(Teriyaki Shrimp Stir Fry recipe can be found on the blog Sally’s Baking Addiction here.)
Step by Step Instructions:
This 30 minute Teriyaki Shrimp Stir Fry dish will be on the table in no time. Here’s what you’ll need: 1 1/2 pounds of raw, deveined, (and peeled if you can) shrimp, Cornstarch, Honey, Apple Cider Vinegar (or rice vinegar), Sesame Oil (or Olive Oil would be fine too), Sesame Seeds (for topping), 1/2 cup of reduced sodium Soy Sauce, 1/4 cup of Brown Sugar, 2-3 cups of your favorite stir fry veggie like these Noodle Beans I found at the farmers’ market, a clove of Garlic, and fresh Ginger.
Start by prepping your ingredients. I like to begin with the ginger because it’s a bit more labor intensive. You can use 1-2 teaspoons of ginger. I cut off about 1 inch of ginger for around a teaspoon worth and peeled it with a spoon.
Then grate it with a microplane grater until you have your desired amount. Go ahead and mince your garlic as well at this time.
In a small bowl combine 1 tablespoon of cornstarch and 1 tablespoon of room temperature water.
Then whisk it together.
In a small saucepan add the water/cornstarch mixture, 1/2 cup of soy sauce, 1/4 cup of brown sugar, 2 tablespoons of honey, 1/4 cup of vinegar, the minced garlic (1 teaspoon is what you’re looking for), and the grated ginger.
Whisk the sauce as it begins to simmer.
Thaw your shrimp according to the package instructions. And peel it once thawed if you need to.
Once the sauce starts to boil, let it boil for 1 minute so it can thicken. Then remove it from the heat.
Then remove it from the heat. You can see it’s nice and thick and glossy thanks to the cornstarch.
Place your peeled shrimp in a glass (or heat proof) bowl.
Pour half of the teriyaki sauce you just made over the shrimp.
Stir to coat the shrimp and let them marinate uncovered on the counter top for 10 minutes.
As the shrimp marinated, I got some rice cooking. Then I washed and dried my noodle beans. Seriously these are such a cool vegetable!
Then slice them into about 1 inch pieces so they are easier to eat.
Then put the sliced beans in a bowl until you’re ready for them.
At this point, I sliced 1 green onion as well for topping the finished dish.
Now it’s time to put cook the Teriyaki Shrimp Stir Fry. Heat a nonstick pan over medium-high heat. Add 1-2 teaspoons of sesame oil to the pan.
Once the oil is hot, add the beans to the pan. Stir pretty frequently for 3-4 minutes, or until the beans are tender but still have a good bite.
Once the beans are cooked, add the shrimp and the rest of the sauce to the pan. Stir and cook for another 2-3 minutes, or until all of the shrimp are pink on both sides.
Here is the finished Teriyaki Shrimp Stir Fry. Remove the pan from the heat and serve the dish immediately over a bed of rice. Top with a sprinkle of green onions and sesame seeds and enjoy! Happy teriyaki making!
- 1 tablespoon (7g) Cornstarch
- 1 tablespoon (15ml) room temperature Water
- ¼ cup (50g) Brown Sugar
- 2 tablespoons (42g) Honey
- ½ cup (120ml) reduced sodium Soy Sauce
- 1 - 2 teaspoons minced fresh Ginger
- ¼ cup (60ml) Vinegar (a rice wine or apple cider works well)
- 1 teaspoon minced Garlic (about 1 large clove)
- 1½ lbs medium to large raw Shrimp, peeled & deveined1
- 2 teaspoons Sesame Oil or Olive Oil
- 2-3 cups Noodle Beans (or your favorite stir fry veggie like snap peas, snow peas, green beans, etc.)
- optional: Sesame Seeds and sliced Green Onions for garnish; Serve with Rice
- Begin by preparing your shrimp if it’s frozen. Thaw according to package instructions, and peel if needed. Place shrimp in a glass (or heat proof) bowl.
- Make the teriyaki sauce by whisking together the cornstarch and water in a small bowl. Then in a small sauce pan combine the soy sauce, cornstarch/water mixture, brown sugar, honey, vinegar, minced garlic, and grated ginger. Turn to medium heat and stir as the mixture starts to simmer. When it begins boiling (you can turn the heat up a little if you need to), let it boil for one minute so that it’ll thicken. Remove the pan from the heat.
- Pour half of the sauce over the shrimp, and stir until the shrimp is coated. Let it marinate for 10 minutes uncovered on the counter.
- While the shrimp marinates, cook your rice. Once the rice is cooking, prep your veggie of choice. If using noodle beans, slice them into 1-2 inch pieces that are easy to eat.
- Once the shrimp has marinated, heat a nonstick pan over medium-high heat. Add the sesame oil to it. Once the oil is hot, add your sliced beans. Cook for 3-4 minutes until the beans are tender but still have a crunch. (Don’t overcook them.)
- Add the shrimp to the hot pan along with the rest of the sauce. Stir for 1-2 minutes or until all of the shrimp are pink on each side. Remove the pan from the heat, and serve immediately over a bed of rice. Top with sliced green onions and sesame seeds for added color and flavor. Enjoy!!
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