowl. If there’s juices in the pan from the shrimp, pour it out
- Pour the sauce mixture into the pan and heat over medium heat until thickened, stirring occasionally
- Reduce heat to medium-low and add shrimp back. Mix well to cover the shrimp with the sauce for about 1 minute. Remove from heat and serve!
Notes
- Store in an airtight container in the fridge for up to 4 days.
Like this recipe?
Follow @theminichefcom on Instagram
Like this recipe?
Follow @theminichefcom on Pinterest
Pin this image and follow us onPinterest
Like this recipe? Don’t forget to rate and share it with your friends!
Leave a Comment
Welcome
We are Sierra and Kevin, and we love to cook and bake! This is our website to share our recipes where we create delicious food with minimal ingredients. We believe that everyone, no matter their budget or size of their kitchen, should be able to experience the joy of making good food. Hop on the boat!
Read more
Popular Recipes
- The Original Blueberry Ganache Tart Recipe
111037 views - Dangerously Delicious Earl Grey Pound Cake Recipe
18066 views - Spicy-Sweet Korean Fried Chicken Recipe
9242 views - Fluffy Comforting Earl Grey Soufflé Recipe
4401 views - Authentic Chinese Scallion Pancake (CongYouBing) Recipe
4335 views
