Teriyaki Shrimp Stir Fry
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
282 kcal
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Course
Main Course
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Cuisine
Asian
Teriyaki Shrimp Stir Fry
Description
The dish starts with preparing a teriyaki sauce by dissolving brown sugar into a mixture of soy sauce, water, garlic, ginger, honey, and toasted sesame oil, then boiling and thickening it with cornstarch slurry. Separately, vegetables are quickly stir-fried in vegetable oil over medium-high heat until they start to soften but remain crisp, seasoned with salt and pepper, then set aside.
The pan is cleaned, and remaining oil is heated on high to cook the shrimp, which are generously seasoned and sautéed until just cooked through, taking care to avoid overcooking. The cooked shrimp and vegetables are then combined and coated with the thickened teriyaki sauce.
This stir fry offers a satisfying mix of tender shrimp, crisp vegetables, and a glossy, flavorful sauce. It is garnished with sliced green onion and sesame seeds right before serving. The teriyaki sauce can be prepared up to five days in advance to save time.
Ingredients
For the stir fry:
- 1 1/4 lbs Shrimp peeled and deveined, large
- 3 cups mixed vegetables I used snow peas and sliced bell peppers
- salt to taste
- black pepper to taste
- 2 tablespoons vegetable oil divided use
- green onion sliced, for garnish
- sesame seed sliced, for garnish
For the sauce:
- ¼ cup soy sauce
- ½ cup water
- 3 tablespoons brown sugar
- 2 teaspoons garlic minced
- 2 teaspoons ginger minced
- 1 tablespoon honey
- 1 teaspoon sesame oil toasted
- 1 tablespoon corn starch 1 teaspoon
Instructions
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 tablespoon 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 tablespoon 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.
Notes
- Use large shrimp (16-20 count) for optimal texture and flavor in this stir fry.
- Be careful not to overcook the shrimp; they should be cooked just until opaque.
- The teriyaki sauce can be made up to 5 days ahead and stored for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Calories | 282kcal | 14% |
| Carbohydrates | 43g | 14% |
| Protein | 10g | 20% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 76mg | 25% |
| Sodium | 1212mg | 51% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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