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This 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!
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I am all about the stir fries these days – they’re quick, easy to make and tend to be pretty healthy. This teriyaki shrimp stir fry is my family’s current favorite – the homemade teriyaki sauce really elevates this dish to something special!
I like to use the largest shrimp I can find for this stir fry, and I use whatever veggies I happen to have on hand. On this day I used bell peppers and snow peas, but other great options would be mushrooms, thinly sliced carrots or broccoli. I love that this teriyaki shrimp can be made in less than 20 minutes, because life is busier than ever now that school is back in session! I turn to Veetee Dine In Rice for a speedy side dish to accompany this stir fry. The rice is pre-cooked, gluten free, and shelf stable, which means that it’s ready in just 2 minutes! I buy my Veetee Rice at Raley’s, and I often pick up a few different flavors so that I always rice on hand to go with my meal. I like to pair this teriyaki shrimp stir fry with Veetee’s Wholegrain Brown Rice.
I love that this rice tastes like it’s been freshly cooked, and it’s the perfect base to soak up all of that delicious homemade teriyaki sauce. Who needs fast food or take out when you can have a fresh and nutritious dinner on the table in no time?!
Teriyaki Shrimp Stir Fry
- For the stir fry:
- 1 1/4 lbs large shrimp peeled and deveined
- 3 cups of mixed vegetables I used snow peas and sliced bell peppers
- salt and pepper to taste
- 1 tablespoon vegetable oil
- 2 packages of Veetee Dine Wholegrain Brown Rice prepared according to package directions
- Optional garnishes: sliced green onions and sesame seeds
- For the sauce:
- ¼ cup soy sauce
- ½ cup water
- 3 tablespoons brown sugar
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 1 tablespoon of honey
- 1 teaspoon toasted sesame oil
- 1 tablespoon + 1 teaspoon cornstarch
- For the sauce:
- 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, about 3 minutes. Turn up 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 1-2 minutes or until sauce has thickened. Set sauce aside.
- For the stir fry:
- 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 your vegetables are crisp tender remove them from the pan and set aside.
- 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.
- Serve over Veetee Dine In Wholegrain Brown Rice.
- Garnish with sesame seeds and sliced green onions if desired.