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

1. 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.
2. 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.
3. 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)