Skip to Content

Teriyaki Prawns with Garlic & Ginger

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 spicy teriyaki prawns or shrimp stir fry served with egg fried rice.

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!

A traditional teriyaki sauce uses mirin and sake, along with soy and sugar. My variant uses Chinese rice wine and honey, mainly because I prefer the flavour.

I also like to add a little vinegar to add something extra to the flavour, I choose Chinkiang Vinegar. A glorious Chinese black vinegar that I use in lots of recipes!

Close-up quick spicy teriyaki prawns or shrimp stir fry served with egg fried rice.

Frequently Asked Questions

What prawns should I use?

I always use frozen prawns, this recipe uses size 16-20 prawns.

They were prepared to the point that the head was removed but the shell was still on, removing the shells adds 5 minutes to the prep time.

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.

Overhead quick spicy teriyaki prawns or shrimp stir fry served with egg fried rice.

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.

Stir fried garlic and ginger teriyaki prawns with egg fried rice.

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.

  • Stovetop.
  • Wok.
  • Stirring and serving spoons.
  • Chopping board.
  • Kitchen knife.
  • Sieve (if you need to defrost the prawns quickly).
  • Mixing and prep bowls.
  • Weighing scales and or measuring spoons.
Stir fried garlic and ginger teriyaki prawns with egg fried rice.
Yield: 2 Servings

Spicy Teriyaki Prawn Recipe

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

This Teriyaki prawns recipe is one of those crazy quick moorish dishes that will have you dumping those takeaway menus! 


  • 300g (10oz) Prepared Prawns
  • 2 Tbsp Light Soy Sauce
  • 4 Tbsp Shaoxing Rice Wine
  • 1 Tbsp Dark Soy Sauce
  • 1 Tbsp Chinkiang Vinegar
  • 2 Tbsp Honey
  • 1 Spring Onion
  • 2 Cloves Garlic
  • Thumb sized piece of Ginger
  • 1 Birdseye Chill
  • 1 Tbsp Cooking Oil
  • 1 Tbsp Sesame Oil


  1. Mix together the soy sauces, vinegar, wine and honey and set aside.
  2. Slice the spring onions at a 45 degree angle.
  3. Finely slice the garlic cloves as thinly as you can.
  4. Cut the ginger into batons around 25mm (1") long and as thinly as you can.
  5. Slice the chilli into rounds as thinly as you can.
  6. Heat a wok over a high heat and add the oil when the pan is shimmering,
  7. Throw in the prawns and stir fry for 2 minutes.
  8. Add the garlic, ginger and chilli and stir fry for another minute.
  9. Finally, add the prepared sauce and cook for 2 final minutes.
  10. Serve sprinkled with the spring onion and drizzle over the sesame oil.


Serve with some simple Jasmine Rice.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 484Total Fat: 22gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 264mgSodium: 3076mgCarbohydrates: 36gFiber: 6gSugar: 20gProtein: 40g

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

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 :)


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 :)


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

Skip to Recipe