Teriyaki Shrimp Stir Fry
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!
Servings 4 servings
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
- 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.
Garnish with sesame seeds and sliced green onions if desired.
Calories: 282kcal | Carbohydrates: 43g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 76mg | Sodium: 1212mg | Fiber: 2g | Sugar: 15g