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For a tasty Teriyaki Shrimp Stir-Fry, you need the following items: - 1 lb large shrimp, peeled and deveined - 2 tablespoons vegetable oil - 1 cup bell peppers (red, yellow, and green), sliced into thin strips - 1 cup broccoli florets, cut into bite-sized pieces - 1 cup sugar snap peas, trimmed - 3 green onions, chopped into 1-inch pieces - 3 cloves garlic, minced finely - 1 inch fresh ginger, grated (about 1 tablespoon) - 1/4 cup low-sodium soy sauce - 2 tablespoons honey or maple syrup for a vegan option - 2 tablespoons rice vinegar - 1 teaspoon sesame oil - 1 teaspoon cornstarch mixed with 2 tablespoons cold water (for thickening) - Sesame seeds, for garnishing If you don’t have all the ingredients, here are some easy swaps: - Use frozen shrimp instead of fresh. - Swap vegetable oil for olive oil or canola oil. - If you lack bell peppers, try carrots or zucchini. - Broccoli can be replaced with cauliflower. - For a gluten-free option, use tamari instead of soy sauce. - Maple syrup works great if you want a vegan sweetener. This dish serves four people. Each serving has: - Calories: 250 - Protein: 22g - Carbohydrates: 20g - Fat: 10g - Fiber: 4g This recipe is packed with protein and colorful veggies. It’s not only tasty but also good for you! The low-sodium soy sauce helps keep the sodium levels in check. Enjoy this dish and feel good about what you eat! To start, you need to make the teriyaki sauce. In a medium bowl, mix together: - 1/4 cup low-sodium soy sauce - 2 tablespoons honey or maple syrup - 2 tablespoons rice vinegar - 1 teaspoon sesame oil - 1 teaspoon cornstarch mixed with 2 tablespoons cold water Whisk these ingredients until smooth. This sauce adds sweet and salty notes to the dish. Set it aside for later use. Next, you will cook the shrimp. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add: - 3 cloves garlic, minced - 1 inch fresh ginger, grated Sauté these for about 30 seconds. You want them fragrant but not burnt. Then, add 1 pound of peeled and deveined shrimp. Cook for 2-3 minutes. Stir occasionally until the shrimp turn pink and opaque. Remove the shrimp and set them on a plate. Now, it’s time for the veggies. In the same skillet, toss in: - 1 cup bell peppers, sliced - 1 cup broccoli florets - 1 cup sugar snap peas Stir-fry these for 4-5 minutes. The goal is bright colors and tender-crisp texture. Keep stirring to cook evenly. Once done, return the cooked shrimp to the skillet. Pour the teriyaki sauce over everything. Stir well to coat. Cook for an extra 2 minutes to heat through and thicken the sauce. Finally, mix in 3 chopped green onions before serving. To cook shrimp just right, use fresh, large shrimp. Start with hot oil to sear them. Cook for only 2-3 minutes until they turn pink and opaque. If they curl tightly, you’ve overcooked them. Remove them from the pan quickly to keep them juicy. Set them aside while you cook the veggies. This keeps them tender and flavorful. For a thicker sauce, add cornstarch mixed with cold water to your teriyaki mix. Start with 1 teaspoon of cornstarch. Stir it into the sauce as it cooks. If the sauce is too thick, add a splash of water or broth. This keeps it smooth and coats your shrimp and veggies nicely. When stir-frying, cut your veggies into similar sizes. This helps them cook evenly. Start with harder veggies like broccoli, then add softer ones like bell peppers. Stir constantly to avoid burning. Cook until they are bright and tender-crisp. This keeps them vibrant and tasty. Don’t overcrowd the pan; work in batches if needed. {{image_4}} You can easily make this dish vegetarian or vegan. Swap the shrimp for tofu or tempeh. Use the same teriyaki sauce. Firm tofu works best. Cut it into cubes for a nice texture. Also, use maple syrup instead of honey. This keeps it fully vegan. Shrimp is tasty, but you can try other proteins. Chicken or beef works well. They both cook nicely with the same sauce. You can also use chickpeas for a plant-based option. Just sauté them until golden. This adds a nice crunch. Feel free to mix in more veggies. Carrots, snap peas, or mushrooms add great flavor. You can also try baby corn or bok choy. They cook fast and taste great. For extra flavor, add a splash of lime juice. You can also sprinkle in some red pepper flakes for a kick. This makes each bite exciting! To keep your teriyaki shrimp stir-fry fresh, place it in an airtight container. Make sure to cool it down first. Store it in the fridge for up to three days. This keeps the shrimp and veggies from getting too soggy or losing flavor. You can also separate the shrimp from the veggies if you prefer. When it's time to eat leftovers, there are a few ways to warm it up. You can use a microwave, stove, or oven. For the microwave, heat in short bursts, stirring in between. This helps to warm it evenly. On the stove, add a splash of water to prevent sticking and heat on medium. If you use an oven, cover it to keep moisture in. You can freeze teriyaki shrimp stir-fry if you want to save it longer. Use a freezer-safe bag or container. Remove as much air as you can to avoid freezer burn. It will stay good for up to three months. When ready to eat, thaw it in the fridge overnight before reheating. This keeps the shrimp tender and the veggies crisp. Yes, you can make Teriyaki Shrimp Stir-Fry ahead of time. Cook the shrimp and veggies, then store them in the fridge. Keep the teriyaki sauce separate. When you are ready to eat, reheat the shrimp and veggies in a skillet. Add the sauce to warm it up and mix everything again. You can serve Teriyaki Shrimp Stir-Fry with fluffy jasmine rice or steamed rice noodles. Both options soak up the sauce well. You can also add a side of steamed vegetables or a fresh salad for extra crunch and nutrition. You can adjust the spice level to your taste. Add red pepper flakes for heat. If you like it hotter, try fresh sliced chili peppers or a dash of hot sauce. Start with a little, then add more if you want. This dish is all about your preference! In this blog post, we explored how to make Teriyaki Shrimp Stir-Fry. We covered key ingredients, step-by-step instructions, useful tips, and variations you can try. You learned how to achieve the perfect shrimp and stir-fry your veggies right. Remember, cooking is all about sharing great meals. Experiment with different flavors, and enjoy your dish. Now you’re ready to make a delicious stir-fry that fits your taste!

Teriyaki Shrimp Stir-Fry

Discover the deliciousness of Teriyaki Shrimp Stir-Fry! This easy and vibrant recipe features succulent shrimp, colorful veggies, and a mouthwatering homemade teriyaki sauce that packs a flavor punch. In just 25 minutes, you can whip up a complete meal bursting with freshness. Perfect over rice or noodles, this dish will impress your family and friends. Click through to explore this tasty recipe and elevate your dinner game!
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Ingredients
  

1 lb large shrimp, peeled and deveined

2 tablespoons vegetable oil

1 cup bell peppers (red, yellow, and green), sliced into thin strips

1 cup broccoli florets, cut into bite-sized pieces

1 cup sugar snap peas, trimmed

3 green onions, chopped into 1-inch pieces

3 cloves garlic, minced finely

1 inch fresh ginger, grated (about 1 tablespoon)

1/4 cup low-sodium soy sauce

2 tablespoons honey or maple syrup for a vegan option

2 tablespoons rice vinegar

1 teaspoon sesame oil

1 teaspoon cornstarch mixed with 2 tablespoons cold water (for thickening)

Sesame seeds, for garnishing

Instructions
 

In a medium-sized bowl, whisk together the low-sodium soy sauce, honey (or maple syrup), rice vinegar, sesame oil, and the cornstarch-water mixture. Stir until fully combined and smooth, then set this teriyaki sauce aside for later.

    Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot but not smoking, add the minced garlic and freshly grated ginger. Sauté them for about 30 seconds, stirring frequently until they become fragrant and golden.

      Next, add the peeled and deveined shrimp to the skillet. Cook them for 2-3 minutes, stirring occasionally, until they turn pink and opaque. Carefully remove the cooked shrimp from the skillet and set them aside on a plate.

        In the same skillet, toss in the sliced bell peppers, broccoli florets, and sugar snap peas. Stir-fry the vegetables for about 4-5 minutes, or until they are bright in color and tender-crisp. Make sure to keep stirring to ensure even cooking.

          Return the cooked shrimp to the skillet along with the sautéed vegetables. Pour the prepared teriyaki sauce over the mixture, stirring well to ensure everything is evenly coated with the sauce. Cook for an additional 2 minutes to allow the dish to heat through and for the sauce to thicken slightly.

            Once thickened, remove the skillet from heat and fold in the chopped green onions, mixing them through the stir-fry.

              Serve the teriyaki shrimp stir-fry hot over a bed of rice or noodles if desired. Garnish each serving with a sprinkle of sesame seeds for added texture and flavor.

                Prep Time: 15 mins | Total Time: 25 mins | Servings: 4

                  - Serving Suggestions: For a complete meal, serve this stir-fry over fluffy jasmine rice or alongside steamed rice noodles.