Spicy Teriyaki Shrimp Stir Fry

A popular shrimp stir fry recipe made with homemade sweet and spicy teriyaki sauce and loads of fresh chili peppers straight from the garden, including jalapenos, serranos and bell peppers. Let's spice things up!

  • 1 jalapeno pepper chopped
  • 1 serrano pepper chopped
  • 1 red bell pepper chopped
  • 1 large zucchini chopped
  • 2 tablespoons chili oil
  • 1 pound shrimp peeled and deveined
  • 1 teaspoon chili flakes optional for extra spice
  • Salt and pepper to taste 

  • ½ cup soy sauce
  • ½ cup water
  • ¼ cup brown sugar
  • 1 tablespoon chili flakes optional if you want spicy
  • 1 tablespoon honey
  • 2 teaspoons minced garlic
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon sesame oil
  • 3 tablespoons mirin
  • ¼ cup cold water
  • 2 teaspoons cornstarch

  1. Make the teriyaki sauce first. To a small pot, add soy sauce, water, brown sugar, chili flakes, honey, garlic, ginger, sesame oil and mirin.
  2. In a small bowl, swirl together cold water and cornstarch until you have a thin slurry. Pour into the pot and stir to incorporate.
  3. Bring to a quick boil, then reduce heat and simmer 3-4 minutes to thicken and allow the flavors to develop.
  4. Next, heat a large wok or pan to medium heat and add 1 tablespoon chili oil.
  5. Add the peppers and zucchini and cook about 6-7 minutes to soften. Transfer the veggies to a plate and reserve.
  6. Add remaining chili oil to the pan. Season the shrimp with salt and pepper and toss them into the hot wok. Cook them a couple minute per side until they are nicely pink and cooked through.
  7. Add cooked vegetables back to the pan with about ½ cup of the teriyaki sauce, or more as desired. Stir and heat through about 5 minutes.
  8. Serve on plates and enjoy.
  9. Keep the remainder of the teriyaki sauce in the fridge in a sealed container. Use it for your next meal!

Recipe Notes
  • Makes about 2 cups teriyaki sauce. Meal serves 4.
  • I got some pretty good heat here with the serranos and jalapenos. If you're looking for a hotter version, incorporate more serrano peppers, or bring in a habanero pepper or one of equivalent heat. To tame the heat a bit, skip the serranos altogether and stick with the jalapeno peppers.

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