Description
This Teriyaki Shrimp Stir-Fry with Vegetables is a quick and flavorful dish combining succulent shrimp with vibrant vegetables tossed in a homemade teriyaki sauce. Perfect for a healthy weeknight dinner, it features a balance of sweet, savory, and tangy flavors paired with tender-crisp veggies and served over rice or cauliflower rice.
Ingredients
Scale
Shrimp and Sauce
- 1 lb. shrimp (20-24 count, peeled, deveined)
- â…“ cup soy sauce or Tamari (or Tamari gluten-free)
- â…“ cup warm water
- 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)
Vegetables and Garnishes
- 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
- Green onions (thinly sliced, optional)
- Sesame seeds (toasted, optional)
- Rice or cauliflower rice (optional, for serving)
Instructions
- Dry the Shrimp: Dab the shrimp with a paper towel to remove any excess moisture. This will help the shrimp sear properly when cooked. Set aside until ready to use.
- Make Teriyaki Sauce: In a medium bowl, whisk together the soy sauce, warm water, brown sugar, honey, rice vinegar, cornstarch, minced garlic, and ginger paste until fully combined. Set the sauce aside.
- Sauté the Vegetables and Shrimp: Heat oil in a wok or large skillet over medium-high heat. When the oil is hot and shimmering, add the sliced carrots, bell pepper, onion, and snow peas. Stir-fry the vegetables for 3-4 minutes until they begin to soften but are still crisp. Push the vegetables to one side of the pan and arrange the shrimp in a single layer on the other side. Cook the shrimp for 1-2 minutes per side until they start to turn pink. Combine the shrimp with the vegetables, even if the shrimp are not fully cooked yet.
- Add the Sauce: Pour the prepared teriyaki sauce over the shrimp and vegetables. Stir well to coat everything evenly. Reduce the heat to medium-low and simmer the mixture for 2-3 minutes, allowing the sauce to thicken and the shrimp to cook through.
- Serve: Serve the teriyaki shrimp and vegetables hot over white rice or cauliflower rice. Garnish with thinly sliced green onions and toasted sesame seeds if desired. Enjoy your flavorful stir-fry!
Notes
- For a gluten-free version, use Tamari instead of soy sauce.
- You can substitute coconut sugar for brown sugar for a different flavor profile.
- If you prefer spicier, add a pinch of red pepper flakes when sautéing vegetables.
- Make sure not to overcrowd the pan to ensure even cooking and proper searing.
- Cauliflower rice is a great low-carb alternative to white rice.
