AuthorBrianThis recipe for teriyaki shrimp stir fry is shrimp and vegetables coated in a homemade teriyaki sauce and served over brown rice. An easy and healthy dinner option that’s ready in less than 20 minutes!
Ingredients
Directions
Place the soy sauce, water, brown sugar, garlic, ginger, honey and sesame oil in a small pot over medium high heat.
Stir until sugar is dissolved (3 minutes).
Turn heat to high and bring to a boil.
Mix the cornstarch with 2 tablespoons of cold water until dissolved.
Add the cornstarch mixture to the sauce and boil for 2 minutes or until sauce has thickened. Set sauce aside.
Heat 1 teaspoon vegetable oil in a large pan over medium-high heat.
Add the vegetables and season with salt and pepper to taste. Cook for 3-5 minutes or until vegetables have started to brown and soften.
Add 2 tablespoons of water and cook, until water has evaporated.
When vegetables are crisp but tender, remove them from the pan and set aside and wipe out the pan.
Heat the remaining 2 teaspoons of oil in the pan over high heat.
Place the shrimp in the pan and season generously with salt and pepper. Cook for 2-3 minutes or until just cooked through (shrimp should be pink and opaque).
Add the vegetables back to the pan.
Pour the sauce over the top and cook for 1-2 minutes over medium high heat until warmed through.
Garnish with sesame seeds and sliced green onions if desired.
Nutrition information calculated with Very Well Fit Nutrition Calculator
Original Recipe: https://www.dinneratthezoo.com/shrimp-stir-fry/
Ingredients
Directions
Place the soy sauce, water, brown sugar, garlic, ginger, honey and sesame oil in a small pot over medium high heat.
Stir until sugar is dissolved (3 minutes).
Turn heat to high and bring to a boil.
Mix the cornstarch with 2 tablespoons of cold water until dissolved.
Add the cornstarch mixture to the sauce and boil for 2 minutes or until sauce has thickened. Set sauce aside.
Heat 1 teaspoon vegetable oil in a large pan over medium-high heat.
Add the vegetables and season with salt and pepper to taste. Cook for 3-5 minutes or until vegetables have started to brown and soften.
Add 2 tablespoons of water and cook, until water has evaporated.
When vegetables are crisp but tender, remove them from the pan and set aside and wipe out the pan.
Heat the remaining 2 teaspoons of oil in the pan over high heat.
Place the shrimp in the pan and season generously with salt and pepper. Cook for 2-3 minutes or until just cooked through (shrimp should be pink and opaque).
Add the vegetables back to the pan.
Pour the sauce over the top and cook for 1-2 minutes over medium high heat until warmed through.
Garnish with sesame seeds and sliced green onions if desired.