Dry the Shrimp: Dab the shrimp with a paper towel to ensure there is no excess liquid. Set aside until ready to use.
1 lb. shrimp
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.
⅓ cup soy sauce, ⅓ cup water, 2 Tbsp. brown sugar, 2 Tbsp. honey, 1 Tbsp. rice vinegar, 1 Tbsp. cornstarch, 2 cloves garlic, 1 tsp. ginger paste
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.)
2 Tbsp. oil, 1 cup carrots, 1 bell pepper, 1 small white onion, 1 cup snow peas
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!
Green onions, Rice, Sesame seeds