5 from 18 votes
Teriyaki Shrimp Stir-Fry with Vegetables
Teriyaki Shrimp Stir-Fry with Vegetables combines plump shrimp sautéed alongside crisp carrot, bell pepper, onion, and snow peas in a homemade teriyaki sauce made with soy sauce, honey, brown sugar, garlic, and ginger. The sauce thickens to coat the shrimp and vegetables, giving a glossy savory-sweet glaze. This stir-fry offers a balance of tender shrimp and crunchy vegetables, suitable for serving over rice or cauliflower rice for an approachable meal.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
4
servings
Calories:
284 kcal
Course:
Main Course, Lunch, Dinner
Cuisine:
Asian
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 284
% 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.