teriyaki shrimp

This recipe for teriyaki shrimp stir fry is shrimp and vegetables coated in a homemade teriyaki sauce and served over brown rice. An easy and healthy dinner option that's ready in less than 20 minutes!

Teriyaki Shrimp Stir Fry

lbs shrimp

vegetables

salt and pepper

vegetable oil

Optional garnishes: sliced green onions and sesame seeds

soy sauce

water

brown sugar

garlic

ginger

honey

sesame oil

cornstarch

For the sauce:&nbsp;Place the soy sauce, water, brown sugar, garlic, ginger, honey and sesame oil in a small pot over medium high heat.

Stir until sugar is dissolved, about 3 minutes. Turn up heat to high and bring to a boil.

Mix the cornstarch with 2 tablespoons of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes or until sauce has thickened. Set sauce aside.

For the stir fry:&nbsp;Heat 1 teaspoon vegetable oil in a large pan over medium-high heat. Add the vegetables and season with salt and pepper to taste.

&nbsp;Cook for 3-5 minutes or until vegetables have started to brown and soften. Add 2 tablespoons of water and cook, until water has evaporated. When your vegetables are crisp tender remove them from the pan and set aside.

Wipe out the pan. Heat the remaining 2 teaspoons of oil in the pan over high heat.

Place the shrimp in the pan and season generously with salt and pepper. Cook for 2-3 minutes or until just cooked through (shrimp should be pink and opaque).

Add the vegetables back to the pan. Pour the sauce over the top and cook for 1-2 minutes over medium high heat until warmed through.

Garnish with sesame seeds and sliced green onions if desired.

https://content.jwplatform.com/videos/ysOFy4Hh.mp4

This recipe for teriyaki shrimp stir fry is shrimp and vegetables coated in a homemade teriyaki sauce and served over brown rice. An easy and healthy dinner option that’s ready in less than 20 minutes!

Shrimp Stir Fry

These fresh and delicious Teriyaki Shrimp Quinoa Bowls seasoned with honey, ginger, and soy sauce are topped with avocado and a Cucumber Salsa.

Teriyaki Shrimp Quinoa Bowls with Mango-Cucumber Salsa

dry (multi-color quinoa, rinsed well)

vegetable broth

scallions

mango mango (from 1)

mini cucumbers (from 3)

jalapeño (sliced into thin rounds)

lime (juiced)

cilantro

lb raw peeled and deveined shrimp (tail off)

olive oil

garlic (minced)

soy sauce or gluten-free tamari

rice vinegar

oz sliced avocado (from 1 small haas)

Place quinoa into a pot with 1 1/3 cups broth and bring to a boil. When it begins boiling, turn heat to low and cover.

Cook 15 to 18 minutes or until liquid is absorbed.

Toss in scallions.

In a small bowl, combine the mango, cucumber, jalapeño, lime juice, pinch of salt and cilantro. Set aside.

In a large bowl, combine the soy sauce, rice vinegar, honey, and ginger. Set aside.

Add 1 tsp olive oil to a large skillet over medium-high heat. Add the garlic and ginger and cook until fragrant, 1 minute.

Add the sauce to the pan and cook 3 to 4 minutes until it reduces slightly, then add the shrimp.

Cook until shrimp are cooked through and pink, 3 minutes. Drizzle with sesame oil.

Divide the quinoa in 4 bowls. Top each with cooked shrimp and sauce.

Top with the mango and cucumber salsa and avocado.

Watch the recipe video above. Healthy Teriyaki Shrimp Broccoli Stir Fry is ready in 30 minutes and is an easy Asian recipe when you want dinner quickly. Made with a homemade teriyaki sauce, this is best served with steamed rice.

Teriyaki Shrimp Broccoli Stir Fry (Ready in 30 mins)

Garlic (minced)

Ginger (minced)

Light Soy Sauce

Honey

Rice Vinegar

Chilli Flakes

Cornstarch (Cornflour or Potato Starch can be substituted)

Water

Vegetable oil

Garlic Cloves (finely chopped)

Whole head Broccoli

Mixed Vegetables (mushrooms, bell peppers etc.)

Shrimp (deveined and cleaned)

Salt (to taste)

Mix together all the ingredients under sauce and set aside.

Heat half the oil in a wok or pan, and add the chopped garlic. Saute for a minute and add shrimp. Stir fry the shrimp on high heat for 2-3 minutes till it starts turning pink. Add the broccoli and vegetables and stir fry again for 2-3 minutes.

Once the shrimp is cooked through and the veggies start looking bright, add the sauce and keep stirring till it comes to a boil. Add a little more water if the sauce is too thick. Simmer for a minute or two. Check for seasoning and add salt if required. Stir well and switch off the flame.

https://www.youtube.com/watch?v=RBBOM2GFSBg

This teriyaki shrimp broccoli stir fry is ready in 30 minutes and is the perfect asian dinner when you want something quick and easy!

Full recipe: http://www.myfoodstory.com/teriyaki-shrimp-broccoli-stir-fry-recipe/

PRODUCTS USED
Light Soy Sauce: http://amzn.to/2n9Q5J8
Organic Honey: http://amzn.to/2mK1fXm
Cornstarch: http://amzn.to/2moZWw8

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Teriyaki Shrimp Stir fry with Broccoli | My Food Story

An amazingly quick and easy curry filled with plump shrimp and juicy bell pepper. The coconut sauce is ultra creamy, slightly spicy and can’t-stop-eating-delicious.

Thai Coconut Shrimp Curry

shrimp

½ tsp red pepper flakes

turmeric

garlic powder

¼ tsp white pepper

unsalted butter

bell pepper (sliced)

tbsp ginger

shallot (finely chopped)

broth

tbsp mild red curry paste

½ tsp turmeric (ground cumin, ground coriander)

tbsp fish sauce

full fat coconut milk ((14 oz/400 ml) coconut milk)

tsp sriracha (optional)

torn thai basil

onions

chili pepper

marinating

Get all the prep done before you start cooking. Add shrimp, soy sauce, red pepper flakes, turmeric, garlic powder and white pepper to a bowl. Stir to combine, set aside.

chopping

Grate the ginger and garlic cloves. Finely chop the shallot and slice the bell pepper.

searing

Heat oil and butter in a large skillet over high. Place shrimp in a single layer. Sear, 1 minute per side. Remove from skillet.

sautéing

In the same skillet, add bell pepper. Sauté for 5 minutes, or until it starts to soften. Add garlic, ginger and shallot. Cook until soft and fragrant, about 2 minutes. Deglaze with chicken broth, simmer for 2 minutes while stirring and scraping up the brown bits on the bottom of the skillet with a wooden spoon.

simmering

Stir in red curry paste. Add brown sugar, turmeric, cumin, coriander, white pepper, soy and fish sauce. Cook for 1 minute, stir frequently. Pour in coconut milk and bring to a boil. Simmer for 5 minutes or until the sauce starts to thicken.

tossing

Add lime juice, sriracha and Thai basil. Stir to combine. Toss in shrimp, simmer for no longer than 1 minute. Top with cilantro leaves, fried onions and chili pepper. Serve with a crunchy cucumber salad and steamed rice. Enjoy!

This was fantastic! I also added broccoli &amp; baby corn. I sampled as I was cooking fully expecting to add more soy sauce or sriracha or turmeric but nope —it was already perfect! It took about 30 mins to make and there was a fair bit of cleanup afterwards but it was totally worth it!

It’s was fun to make and we added tofu, lime zest, and extra bell peppers.. sautéed onions with bell peppers. I’ll make this again, but probably use less red curry paste, no red pepper, and more coconut milk to our liking. Husband couldn’t finish it and I sweated  threw it lol . Otherwise a good recipe. Any other suggestions to make it a little less spicy?

OMG—This may just be the best dinner I’ve ever made! Didn’t have bell pepper so put in yellow squash. Also used yellow curry paste instead since that’s all I had. Thank you for a great recipe!!

We had this for dinner last night and really enjoyed it. The flavors were wonderful. I will definitely make this again.

I loved this recipe using red curry paste! Do you have suggestions or modifications for using green curry paste just for a change of pace?
Thanks for this delicious recipe!

Made this a couple of nights ago and it was/is delicious! ( have to dial back the Thai chili paste next time: I loved it but too much for one: she actually had coffee ice cream immediately after to cool palate!😉). Definitely a keeper !!

This is a great recipe, although I’ve never seen “mild red curry paste” and so the curry I made was definitely not kid friendly.  Good thing my fridge is jammed with stuff for my kiddo!  Definitely will make again.  I even added another can of coconut milk and it is still pretty darn spicy!

This dish was to die for. As usual with Anna's recipes, the prep work was work every chop, slice, and measure. My husband could not stop eating it and I was right behind him. I followed the recipe exactly as written down to the garnish suggestions. I always find that these recipes are tried and tested so I don't mess with the measures and they always turn out for me. Such a tasty dish with such a true Thai flavour explosion. Thumbs up for this one! Will definitely be adding this to my favourites list. Thank you.

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The most viewed teriyaki shrimp recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine