Teriyaki Prawns with Garlic & Ginger

Quick Teriyaki Prawns are the perfect midweek fakeaway dinner; it's packed with great flavour, and they 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, as 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 chose 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, but 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 eastern 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.

Spicy Teriyaki Prawns Recipe

4.91 from 11 votes

This Teriyaki prawns recipe is one of those wonderfully quick and moreish stir fry dishes that will have you dumping those takeaway menus! 

Main Course

Anglo Japanese

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 2 Servings

Calories 475kcal

Author Brian Jones

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Ingredients

• 350 g King Prawns 12-14 Large
• 1 Spring Onion
• 2 Garlic Cloves
• 35 g Ginger 1 thumb sized piece
• 1 tablespoon Cooking Oil
• Toasted Sesame Seeds (for garnish)

For the Teriyaki Sauce:

• 3 tablespoon Light Soy Sauce
• 2 tablespoon Shaoxing Rice Wine
• 1 tablespoon Dark Soy Sauce
• ½ tablespoon Chinkiang Vinegar
• 1 tablespoon Dark Brown Sugar
• ⅛ teaspoon MSG
• 1 teaspoon Lao Gan Ma (Crispy Chilli Oil)
• 1 tablespoon Sesame Oil

Instructions

• Mix the ingredients for the teriyaki sauce and set aside.
  
• Slice the spring onions at a 45° 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, then 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.
  

Serving: 1 | Calories: 475kcal | Carbohydrates: 15g | Protein: 43g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 20g | Cholesterol: 370mg | Sodium: 3746mg | Fiber: 1g | Sugar: 6g