Teriyaki Shrimp And Vegetable Stir Fry
Recipe: #7183
November 09, 2011
Categories: Shrimp, Japanese, Marinate, Wok/Stir-Fry, Low Cholesterol, Low Fat, more
"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 is 5 servings
Ingredients
- SHRIMP
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- STIR-FRY
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Nutritional
- 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 by Step Method
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
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When purchasing shrimp, look for ones that are pink and firm to the touch. Avoid any shrimp that are slimy or have a strong odor.
- Choose fresh vegetables that are crisp and vibrant in color. Avoid any vegetables that are wilted or discolored.
- Instead of shrimp, you can use chicken. The benefit of this substitution is that chicken is a more widely available and budget-friendly option than shrimp. It also has a mild flavor that pairs well with the vegetables and teriyaki sauce.
- Instead of sesame oil, you can use olive oil. The benefit of this substitution is that olive oil is a healthier option than sesame oil and has a mild flavor that won't overpower the other ingredients. It also has a higher smoke point, which makes it better suited for stir-frying.
Thai Curry Stir Fry Replace the teriyaki sauce with 2 tablespoons of Thai red curry paste. Add 1/2 cup of coconut milk and reduce the chicken broth to 1/4 cup. Add 1/2 teaspoon of turmeric and 1/2 teaspoon of cumin and stir fry until the vegetables are tender and the sauce has thickened.
Coconut Sticky Rice: A delicious and easy accompaniment to the Teriyaki Shrimp and Vegetable Stir Fry. The creamy sweetness of the coconut sticky rice will complement the savory flavors of the stir fry. Plus, it's fast and easy to make, making it the perfect side dish for this meal.
Fried Rice: Fried rice is a classic accompaniment to any stir fry dish. It adds a crunchy texture and savory flavor that will perfectly complement the Teriyaki Shrimp and Vegetable Stir Fry. Plus, it's easy to make and can be customized with your favorite vegetables, meats, and seasonings.
FAQ
Q: What type of oil should I use for the stir fry?
A: For this recipe, you should use vegetable oil for the shrimp marinade, and sesame oil for the stir fry.
Q: How long should I marinade the shrimp?
A: The shrimp should marinade for at least 30 minutes, but no longer than an hour.
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Fun facts:
The teriyaki sauce used in this recipe is a traditional Japanese sauce made from soy sauce, sake, and mirin. It's believed to have originated in the early 1900s, and it's now a popular sauce used in many Japanese dishes.
This recipe was inspired by celebrity chef Emeril Lagasse's own version of a teriyaki shrimp stir fry. He's been using this recipe for years, and it's become a staple in many of his restaurants.