Step 1

Preheat your indoor grill pan or outdoor grill to medium-high heat.

Step 2

Take your shrimp (not frozen) and add them to a grilling basket lightly sprayed with Pam (so they won’t stick).  Drizzle some EVOO and a bit of sesame oil down along with some salt and pepper.  Toss everything right in the basket (I do this over the sink so it doesn’t drip through on to my floor or counter).

Step 3

Add your shrimp to the grill and cook up about four minutes.  It doesn’t take long!  Remove and reserve.

Step 4

Meanwhile, in a big skillet, wok or large pot over medium-high heat, add in a bit of sesame oil and EVOO along with your mushrooms, bell pepper and onion and another drizzle of EVOO.  Stir until the mushrooms brown up as well.

Step 5

Once they’re browned, add in about half the bottle of Teriyaki sauce and a pinch of salt and pepper.  Let everything sauté together until the veggies get tender.  Add in another splash or so of sauce if you think it needs it.

Step 6

Once everything is ready to go, serve your veggies over your cooked and fluffy rice with grilled shrimp on top.