A pair of chopsticks picking up a piece of Teriyaki shrimp in a white bowl.
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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.

Course Dinner, lunch, Main Course
Cuisine Asian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Calories 221 kcal
Author London

Ingredients

  • cup soy sauce or Tamari* gluten-free
  • 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 lbs. shrimp 20-24 count, peeled, deveined
  • 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
  • Rice or cauliflower rice optional

Instructions

  1. In a small saucepan over medium heat combine soy sauce, water, vinegar, sugar, honey, garlic and ginger. Cook for 2-3 minutes.

  2. While sauce is cooking combine warm water and tapioca starch. Whisk until well combined.

  3. Add slurry water to sauce and whisk for 1 minute, or until teriyaki sauce begins to thicken. Remove sauce from heat and set aside.
  4. In a large saute pan or wok combine olive oil, carrots, and bell peppers. Stir-fry for 3-4 minutes over medium heat.

  5. Push veggies to the side and add shrimp. Cook for 1-2 minutes per side, or until shrimp are almost cooked through.

  6. 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.
  7. Serve teriyaki shrimp over rice or cauliflower rice and top with green onions. Enjoy!

Recipe Notes

Nutrition Facts
Teriyaki Shrimp Stir-Fry with Vegetables
Amount Per Serving
Calories 221 Calories from Fat 54
% Daily Value*
Fat 6g9%
Cholesterol 238mg79%
Sodium 1063mg46%
Potassium 260mg7%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 10g11%
Protein 20g40%
Vitamin A 4985IU100%
Vitamin C 65.9mg80%
Calcium 156mg16%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.