Teriyaki Shrimp Stir-Fry with Vegetables

Original Post: https://www.evolvingtable.com/teriyaki-shrimp-stir-fry-vegetables/

A wooden spoon stirs teriyaki shrimp stir fry in a wok.

5 from 6 votes

Teriyaki Shrimp Stir-Fry with Vegetables

Even better than takeout, this quick Teriyaki Shrimp Stir-Fry with vegetables is ready in under 20 minutes with simple ingredients! A homemade teriyaki sauce adds SO much sweet and tangy flavor to the crisp veggies and tender shrimp.

Prep Time15

Cook Time15

Total Time30

Course: Dinner, lunch, Main Course

Cuisine: Asian

Servings: servings

Author: London Brazil

Ingredients

1 lb. shrimp 20-24 count, peeled, deveined
⅓ cup soy sauce or Tamari or Tamari* gluten-free
⅓ cup water warm
2 Tbsp. packed 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 paste or finely minced
2 Tbsp. oil avocado or olive
1 cup carrots thinly sliced
1 bell pepper thinly sliced
1 small white onion thinly sliced
1 cup snow peas

For Serving:

Green onions thinly sliced, optional
Rice or cauliflower rice, optional
Sesame seeds toasted, optional

Get Recipe Ingredients

Instructions

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 or Tamari, ⅓ cup water, 2 Tbsp. packed 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

Notes

Nutrition information is calculated without any additional rice or cauliflower rice.

Prep-Ahead Instructions: You can easily cut the veggies a day or two ahead of time and simply store them in a Ziploc bag. Mix up the sauce the day before if needed, too.

Storage Directions:

Keep leftover teriyaki shrimp in an airtight container in the refrigerator for up to 3-4 days. You can freeze this stir-fry recipe, but the veggies might get mushy. Be sure as little air as possible touches the food in a freezer-bag or airtight container. For the best results, warm the stir-fry back up in a skillet over medium heat.

Recipe Tips:

Save time. Grab shrimp that have already been peeled and deveined.
Same size. Be sure to cut the veggies evenly so they cook at a similar rate.
Single layer. Try not to overlap the shrimp when cooking.
Some like it hot. Increase the spice level with red pepper flakes, chili garlic paste, or your favorite hot sauce.
Add extra. You can include as many fresh veggies as you want and really increase the nutritional value of this easy teriyaki shrimp stir fry.

Nutrition