It’s 6 PM. You’re hungry. The family is hungry. The idea of another boring chicken night makes you want to order takeout.
But wait. What if you could have a restaurant-worthy meal in less time than it takes for delivery to arrive? You can. I’m talking about Teriyaki Shrimp Scampi.
This is your weeknight superhero. It’s the crazy-good love child of garlic butter shrimp and sweet-salty teriyaki. If you love the classic version, you have to try this juicy garlic butter shrimp scampi too. All the flavor, zero fuss. Let’s cook.
Recipe Overview
- Cuisine: Fusion (Italian-Japanese)
- Category: Main Course
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
Ultimate Guide to Teriyaki Shrimp Scampi
Why do you need this guide? Because I’ve tested every shortcut. This recipe gives you maximum impact for minimum effort.
We combine the fast, garlicky sizzle of a classic shrimp scampi with the sticky, glossy goodness of teriyaki. No need for two separate sauces. It all happens in one pan.
The result is insane. Plump, juicy shrimp coated in a sauce that’s buttery, garlicky, a little sweet, and a little savory. For a brighter, citrusy twist on this classic, check out this zesty lemon-herb shrimp scampi. It’s a total crowd-pleaser that looks fancy. Your secret? It’s stupid easy.
The Simple Ingredients
Here’s the best part. You probably have half of this in your kitchen right now. No special trips to the store needed.
- 1 ½ pounds large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 6 cloves garlic, minced
- ½ cup low-sodium soy sauce
- ⅓ cup honey or brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger, grated
- ½ teaspoon red pepper flakes (optional, for heat)
- 2 tablespoons chopped fresh parsley or green onions
- 1 tablespoon sesame seeds
- For serving: cooked pasta, rice, or zucchini noodles
Let’s Get Cooking! (The Step-by-Step)
Grab your big skillet. This whole dance happens in there. Fast and easy cleanup is a non-negotiable for busy nights.
Teriyaki Shrimp Scampi Recipe
The Simple Ingredients
Let’s Get Cooking! (The Step-by-Step)
Notes
Enjoy your homemade Teriyaki Shrimp Scampi Recipe!
Nutrition Information
- Prep your shrimp. Pat them very dry with paper towels. This is key for a good sear, not a steam. Season lightly with a pinch of black pepper.
- Make the quick teriyaki glaze. In a small bowl, whisk the soy sauce, honey (or brown sugar), rice vinegar, and grated ginger. Set it aside. Done.
- Cook the shrimp. Melt 2 tablespoons of butter in your large skillet over medium-high heat. Add the shrimp in a single layer. Cook for just 1-2 minutes per side until pink and opaque. Don’t crowd the pan! Work in batches if needed. Remove shrimp to a plate.
- Build the sauce. In the same skillet, add the remaining 2 tablespoons of butter. Add the minced garlic and red pepper flakes. Cook for just 30 seconds until fragrant. Don’t let it burn!
- Pour in your teriyaki mixture. Let it simmer for 2-3 minutes. It will bubble up and start to thicken into a gorgeous, glossy glaze.
- Finish the dish. Slide the cooked shrimp back into the skillet. Toss everything together for about a minute so every shrimp gets coated in that amazing sauce. Sprinkle with parsley and sesame seeds.
What to Serve With This Dish
You need something to soak up that incredible sauce. Here are my go-to, no-stress sides.
A simple bed of steamed white rice or cauliflower rice is perfect. It’s ready in minutes.
For a shrimp pasta night, toss the whole dish with cooked spaghetti or linguine. The noodles drink up the sauce. If you love one-pot meals, you’ll adore this creamy shrimp scampi orzo for an all-in-one dinner.
Need greens? A bagged Asian salad kit or quick-steamed broccoli florets complete the meal in a flash.
Make This Recipe Your Own (Quick Swaps)
Make it work for you! Use what you have. Here are my favorite easy swaps.
No fresh ginger? Use 1 teaspoon of ground ginger from your spice rack. It works in a pinch.
Want less sugar? Swap the honey for a lower-carb option like monk fruit sweetener. The sauce will still get sticky and delicious.
Not a shrimp fan? Use the same sauce for scallops, chicken breast chunks, or even firm tofu. The method stays the same.
How to Store Leftovers (If You Have Any!)
This dish is best fresh. But if you have leftovers, here’s how to handle them.
Let the shrimp cool completely. Store them in an airtight container in the fridge for up to 2 days.
Reheat gently in a skillet over low heat with a tiny splash of water. This helps loosen the sauce without overcooking the shrimp. Microwaving can make them rubbery.
NUTRITION INFORMATION
- Calories: ~320
- Protein: 36g
- Carbohydrates: 18g
- Fat: 12g
- Saturated Fat: 7g
- Note: Nutrition is estimated for shrimp and sauce only, without pasta or rice.
FREQUENTLY ASKED QUESTIONS
Can I use frozen shrimp?
Absolutely! Thaw them overnight in the fridge or under cold running water. Just pat them super dry before cooking.
My sauce is too thin. How do I thicken it?
Let it simmer a bit longer. For a quick boost, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water. Whisk it into the simmering sauce.
Is this dish very spicy?
Not at all! The red pepper flakes add just a hint of warmth. You can leave them out completely for a mild, kid-friendly version.
So there you have it. Your new secret weapon for crazy-busy nights. In about 25 minutes, you go from “what’s for dinner?” to “wow, you made this?”
This Teriyaki Shrimp Scampi is fast, fun, and packed with flavor. It turns a regular Wednesday into something special. No fancy skills required.
Go save your weeknight dinner! I want to hear all about it. Did your family love it? What sides did you try? Let me know by leaving a comment and rating below!