Best Shrimp Teriyaki Stir Fry Recipes

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TERIYAKI SHRIMP AND VEGETABLE STIR-FRY



Teriyaki Shrimp and Vegetable Stir-Fry image

Shrimp, bok choy, broccoli, and zucchini are happy together in a stir-fry that makes its own teriyaki sauce. Serve over rice or noodles for a tasty meal.

Provided by Marcia

Categories     World Cuisine Recipes     Asian

Time 25m

Yield 4

Number Of Ingredients 11

2 heads baby bok choy
2 tablespoons vegetable oil
1 tablespoon grated fresh ginger root
½ pound uncooked medium shrimp, peeled and deveined
1 cup broccoli florets
1 cup sliced zucchini
2 tablespoons soy sauce
2 tablespoons sweet vermouth
2 tablespoons brown sugar
2 teaspoons rice vinegar
1 tablespoon cornstarch

Steps:

  • Slice the stem ends of the bok choy off to separate the leaves. Wash and drain the leaves; discard the ends. Cut the leafy green part of the leaves from the white part, keeping both parts separated.
  • Heat a large skillet or wok over high heat; add oil. Cook and stir ginger in the hot oil for 1 minute. Add shrimp and continue cooking until they are bright pink and opaque, reducing heat as necessary to prevent burning, 2 to 3 minutes.
  • Stir white pieces of bok choy, broccoli, zucchini, soy sauce, vermouth, brown sugar, and rice vinegar into the skillet. Cover and continue cooking until bok choy begins to soften, 4 to 5 minutes.
  • Stir to coat the vegetables with the liquid. Sprinkle with cornstarch and stir until it mixes in and disappears. Top with the green pieces of bok choy, cover, and continue cooking until leaves start to wilt and the sauce thickens, 1 to 2 minutes. Stir to coat everything with sauce. Serve hot.

Nutrition Facts : Calories 173.6 calories, Carbohydrate 13.9 g, Cholesterol 86.3 mg, Fat 7.5 g, Fiber 1.5 g, Protein 11.5 g, SaturatedFat 1.2 g, Sodium 595.9 mg, Sugar 8.8 g

SHRIMP TERIYAKI STIR-FRY



Shrimp Teriyaki Stir-Fry image

The original recipe from WW called for serving this over brown rice. We prefer it over spaghetti squash. The kids said the dish taste like the inside of an egg roll. Very easy, delicious and healthy!

Provided by Marg CaymanDesigns

Categories     Greens

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

16 ounces cooked shrimp, peeled and deveined
1 (14 ounce) bag classic coleslaw mix
6 -8 uncooked scallions, chopped
8 tablespoons teriyaki sauce
4 -5 lbs spaghetti squash (1 large or 2 medium)

Steps:

  • Cut squash in half lengthwise; remove seeds. Place squash cut sides up in a microwave dish with 1/4 cup water. Cover with plastic wrap and cook on high for 6 minutes. Rotate each piece, recover and cook for about 6 minutes more or until tender and easily pierced with a fork. Let stand covered, for 5 minutes.
  • Meanwhile, combine slaw, scallions and teriyaki sauce in skillet. Cook for approximately 5 minutes or until cabbage is tender. Add shrimp. Stir and continue to cook until heated through.
  • "Comb" out the spaghetti squash strands with a fork onto each plate. Top with 1/4 of the shrimp and slaw mixture. Stir and enjoy!

Nutrition Facts : Calories 339.6, Fat 4.7, SaturatedFat 0.8, Cholesterol 239.1, Sodium 2551.8, Carbohydrate 46.1, Fiber 3.1, Sugar 8.8, Protein 32.5

QUICK 10 MINUTE SHRIMP TERIYAKI STIR-FRY



Quick 10 Minute Shrimp Teriyaki Stir-Fry image

Shrimp cooked in teriyaki sauce is tender and has the perfect mixture of salty and sweet. This quick shrimp makes the perfect Asian dinner in minutes. Frozen shrimp can come in handy when you're on

Provided by @MakeItYours

Number Of Ingredients 11

1 lb. medium shrimp (peeled and deveined)
1 teaspoon oil
1/2 cup water (divided)
1/4 cup low-sodium soy sauce
2 tablespoons honey (or sugar of choice)
1 clove garlic (minced)
1 teaspoon sesame oil (optional)
1/2 teaspoon ground ginger
1 tablespoon cornstarch
1 cup blanched broccoli florets
Steamed white rice or noodles (for serving)

Steps:

  • Heat a large skillet over medium high heat. Add oil and shrimp and cook for 2-3 minutes per side or until pink. Remove shrimp from pan and add 1/4 cup water, soy sauce, honey, garlic, sesame oil, and ginger and whisk to combine. Bring mixture to a boil.
  • In a small bowl whisk together cornstarch and remaning1/4 cup water. Slowly whisk in the cornstarch mixture into the saucepan and simmer for 3-4 minutes or until thick.
  • Return shrimp to pan along with 1 cup of blanched broccoli and coat evenly with sauce. Serve rice, noodles or a salad. Enjoy!

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