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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

  • If you are Paleo, use coconut liquid aminos and 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 ½ tablespoon cornstarch instead of tapioca starch.
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.