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Teriyaki Shrimp Stir-fry

Teriyaki Shrimp Stir-fry

Easy and Healthy Recipe for Seafood Lovers Who Love Sauce

If you’re a seafood lover who loves an amazing sauce, but want to keep it healthy, you won’t be disappointed in this dish. This teriyaki shrimp stir-fry with vegetables is coated in a homemade teriyaki sauce and served over brown rice. The recipe from Dinner at the Zoo at Yummly is easy to make and ready in just 20 minutes.

Prep Time: 10 min / Cook Time: 10 min / Serves: 4 / Calories: 282


For the stir fry:

  • 1 1/4 pounds large shrimp (peeled and deveined)

  • 3 cups mixed vegetables (you can use snow peas and sliced bell pep pers)

  • salt

  • pepper

  • 1 tablespoon vegetable oil

  • 2 packages brown rice 

  • Optional garnish: sliced green onions, sesame seeds

For the sauce:

  • 1/4 cup soy sauce

  • 1/2 cup water

  • 3 tablespoons brown sugar

  • 2 teaspoons minced garlic

  • 2 teaspoons minced ginger

  • 1 tablespoon honey

  • 1 teaspoon toasted sesame oil

  • 1 tablespoon cornstarch


  1. For the sauce:

  2. 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.

  3. 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. Set sauce aside.

  4. For the stir fry:

  5. 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.

  6. Wipe out the pan. Heat the remaining 2 teaspoons of oil in the pan over high heat.

  7. 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).

  8. 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.

  9. Serve over brown rice.

  10. Garnish with sesame seeds and sliced green onions if desired.

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