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.