Yield: 4 servings
Teriyaki Shrimp Stir Fry
If you're looking for a quick weeknight dinner, this homemade take-out Teriyaki Shrimp Stir Fry recipe is for you. We start with an easy homemade Teriyaki sauce and load it with fresh stir-fry veggies and shrimp. Serve over rice, or as is, for a healthy and easy dinner.
Ingredients
- 1 tablespoon cornstarch
- ¼ cup rice wine vinegar
- ½ cup low-sodium soy sauce
- ¼ cup light brown sugar
- 1 tablespoon honey
- 2 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 1 ½ pounds uncooked shrimp, peeled & deveined
- 1 tablespoon sesame oil
- 2 cups stir-fry vegetables, fresh or frozen
- Sesame seeds and fresh basil, optional garnish
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Instructions
- In a medium-sized bowl, whisk together cornstarch and one tablespoon rice wine vinegar. Add remaining rice wine vinegar and whisk until smooth. Add soy sauce, brown sugar, honey, garlic, and ginger.
- Transfer sauce to a small saucepan over medium high heat. Bring to a boil, whisking constantly. Allow to boil for 90 seconds and immediately remove from heat.
- Place shrimp in a large bowl, pour teriyaki sauce on top and toss to coat. Set aside.
- Heat toasted sesame oil in a wok (or large non-stick skillet) over medium-high heat. Add stir fry veggies and cook until crisp-tender, about 4-5 minutes.
- Add shrimp and sauce and cook until shrimp is cooked through, about 2-3 minutes. Serve with rice and a sprinkle of sesame seeds, if desired
Video
Notes
Store: Transfer cooled leftovers to an airtight container and store in the fridge for up to 3 days. Reheat in the microwave, in 30 second bursts, or in a skillet over medium heat.
Nutrition
Serving: 1 serving, Calories: 310kcal, Carbohydrates: 36g, Protein: 29g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 214mg, Sodium: 2158mg, Potassium: 532mg, Fiber: 4g, Sugar: 18g, Vitamin A: 4927IU, Vitamin C: 10mg, Calcium: 140mg, Iron: 2mg