Teriyaki Shrimp And Vegetable Stir Fry

Prep Time
Cook Time
Ready In

"A simple stir fry. If you have a wok, all the better, but this can easily be prepared in a large saute pan with high sides. You can add your favorite vegetables, but these are some of mine. Sugar snap peas and mushrooms are also very good. It really depends what you like best. Serve over a basmati rice."

Original recipe yields 5 servings


  • Serving Size: 1 (326.2 g)
  • Calories 225.6
  • Total Fat - 9.1 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 143.6 mg
  • Sodium - 1000.7 mg
  • Total Carbohydrate - 17.7 g
  • Dietary Fiber - 3 g
  • Sugars - 7.1 g
  • Protein - 19.4 g
  • Calcium - 228.6 mg
  • Iron - 2.5 mg
  • Vitamin C - 48.3 mg
  • Thiamin - 0.1 mg

Step 1

Shrimp ... Add the shrimp, garlic, ginger, cayenne pepper and oil to a large ziplock bag or bowl and marinate 30 minutes to 1 hour.

Step 2

Preparation ... As the shrimp marinates, prepare all the vegetables; prepare the rice if you plan on serving it; and mix the corn starch, chicken broth and teriyaki together and set to the side.

Step 3

Stir Fry ... Heat up a large saute pan or wok on medium high - high heat and add the sesame oil. Add the shrimp, including the marinade and cook quickly until the shrimp just begin to turn pink. They will continue cooking after they are added back in. Remove the shrimp to a small bowl and set to the side using a slotted spoon or spider so the oil remains in the pan.

Step 4

Vegetables ... Add the peppers, onions, carrots, and broccoli and cook 2 minutes; then add the zucchini, water chestnuts, red pepper flakes and cook another 2 minutes until the vegetables are tender. Add the shrimp back in, along with the chicken broth mix (with the teriyaki and corn starch). Stir until the sauce thickens and season with salt and pepper.

Step 5

Serve ... I prefer to serve this over basmati rice. ENJOY!

Tips & Variations

No special items needed.