Quick 10 Minute Shrimp Teriyaki Stir Fry Recipes
TERIYAKI SHRIMP AND VEGETABLE STIR-FRY
Shrimp, bok choy, broccoli, and zucchini are happy together in a stir-fry that makes its own teriyaki sauce. Serve over rice or noodles for a tasty meal.
Provided by Marcia
Categories World Cuisine Recipes Asian
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Slice the stem ends of the bok choy off to separate the leaves. Wash and drain the leaves; discard the ends. Cut the leafy green part of the leaves from the white part, keeping both parts separated.
- Heat a large skillet or wok over high heat; add oil. Cook and stir ginger in the hot oil for 1 minute. Add shrimp and continue cooking until they are bright pink and opaque, reducing heat as necessary to prevent burning, 2 to 3 minutes.
- Stir white pieces of bok choy, broccoli, zucchini, soy sauce, vermouth, brown sugar, and rice vinegar into the skillet. Cover and continue cooking until bok choy begins to soften, 4 to 5 minutes.
- Stir to coat the vegetables with the liquid. Sprinkle with cornstarch and stir until it mixes in and disappears. Top with the green pieces of bok choy, cover, and continue cooking until leaves start to wilt and the sauce thickens, 1 to 2 minutes. Stir to coat everything with sauce. Serve hot.
Nutrition Facts : Calories 173.6 calories, Carbohydrate 13.9 g, Cholesterol 86.3 mg, Fat 7.5 g, Fiber 1.5 g, Protein 11.5 g, SaturatedFat 1.2 g, Sodium 595.9 mg, Sugar 8.8 g
SHRIMP TERIYAKI STIR-FRY
The original recipe from WW called for serving this over brown rice. We prefer it over spaghetti squash. The kids said the dish taste like the inside of an egg roll. Very easy, delicious and healthy!
Provided by Marg CaymanDesigns
Categories Greens
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut squash in half lengthwise; remove seeds. Place squash cut sides up in a microwave dish with 1/4 cup water. Cover with plastic wrap and cook on high for 6 minutes. Rotate each piece, recover and cook for about 6 minutes more or until tender and easily pierced with a fork. Let stand covered, for 5 minutes.
- Meanwhile, combine slaw, scallions and teriyaki sauce in skillet. Cook for approximately 5 minutes or until cabbage is tender. Add shrimp. Stir and continue to cook until heated through.
- "Comb" out the spaghetti squash strands with a fork onto each plate. Top with 1/4 of the shrimp and slaw mixture. Stir and enjoy!
Nutrition Facts : Calories 339.6, Fat 4.7, SaturatedFat 0.8, Cholesterol 239.1, Sodium 2551.8, Carbohydrate 46.1, Fiber 3.1, Sugar 8.8, Protein 32.5
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