It’s 6 PM. You’re hungry. The family is hungry. The thought of another boring chicken night makes you want to order takeout.
But wait. What if I told you you could have a restaurant-worthy Teriyaki Shrimp Scampi on the table in under 20 minutes? One pan. Maximum flavor. Zero fuss. If you love classic shrimp scampi, you have to try this juicy garlic butter shrimp scampi recipe for another lightning-fast option.
This is your weeknight dinner hero. It’s the glorious love child of sticky-sweet teriyaki and classic, garlicky scampi. We’re talking juicy shrimp, a buttery sauce, and a meal that feels fancy without the effort. Let’s get cooking.
Recipe Overview
- Cuisine: Fusion (Japanese-Italian)
- Category: Main Course
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Servings: 4
Ultimate Guide to Teriyaki Shrimp Scampi
Why do you need this guide? Because I’ve tested all the shortcuts so you don’t have to. This isn’t just another shrimp recipe.
This is your fast track to a flavor explosion. We keep the spirit of classic garlic shrimp scampi but give it a major flavor boost with teriyaki. The result is sweet, savory, garlicky, and buttery all at once. For a brighter, citrusy take, this zesty lemon-herb shrimp scampi is a fantastic alternative.
Best part? It works with frozen shrimp. It uses pantry staples. And it cooks in one skillet. This is the only shrimp dinner idea you need for those crazy 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
The Simple Ingredients
Gather these simple items. I bet you have most of them already. That’s the beauty of this quick dinner.
- 1 ½ pounds large shrimp, peeled and deveined (thawed if frozen)
- Salt and black pepper
- 2 tablespoons olive oil or butter
- 6 cloves garlic, minced (yes, six! Trust me.)
- ½ cup good-quality teriyaki sauce
- 3 tablespoons cold butter, cut into pieces
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley or green onions
Let’s Get Cooking! (The Step-by-Step)
Ready? Grab your big skillet. This goes fast, so have everything measured and ready to go. We call this “mise en place” but really, it’s just being smart and fast.
- Prep the shrimp. Pat your shrimp very dry with paper towels. This is key for a good sear! Season them lightly with salt and pepper.
- Cook the shrimp. Heat the oil or butter in your large skillet over medium-high heat. When it’s hot, 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. Transfer shrimp to a plate.
- Make the magic sauce. In the same skillet, lower the heat to medium. Add the minced garlic. Cook for just 30 seconds until fragrant. Don’t let it burn!
- Bring it together. Pour in the teriyaki sauce and lemon juice. Let it simmer for 1 minute. Then, whisk in the cold butter, one piece at a time, until the sauce is glossy and slightly thickened.
- Finish and serve. Return the shrimp to the skillet. Toss everything to coat in that gorgeous sauce. Heat for 30 more seconds. Sprinkle with parsley or green onions. Done!
What to Serve With This Dish
You need something to soak up that incredible sauce. Here are my go-to, no-stress sides.
Over a pile of steamed white rice or quick-cooking jasmine rice. It’s the classic move and so easy.
Tossed with cooked pasta like linguine or angel hair. You’ve just made shrimp pasta in record time.
With a simple green salad or some roasted broccoli. A bag of pre-washed salad greens is a busy cook’s best friend.
Make This Recipe Your Own (Quick Swaps)
Make it work for you! Cooking should be flexible, not stressful. Here are easy swaps.
No fresh garlic? Use 1 ½ teaspoons of garlic powder. Add it when you add the teriyaki sauce.
Want more veggies? Throw in a handful of snap peas or sliced bell peppers when you cook the garlic.
Like some heat? Add a big pinch of red pepper flakes to the garlic for a spicy kick.
How to Store Leftovers (If You Have Any!)
This dish is best fresh. But if you have leftovers, they’re still great.
Let the dish cool completely. Store it in an airtight container in the fridge for up to 2 days.
Reheat gently in a skillet over low heat. Add a tiny splash of water or broth to loosen the sauce. Avoid the microwave, as it can make the shrimp rubbery.
NUTRITION INFORMATION
- Calories: ~320
- Protein: 36g
- Carbohydrates: 8g
- Fat: 16g
- Saturated Fat: 7g
- Note: Nutrition is an estimate and will vary with specific ingredients used.
FREQUENTLY ASKED QUESTIONS
Can I use pre-cooked shrimp?
I don’t recommend it. Raw shrimp sears better and stays juicier. Pre-cooked shrimp can get tough when reheated in the sauce.
My sauce is too thin. How do I thicken it?
Let it simmer for an extra minute or two. The cold butter will also help thicken it as you whisk. For a bigger boost, mix 1 teaspoon of cornstarch with 1 tablespoon of water and whisk it in at the end.
What’s the best teriyaki sauce to use?
Use your favorite store-bought brand to save time! Look for one with a good balance of sweet and salty. Or, try my 5-minute homemade mix: ¼ cup soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp minced ginger.
See? I told you it was simple. You just made a seafood dish that looks and tastes like you spent hours. But you got your night back. If you’re looking for a heartier, all-in-one meal, this creamy shrimp scampi orzo is pure one-pot magic.
This teriyaki shrimp scampi is your new secret weapon for easy, impressive dinners. It proves that quick food can still be incredible food.
Now go try this and win back your weeknight! Let me know how it goes by leaving a comment and rating below!
