Teriyaki Shrimp Stir Fry is loaded with vegetables and made in under 30 minutes, so you won’t feel the need to order takeout! A homemade teriyaki sauce adds that bit of flavor I am sure you’ll love in this gluten-free shrimp and vegetable stir fry recipe.
Skip the Takeout – Eat Teriyaki Shrimp at Home!
Why is it that eating out always SEEMS to be so much better? <– Keyword here… “seems”
I’ll agree that having someone else prep, cook, and (who are we kidding!) clean is definitely worth the extra money… sometimes.
But do you really know what is going into that shrimp teriyaki stir fry with vegetables?
Whether you are on a strict diet or not, knowing exactly what, and how much of what, goes into the food you eat is a HUGE benefit of eating at home!
So let’s go ahead and start simply… with this shrimp and vegetable stir fry recipe that is ready in under 30 minutes!
Do I Need a Wok to Make Teriyaki Shrimp Stir-Fry?
I know. The idea of another kitchen utensil, gadget, pan, or pot can be overwhelming. So you know what I am going to tell you?
You don’t need a wok to make this teriyaki shrimp stir fry.
Sorry to any of you that might be in the culinary world, but let’s get real here. You can make any stir fry recipe taste just as good with a regular, good ole’ fashioned saute pan.
And to be honest… I kind of prefer a large skillet or saute pan when making this teriyaki shrimp stir fry recipe!
You have extra wiggle room to push your veggies and shrimp around, and they are SO much easier to store than a bulky wok.
However, if you are a stickler for tradition, try out this stainless steel wok from Calphalon. It will fulfill your wok desires!
How to Make Shrimp Stir Fry?
OK, now that we have decided that a wok is optional, let’s move on to the logistics of making this teriyaki shrimp recipe.
For most stir fry recipes you will go in this order:
- Harder vegetables (carrots, bell peppers)
- Softer vegetables + shrimp (mushrooms, peas)
- Sauce it up!
Can I Make the Teriyaki Sauce in the Same Skillet?
As you will see below, we make the teriyaki shrimp sauce in a separate saucepan and keep it set aside until the stir fry ingredients are cooked through.
So please, don’t skip this step and put all of the sauce ingredients into the large skillet/wok at the same time… it just won’t work!
Pull out that extra saucepan (trust me, it’s worth a teeny bit of extra sink time!), whip up that teriyaki sauce in under 5 minutes, and make the most irresistible, gluten-free teriyaki shrimp stir fry you’ve ever had!
How Can I Evolve this Teriyaki Shrimp Stir Fry with Vegetables?
Ahhh… this recipe is SO incredibly adaptable! While this teriyaki shrimp stir fry is already gluten-free, refined sugar-free, and low(ish) carb, there are a few ways you can tweak it to fit your dietary preferences:
- If you are Paleo, use coconut liquid amino, either apple cider vinegar or leave it out completely.
- If you’re on a more strict, autoimmune Paleo diet, swap out the snap peas for broccoli.
- Learn more about the Paleo Pea-gate here.
- Add more veggies or swap some out! Broccoli, cauliflower, and mushrooms would taste amazing in here!
- Don’t have a few of those special ingredients? Here are a few more traditional ingredients you can use:
- Brown sugar instead of coconut sugar
- Soy sauce instead of coconut liquid aminos
- Cornstarch instead of tapioca starch (only use 1/2 tablespoon of cornstarch)
Teriyaki Shrimp Stir-Fry with Vegetables
Teriyaki Shrimp Stir Fry is loaded with vegetables and made in under 30 minutes, so you won't feel the need to order takeout! A homemade teriyaki sauce adds that bit of flavor I am sure you'll love in this gluten-free shrimp and vegetable stir fry recipe.
- 1/3 cup coconut liquid aminos* gluten-free soy sauce, or Tamari
- 1/3 cup water
- 1 Tbsp. rice wine vinegar* or apple cider vinegar
- 2 Tbsp. coconut sugar**
- 2 Tbsp. honey**
- 2 cloves garlic crushed
- 1 tsp. ginger minced
- 1 Tbsp. tapioca starch** or arrowroot starch
- 2 Tbsp. warm water
- 2 Tbsp. olive oil or avocado oil
- 1 ¼ pounds shrimp 20-24 count per pound
- 1 cup carrots sliced into bite-sized pieces
- 2 bell peppers sliced into bite-sized pieces
- 1 cup snap peas frozen
- Green onions thinly sliced, optional
- In a small saucepan over medium heat combine coconut aminos (or soy sauce), water, vinegar, sugar, honey, garlic and ginger. Cook for 2-3 minutes.
- While sauce is cooking, combine warm water and tapioca starch. Whisk until well combined.
- Add slurry water to sauce and whisk for 1 minute, or until teriyaki sauce begins to thicken. Remove sauce from heat and set aside.
- Push veggies to the side and add shrimp. Cook for 2-3 minutes, or until shrimp are almost cooked through.
- Add sauce and snap peas to the wok and reduce heat to a simmer. Simmer for 2-3 minutes or until shrimp are cooked through and snap peas are heated.
- Serve teriyaki shrimp over rice or cauliflower rice and top with green onions. Enjoy!
*If you are Paleo, use coconut liquid aminos, either apple cider vinegar or leave it out completely. (If you're on a more strict, autoimmune protocol Paleo diet, swap out the snap peas for broccoli.)
**You can use brown sugar instead of coconut sugar and 1/2 tablespoon cornstarch instead of tapioca starch.
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