My kids are have polarized opinions on Asian cuisine. One will eat just about any of it- from noodles to spicy curries to anything rice. The other only claims she ONLY likes sushi. The one-year-old is somewhere in the middle. But ALL 3 enjoyed this simple shrimp stir fry, as did my husband and I! And since it’s quick and flavorful (the homemade teriyaki sauce is just right), it’ll be a recipe we return to.
When I buy shrimp, I go for frozen and uncooked and definitely peeled and deveined. We prefer them on the smaller side so they’re less chewy and more bite-size. They thaw quickly in the fridge or run under some warm water. I used mostly frozen veggies and a bag of frozen rice as well this time for an ultra-convenient weeknight dinner! It’s not as economical but rice I can throw in the microwave and have perfectly steamed in minutes is the best invention ever!
Teriyaki Shrimp Stir Fry
INGREDIENTS
Stir Fry:
~1 lb. shrimp, peeled and deveined
~3 cups of mixed vegetables (I used a 16 oz. bag frozen vegetable mix + a few fresh mushrooms)
salt and pepper, to taste
1 Tbsp. vegetable oil, divided
Teriyaki Sauce:
¼ cup soy sauce (I used low-sodium and added a pinch of salt)
½ cup water
3 Tbsp. brown sugar
2 tsp. minced garlic
2 tsp. minced ginger
1 Tbsp. of honey
1 tsp. toasted sesame oil
1 Tbsp. cornstarch
pinch crushed red pepper flakes (optional)
steamed jasmine rice, for serving
sliced green onions, for garnish
toasted sesame seeds, for garnish
DIRECTIONS
- For the sauce: Place the soy sauce, water, brown sugar, garlic, ginger, honey and sesame oil in a small pot over medium high heat. Stir until sugar is dissolved, about 3 minutes. Turn up heat to high and bring to a boil. Mix the cornstarch with 2 tablespoons of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes or until sauce has thickened. Season with a pinch of crushed red pepper flakes, to taste. Set sauce aside.
- For the stir fry: Heat 1 teaspoon vegetable oil in a large pan over medium-high heat. Add the vegetables and season with salt and pepper to taste. Cook for 3-5 minutes or until vegetables have started to brown and soften. Add 2 tablespoons of water and cook, until water has evaporated. When your vegetables are crisp tender remove them from the pan and set aside.
- Wipe out the pan. Heat the remaining 2 teaspoons of oil in the pan over high heat.
Place the shrimp in the pan and season generously with salt and pepper. Cook for 2-3 minutes or until just cooked through (shrimp should be pink and opaque). Add the vegetables back to the pan. Pour the sauce over the top and cook for 1-2 minutes over medium high heat until warmed through. Garnish with sesame seeds and sliced green onions if desired.
Serves 4.
(Adapted from Dinner at the Zoo)
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