Teriyaki Shrimp Stir-Fry

Every Sunday evening (or the Sunday evenings that I have time) I meal-prep lunches for my boyfriend. He’s the household guinea pig for new recipes that I may or may not enjoy myself, and has had to suffer through the likes of experimental orange steak, peanut butter fried rice, and hellfire Szechuan steak with 25 dried chilies. Sometimes, though, I try to be nice, so last night I whipped a huge batch of teriyaki shrimp stir-fry. It’s mild with a little bit of tang–the perfect (and palatable) meal to eat every day for an entire week. 

If made with 1 cup cauliflower rice, a single serving of this meal comes out to about 10 net carbs sans cornstarch in the sauce. 

This recipe serves four to five when paired with rice or riced cauliflower!

Ingredients:

• 21-25 large shrimp, raw
• 3 bell peppers (red, orange, or yellow), sliced
• 1 zucchini, sliced ¼ in thick
• 1.5 cups snow peas
• ¾ cup soy sauce
• 1.5 tbsp mirin
• 1 tbsp sriracha
• 1.5 tbsp rice vinegar
• 1.5 tbsp light brown sugar
• 2 tbsp minced garlic
• 2 tbsp minced ginger
• 2 tsp white pepper (divided)
• pinch black pepper
• 1 tsp salt
• 1 tsp garlic powder
• 1 tbsp sesame oil
• 2 tbsp water
• 1 tsp cornstarch + ¼ cup water (optional)

Directions:

1. Add soy sauce, mirin, sriracha, rice vinegar, brown sugar, minced garlic, minced ginger, black pepper, and 1 tsp white pepper to a medium bowl and stir until combined. (This is your teriyaki sauce.)
2. Add sesame oil to a large skillet, pot, or wok and on medium-high heat. When sizzling, add all vegetables, garlic powder, 1 tsp white pepper, salt, and water. Stir to coat and cover for 5-7 minutes or until vegetables are brightly colored. 
3. Remove vegetables and set aside.
4. Add shrimp and teriyaki sauce to the same hot pan/pot/wok. Cook for 10-12 minutes or until shrimp are pink and plump.
5. Remove shrimp only (leaving sauce) and set aside with vegetables. 
6. Simmer sauce until thick. (Add 1 tsp cornstarch + ¼ cup water if it’s not thickening/you’re impatient like me.)
7. Remove from heat. Return vegetables and shrimp to the pan/pot/wok with the thickened sauce and toss until coated.
8. Serve with rice or riced cauliflower, garnished with sesame seeds or chopped scallions.

This meal can either be eaten immediately or stored in individual containers foor lunch throughout the week. It keeps for up to six days in the refrigerator and reheats fabulously! Enjoy!

Print Recipe

Teriyaki Shrimp Stir-Fry

Servings: 4 servings

Ingredients

• 21-25 large shrimp raw
• 3 bell peppers red, orange, or yellow, sliced
• 1 zucchini sliced ¼ in thick
• 1½ cups snow peas
• ¾ cup soy sauce
• 1½ tbsp mirin
• 1 tbsp sriracha
• 1½ tbsp rice vinegar
• 1½ tbsp light brown sugar
• 2 tbsp minced garlic
• 2 tbsp minced ginger
• 2 tsp white pepper divided
• pinch black pepper
• 1 tsp salt
• 1 tsp garlic powder
• 1 tbsp sesame oil
• 2 tbsp water
• 1 tsp cornstarch + ¼ cup water optional

Instructions

• Add soy sauce, mirin, sriracha, rice vinegar, brown sugar, minced garlic, minced ginger, black pepper, and 1 tsp white pepper to a medium bowl and stir until combined.
• Add sesame oil to a large skillet, pot, or wok and on medium-high heat. When sizzling, add all vegetables, garlic powder, 1 tsp white pepper, salt, and water. Stir to coat and cover for 5-7 minutes or until vegetables are brightly colored.
• Remove vegetables and set aside.
• Add shrimp and teriyaki sauce to the same hot pan/pot/wok. Cook for 10-12 minutes or until shrimp are pink and plump.
• Remove shrimp only (leaving sauce) and set aside with vegetables.
• Simmer sauce until thick. (Add 1 tsp cornstarch + ¼ cup water if it’s not thickening/you’re impatient like me.)
• Remove from heat. Return vegetables and shrimp to the pan/pot/wok with the thickened sauce and toss until coated.
• Serve with rice or riced cauliflower, garnished with sesame seeds or chopped scallions.