Teriyaki Shrimp Stir-Fry with Vegetables
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
284 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Asian
Teriyaki Shrimp Stir-Fry with Vegetables
Description
Teriyaki Shrimp Stir-Fry with Vegetables features shrimp cooked in a pan with an assortment of thinly sliced carrots, bell pepper, onion, and snow peas. The fresh vegetables retain some bite after sautéing briefly before the shrimp cooks. A teriyaki sauce made by combining soy sauce, brown sugar, honey, garlic, and ginger, thickened with cornstarch, is added to the pan near the end to glaze the ingredients. The dish results in tender shrimp with a slightly sticky sauce and vegetables that are tender but crisp.
The stir-fry can be served over steamed rice or a low-carb option like cauliflower rice to soak up the flavorful sauce. It’s a versatile dish that combines sweet and savory elements from the sauce with fresh vegetable textures.
Some practical suggestions include prepping vegetables ahead of time for convenience and retaining shrimp in a single layer during cooking to ensure even browning. Leftovers keep well refrigerated for several days, though freezing may affect vegetable texture. Adjusting spice levels or adding more vegetables is also possible to customize the recipe.
Ingredients
- 1 lb. Shrimp 20-24 count, peeled, deveined
- ⅓ cup soy sauce or Tamari* gluten-free
- ⅓ cup water warm
- 2 Tbsp. brown sugar or coconut sugar
- 2 Tbsp. honey
- 1 Tbsp. rice vinegar or apple cider vinegar
- 1 Tbsp. cornstarch
- 2 cloves garlic finely minced
- 1 tsp. ginger or finely minced, paste
- 2 Tbsp. neutral cooking oil avocado or olive, generic cooking oil
- 1 cup carrot thinly sliced
- 1 bell pepper thinly sliced
- 1 onion thinly sliced, small, white
- 1 cup snow peas
For Serving:
- green onions thinly sliced, optional
- rice or cauliflower rice, optional
- sesame seeds toasted, optional
Instructions
- Dry the Shrimp: Dab the shrimp with a paper towel to ensure there is no excess liquid. Set aside until ready to use.
- Make Teriyaki Sauce: Add the soy sauce, warmed up water, brown sugar, honey, vinegar, cornstarch, garlic, and ginger paste to a medium-sized bowl. Whisk until well combined and then set aside.
- Sauté the Veggies and Shrimp: Add oil to a wok or large skillet over medium-high heat. Once the oil is hot (you can test this by adding a splash of water and see if it sizzles!) carefully add the sliced carrot, pepper, onion, and snow peas. Saute for 3-4 minutes, or until the vegetables begin to get tender. Push the vegetables to the side of the skillet and then add in the shrimp in as close to a single layer as possible. Cook for 1-2 minutes per side and then mix in with the vegetables. (It’s ok if the shrimp are not completely cooked through.)
- Add the Sauce: Pour in the teriyaki sauce and stir until all of the vegetables and shrimp are coated in the sauce. Reduce heat to medium-low and simmer for 2-3 minutes.
- Serve the teriyaki shrimp over white rice or cauliflower rice with sliced green onions. Enjoy!
Notes
- Vegetables can be sliced up to two days ahead and stored in a sealed bag to save time.
- Prepare the teriyaki sauce a day before to streamline cooking.
- Store leftovers in an airtight container in the refrigerator for 3-4 days; freezing is possible but may soften vegetables.
- Reheat the stir-fry gently in a skillet over medium heat to maintain texture.
- Choose shrimp already peeled and deveined to reduce prep time.
- Arrange shrimp in a single layer when cooking to ensure even doneness.
- For a spicier version, add chili flakes, chili paste, or hot sauce to the sauce or stir-fry.
- Feel free to add other fresh vegetables for added variety and nutrition.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Calories | 284kcal | 14% |
| Carbohydrates | 28g | 9% |
| Protein | 27g | 54% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 183mg | 61% |
| Sodium | 1245mg | 52% |
| Potassium | 615mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 18g | 36% |
| Vitamin A | 6544IU | 131% |
| Vitamin C | 57mg | 63% |
| Calcium | 116mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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