Teriyaki Shrimp Stir Fry
This teriyaki shrimp stir fry is made with homemade teriyaki sauce, fresh colorful veggies and it's ready in 30 minutes or less.
Servings: 4
Equipment
- large skillet
- sharp knife
- bowls for mixing
Ingredients
- 1 cup long grain white rice, uncooked *optional for serving
- 1 lb large shrimp frozen, thawed, cleaned and tails off.
- 1 small red bell pepper
- 1 small green bell pepper
- ½ cup red onion, sliced
- ½ cup mushrooms, sliced
- 1 cup broccoli, chopped
- 2 tsp olive oil, separated one tsp for veggies, one for the shrimp
Teriyaki Sauce
- ¼ cup soy sauce any soy sauce will work, you can also use amino acids or tamari for gluten-free
- ½ cup water
- ¼ cup brown sugar
- 1 Tbsp Sriracha *more as needed if you want it more spicy
- 3 garlic cloves, minced
- ½ tsp red pepper flakes
- ½ tsp ground ginger
- ½ Tbsp honey
- 2 Tbsp sesame seeds optional*
Cornstarch Slurry
- 1 tsp corn starch or arrowroot powder
- 1 tsp water for the cornstarch slurry
Instructions
- Start rice if using, cook according to the package.
- Prepare veggies. Slice the bell peppers into thin strips, remove the seeds and white fleshy part. Slice the red onion and mushrooms and chop the broccoli. Use the broccoli stems! This has a ton of nutritional value and doesn't need to be wasted.
- Make the teriyaki sauce. In a bowl, whisk soy, sugar, seasoning, honey, sriracha, water, minced garlic and sesame seeds. (Do not add the cornstarch slurry until later when the sauce is cooking in the skillet) Set this aside.
- Cook veggies. In a large skillet heat oil on medium high heat. Add the peppers, onions, broccoli to the pan. Let it simmer on medium/high untouched for about 4 minutes. Then give it a good toss and add in the mushrooms. Let the veggies steam for and char for another 3-4 minutes. Set the veggies on a plate or in a bowl to the side. Wipe the pan with a damp paper towel.
- Cook shrimp. Add 1 tsp oil to the pan, add the thawed shrimp. Sprinkle with a pinch of salt and pepper (about ¼ tsp). Let the shrimp cook for about 3-4 minutes on each side or until it's light pink throughout. Set the shrimp aside in the bowl with the veggies. Wipe the skillet once more.
- Add the teriyaki sauce to the skillet and simmer the sauce on low for about 4 minutes. In a small bowl or jar, mix the cornstarch slurry together (the cornstarch and water), add it to the simmering teriyaki sauce. This will thicken the sauce.
- Let the sauce simmer for another 2-3 minutes. Add the veggies and shrimp. Toss together and cook for another 1-2 minutes or until everything is heated throughout. Serve immediately over rice or noodles and enjoy!
Notes
- Storing: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to two months. Defrost before heating in the microwave or on the stovetop in a skillet. Cook until the leftovers are warm throughout.
- Serving: This teriyaki shrimp bowl is wonderful on it's own but I do like to serve it with my Salad Rolls, Asian Cabbage Salad or Thai Mango Salad to make a heartier meal.
- Feeding Children or Those Sensitive to Spice: You can easily leave out the sriracha and red pepper flakes if you need to make a mild version of this dish. I like to serve them up on the side in these cases so anyone who wants it spicy can add it as desired.
- Extra Spicy: Double the red pepper flakes and Sriracha sauce
- Don't Over Cook the Shrimp. You want the shrimp to be pink all the way through but don't cook too long as the shrimp may become tough.
Nutrition
Serving: 1cup | Calories: 395kcal | Carbohydrates: 63g | Protein: 23g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 1561mg | Potassium: 481mg | Fiber: 3g | Sugar: 19g | Vitamin A: 1069IU | Vitamin C: 63mg | Calcium: 152mg | Iron: 2mg