5.0 from 18 votes
Shrimp Teriyaki Stir Fry
Quick, easy, and totally delicious, this speedy Shrimp Teriyaki Stir Fry is ready in 25 minutes! Pairs great with rice, fried rice, cauliflower rice, noodles, quinoa, or extra veggies.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 servings
Calories: 249 kcal
Course:
Main Course
Cuisine:
Asian-American Fusion
Ingredients
- 1 pound Shrimp
- 1 red bell pepper (sliced into strips)
- 1-2 cups fresh chopped green beans
- 1 TBSP olive oil or sesame oil plus an extra tsp
- salt and pepper to taste
- sliced green onion and toasted sesame seeds to garnish, optional
HOMEMADE TERIYAKI SAUCE
- ¼ cup low-sodium soy sauce
- ¼ cup water
- 2 TBSP rice vinegar
- 2 cloves garlic (minced)
- 3 TBSP brown sugar
- 1.5 tsp peeled/grated fresh ginger (or jarred ginger paste, to taste)
- 2 TBSP honey
- 1/4-1/2 tsp crushed red pepper flakes (adds a little heat)
- 1 TBSP cornstarch dissolved in 2 TBSP cold water
Instructions
- If you'd like to have rice ready at the same time, simply start your rice first and then whip up the teriyaki sauce, shrimp, and veggies, while the rice cooks. Within 20 minutes everything will be ready - enjoy!
- Clean and peel fresh raw shrimp. Thaw if using frozen. Tails may be left on or off based on preference.
- Next make your sauce. ln a small saucepan set to medium-high heat, add your soy sauce, water, rice vinegar, brown sugar, garlic, ginger, honey, and red pepper flakes.
- Stir/whisk until sugar has dissolved, then increase heat to high. Bring sauce to a boil.
- Whisk/mix 1 tablespoon of cornstarch in 2 tablespoons cold water. Pour into sauce and allow to boil for a few minutes until sauce has thickened, whisking occasionally. Set aside to cool.
- Bring a skillet with an inch or so of water to a boil then add your chopped green beans. Blanch for 2 minutes or until tender, adding the red pepper strips at the very end for 30 seconds or until desried tenderness is reached. Drain in a colander.
- Bring the now-empty pan/skillet back up to medium-high heat and add 1 tsp of oil. Season with salt and pepper as desired and stir fry veggies for 1-2 minutes until crisp yet tender and set aside.
- Add 1 tablespoon of oil to your skillet at medium-high heat. Pat shrimp dry and add to the skillet, spaced. Cook on each side for about 2 minutes until shrimp curl and become opaque. The cook time will depend on the heat setting you choose and the size of your shrimp, but regardless they’ll be perfectly cooked in a matter of minutes.
- Return the veggies to the skillet and add sauce. Stir to coat, then cook for a few additional minutes until sauce is hot and the shrimp and vegggies are delicously coated.
- Serve over rice or grain of choice and garnish with optional toasted sesame seeds and scallions.
Cup of Yum
Notes
- Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on choice of rice/noodles/grains chosen and any swaps/extras. Enjoy!
- I used my trusty cast iron skillet for this recipe but feel free to use your favorite pan or skillet.
Nutrition Information
Calories
249kcal
(12%)
Carbohydrates
25g
(8%)
Protein
25g
(50%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Cholesterol
286mg
(95%)
Sodium
1422mg
(59%)
Potassium
252mg
(7%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Vitamin A
1158IU
(23%)
Vitamin C
46mg
(51%)
Calcium
187mg
(19%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 249
% Daily Value*
| Calories | 249kcal | 12% |
| Carbohydrates | 25g | 8% |
| Protein | 25g | 50% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 286mg | 95% |
| Sodium | 1422mg | 59% |
| Potassium | 252mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 1158IU | 23% |
| Vitamin C | 46mg | 51% |
| Calcium | 187mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.