Quick Teriyaki Prawns are the perfect midweek fakeaway dinner, this stir fry garlic, ginger & chilli and can be on your table in 20 minutes.
This works great with both fresh or frozen prawns or shrimp and is not only quicker than the delivery driver but a boatload cheaper too!
Quick Teriyaki Shrimp Stir Fry
When it comes to fast food it is hard to beat seafood, it cooks so quickly. It also lends itself to a host of different cuisines.
These super-fast Teriyaki prawns are Japanese in influence but mainly feature Chinese ingredients.
I also have Indian prawn curries, Thai Massaman Prawns, very European prawns with squid ink pasta, Thai prawn stir-fry, some rather foxy Spanish gambas pil pil and North African-influenced Harissa Prawns.
And boy is it quick, this recipe can go from your fridge to your table in 20 minutes!
The local takeaway will be hard-pushed to deliver quicker than you can make these teriyaki prawns at home. The fact that they are freshly cooked means that they will taste better too!
I also like to add a little vinegar to my teriyaki sauces to add something extra to the flavour, I choose Chinkiang Vinegar. A glorious Chinese black vinegar that I use in lots of recipes!
Frequently Asked Questions
What prawns should I use?
I think that you should go as big as you can with this recipe and accordingly I use size 8-12 prawns.
You could step down to size 12-20 and these will take around 30-45 seconds less time to cook.
Can frozen prawns be defrosted quickly?
Yes, place them in a sieve and run cold tap water over them.
They will defrost in 5-7 minutes.
Do I have to devein prawns?
Honestly, I never bother if I am cooking for myself and my wife, if I am cooking for others then I will.
There is nothing in there that changes the flavour of the prawns and nothing that offers any harm. The worst you will experience is a little graininess, although it is not something that I experience often at all.
What is Chinkiang vinegar?
It is a black rice vinegar that is, as far as I am concerned, the king of vinegars from far east Asia.
I use it all of the time in dishes ranging from my sweet and sour pork chops to my Chinese spare ribs and teriyaki mushroom stir fry.
Serving Suggestions
I like to serve these teriyaki prawns with egg fried rice.
It does require a bit of multitasking, running two stir-fry dishes simultaneously needs a bit of concentration. But if you prepare all of your ingredients in advance and place them into bowls it is perfectly achievable.
If that is not for you and you prefer some veggies, then this broccoli stir fry would work a treat.
In spring you could even treat yourself to this glorious asparagus stir fry as a side dish.
If noodles are your thing then these soy and peanut noodles would work a treat with these teriyaki prawns.
Equipment Used
I only mention brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.
- Hob/Stovetop.
- 25cm or 10 frying pan.
- Stirring and serving spoons.
- Chopping board.
- Kitchen knife.
- Sieve (if you need to defrost the prawns quickly).
- Mixing and prep bowls.
- A combination of weighing scales and measuring spoons.
Teriyaki Prawns Step-by-Step Photos.
- Mix light soy sauce, Shaoxing rice wine, dark soy sauce, Chinkiang vinegar, dark brown sugar, MSG, Lao Gan Ma (crispy chilli oil), and sesame oil in a small bowl.
- Heat a frying pan over high heat and add the oil, once hot add the prawns, and cook for 90 seconds.
- Add the garlic and ginger and stir fry for 30-60 seconds.
- Add the Teriyaki sauce mix, and cook for 2 minutes.
- Serve immediately with your favourite side dish and sprinkles.

Spicy Teriyaki Prawn Recipe
This Teriyaki prawns stir fry recipe is one of those crazy quick and moreish dishes that will have you dumping those takeaway menus!
Ingredients
- 350g (12-14) Large King Prawns
- 1 Spring Onion
- 2 Cloves Garlic
- 35g (Thumb sized piece ) Ginger
- 1 Tbsp Cooking Oil
- Toasted Sesame Seeds for Garnish
For the Teriyaki Sauce:
- 3 Tbsp Light Soy Sauce
- 2 Tbsp Shaoxing Rice Wine
- 1 Tbsp Dark Soy Sauce
- ½ Tbsp Chinkiang Vinegar
- 1 Tbsp Dark Brown Sugar
- ⅛ Tsp MSG
- 1 Tsp Lao Gan Ma (Crispy Chilli Oil)
- 1 Tbsp Sesame Oil
Instructions
- Mix the ingredients for the teriyaki sauce and set aside.
- Slice the spring onions at a 45 degree angle.
- Peel the garlic cloves and dice them as finely as you can.
- Cut the ginger into batons around 25mm (1") long and as thinly as you can.
- Heat a 25cm or 10" frying pan over a high heat and add the oil when the pan is shimmering,
- Throw in the prawns and stir fry for 90 seconds.
- Add the garlic, ginger and chilli and stir fry for 30-60 seconds.
- Finally, add the prepared sauce and cook for 2 final minutes. If the sauce has not thickened, remove the prawns and cook over a high heat for another minute or so.
- Serve sprinkled with the spring onion and toasted sesame seeds.
If you like visual guides when you are cooking, I have step-by-step process photos just above this recipe and a video just below the recipe.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 475Total Fat: 24gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 370mgSodium: 3746mgCarbohydrates: 15gFiber: 1gSugar: 6gProtein: 43g
Calorific details are provided by a third-party application and are to be used as indicative figures only.
Kristina @ Love & Zest
Saturday 1st of April 2017
This looks so good I just had to share! Thanks for posting!
Brian Jones
Saturday 1st of April 2017
Cheers Kristina
Emma @ Supper in the Suburbs
Tuesday 21st of March 2017
What a stunning, healthy dish. So full of flavour too! Oh and I also love My Food Story ;-) you are in good company.
Brian Jones
Friday 24th of March 2017
Thanks Emma, There is certainly some awesome food on offer over there.
Marsha | Marsha's Baking Addiction
Tuesday 21st of March 2017
I feel like the 1st quarter and flown by, too! Oh, I love Asian Fakeaways - this teriyaki shrimp looks absolutely delicious!
Brian Jones
Friday 24th of March 2017
Thanks Marsha this really is very special :)
Emily
Tuesday 21st of March 2017
Ha I'm totally the same I can't wait for each season to come and use different seasonal ingredients. This looks like one tasty meal and I love the addition of peanuts, yum!
Brian Jones
Friday 24th of March 2017
It certainly is tasty, thank you :)
Pretty
Tuesday 21st of March 2017
I love a recipe that is better than takeaway and this one really looks like it is! I want to know who stole the first 3 months of they year too, but glad it's spring!
Brian Jones
Friday 24th of March 2017
Me too, we have our first fruit blossom on the trees today :D