TERIYAKI SHRIMP STIR FRY RECIPE
This teriyaki shrimp stir fry recipe is filled with loads of shrimp and fresh vegetables all tossed in a homemade teriyaki sauce. So easy to make and huge on flavor!
Provided by Mike Hultquist
Categories Main Course
Time 30m
Number Of Ingredients 20
Steps:
- Make the teriyaki sauce first. To a small pot, add soy sauce, water, brown sugar, chili flakes, honey, garlic, ginger, sesame oil and mirin.
- In a small bowl, swirl together cold water and cornstarch until you have a thin slurry. Pour into the pot and stir to incorporate.
- Bring to a quick boil, then reduce heat and simmer 3-4 minutes to thicken and allow the flavors to develop.
- Next, heat a large wok or pan to medium heat and add 1 tablespoon chili oil.
- Add the peppers and baby corn and cook about 6-7 minutes to soften. Transfer the veggies to a plate and reserve.
- Add remaining chili oil to the pan. Season the shrimp with salt and pepper and toss them into the hot wok. Cook them a couple minute per side until they are nicely pink and cooked through.
- Add cooked vegetables back to the pan with about ½ cup of the teriyaki sauce, or more as desired. Stir and heat through about 5 minutes.
- Serve on plates and enjoy.
- Keep the remainder of the teriyaki sauce in the fridge in a sealed container. Use it for your next meal!
Nutrition Facts : Calories 395 kcal, Carbohydrate 47 g, Protein 30 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 286 mg, Sodium 2649 mg, Fiber 4 g, Sugar 27 g, ServingSize 1 serving
SHRIMP TERIYAKI
A savory and sweet dish that is sure to impress your company. My husband always tops his with soy sauce, but I enjoy tasting the little hint of sweet.
Provided by Kristi Celaya
Categories World Cuisine Recipes Asian
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a wok over medium heat. Add shrimp, garlic, garlic powder, and ginger. Cook until shrimp are opaque, 3 to 5 minutes.
- Add brown sugar and sesame seeds. Blend in white wine, teriyaki sauce, and teriyaki marinade and bring to a boil. Add frozen vegetables and return to a boil. Reduce heat to a simmer. Cover and cook until vegetables are heated through and tender, 10 to 15 minutes.
- Serve stir-fry over a bed of rice.
Nutrition Facts : Calories 354.2 calories, Carbohydrate 53.4 g, Cholesterol 101.4 mg, Fat 6.3 g, Fiber 6.4 g, Protein 19.5 g, SaturatedFat 1 g, Sodium 1457.8 mg, Sugar 16.8 g
TERIYAKI SHRIMP BROCCOLI STIR FRY (READY IN 30 MINS)
Watch the recipe video above. Healthy Teriyaki Shrimp Broccoli Stir Fry is ready in 30 minutes and is an easy Asian recipe when you want dinner quickly. Made with a homemade teriyaki sauce, this is best served with steamed rice.
Provided by Richa
Categories Side Dishes
Time 30m
Number Of Ingredients 14
Steps:
- Mix together all the ingredients under sauce and set aside.
- Heat half the oil in a wok or pan, and add the chopped garlic. Saute for a minute and add shrimp. Stir fry the shrimp on high heat for 2-3 minutes till it starts turning pink. Add the broccoli and vegetables and stir fry again for 2-3 minutes.
- Once the shrimp is cooked through and the veggies start looking bright, add the sauce and keep stirring till it comes to a boil. Add a little more water if the sauce is too thick. Simmer for a minute or two. Check for seasoning and add salt if required. Stir well and switch off the flame.
Nutrition Facts : Calories 400 kcal, Sugar 21 g, Sodium 2480 mg, Fat 8 g, SaturatedFat 4 g, Carbohydrate 42 g, Fiber 8 g, Protein 44 g, Cholesterol 420 mg, ServingSize 1 serving
SPICY SHRIMP AND PINEAPPLE FRIED RICE
Steps:
- For the shrimp: In a large bowl, combine the shrimp with the soy sauce, Ginger-Garlic Paste, sambal and cornstarch. Mix well to coat the shrimp. Cover and refrigerate for 15 minutes.
- For the egg crepes: In a bowl, whisk together the eggs, soy sauce and 1/4 teaspoon water. Set a medium nonstick skillet over medium-low heat and coat it lightly with peanut oil. Pour in half the egg mixture and swirl the pan so the egg coats the bottom. Cook over low heat until firm, then carefully turn with a spatula and finish cooking on the other side, about 45 seconds per side. Transfer the egg crepe to a plate to cool. Repeat with remaining egg mixture. When the crepes are cool enough to handle, stack, roll and slice them into thin julienne strips. Set aside until ready to use.
- For the fried rice: Set a large wok or large nonstick skillet over high heat and swirl in 1 tablespoon of the peanut oil. Add the marinated shrimp and stir fry until slightly pink, about 2 minutes. Transfer the shrimp to a plate and set aside. Reduce the heat to medium and add the remaining 2 tablespoons peanut oil. Add the onions, celery and Ginger-Garlic Paste and stir fry until softened and fragrant, about 3 minutes. Add the sesame oil and the rice and stir fry until hot and a little crispy, about 2 minutes, breaking up the rice with a wooden spoon as you go. Fold in the peas, edamame, pineapple and bean sprouts and continue to stir fry until the vegetables heated through, about 2 minutes more. Stir in the soy sauce and sambal. Fold in the cooked shrimp and the sliced egg crepe. Transfer to a serving platter and garnish with chopped scallions.
- Pulse the garlic and ginger in a food processor. With the processor running, stream in the canola oil and process to a paste. (You'll need 3 tablespoons of the paste for the above recipe. Refrigerate remaining paste for up to a week.)
HOMEMADE TERIYAKI SAUCE RECIPE
This homemade teriyaki sauce recipe has just the right amount of sweet with a touch of spice, the perfect stir fry sauce, on chicken wings, grilled or broiled chicken or even meatballs.
Provided by Mike Hultquist
Categories Main Course
Time 15m
Number Of Ingredients 11
Steps:
- To a small pot, add soy sauce, water, brown sugar, chili flakes, honey, garlic, ginger, sesame oil and mirin.
- In a small bowl, swirl together cold water and cornstarch until you have a thin slurry. Pour into the pot and stir to incorporate.
- Bring to a quick boil, then reduce heat and simmer 3-4 minutes to thicken and allow the flavors to develop.
- Remove from heat, cool, and store in the fridge. Strain, if desired. Keeps a week or so.
Nutrition Facts : Calories 62 kcal, Carbohydrate 13 g, Protein 1 g, Sodium 878 mg, Sugar 10 g, ServingSize 1 serving
SPICY TERIYAKI PRAWNS & SESAME FRIED RICE
Whip up these spicy teriyaki prawns with sesame fried rice in just 15 minutes - and just for you: this recipe serves one
Provided by Esther Clark
Categories Dinner, Lunch, Main course
Time 15m
Number Of Ingredients 9
Steps:
- Microwave the rice for 1 min. Heat a glug of oil in a frying pan over a high heat. Fry the pak choi and spring onions for 2 mins. Stir in the egg until scrambled, then add the rice and sesame seeds and cook for 2 mins or until piping hot. Set aside.
- In another frying pan, heat a glug of oil and fry the prawns for 2 mins. Add the sauces and cook until sticky. Serve with the veg, rice and sesame seeds.
Nutrition Facts : Calories 705 calories, Fat 35 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 31 grams sugar, Fiber 12 grams fiber, Protein 29 grams protein, Sodium 5.8 milligram of sodium
SESAME SHRIMP FRIED RICE WITH CABBAGE
This dish is a 10 minute meal in a bowl that gives you all the full-flavor satisfaction of fried rice without loads of grease and salt. Make sure you use very cold cooked rice (hello leftover Chinese food), or you will wind up with a sticky mess.
Provided by Ellie Krieger
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a very large nonstick skillet or wok over a high heat. Add the scallions, ginger and shrimp and cook stirring frequently until the shrimp turn pink, about 1 1/2 minutes. Add the cabbage and continue cooking until it begins to soften, but is still somewhat crisp, about 2 minutes more. Transfer the shrimp-cabbage mixture to a bowl.
- Heat the sesame oil in the same skillet or wok over a medium-high heat. Add the rice and cook stirring frequently, until heated through, about 3 minutes. Add the shrimp-cabbage mixture back to the skillet, stir in the soy sauce and sesame seeds and serve.
GINGER TERIYAKI RICE RECIPE
Ginger Teriyaki Rice Recipe is a stir fried rice of cooked white rice tossed in some butter fried ginger with a hint of garlic and some spring onions. A dash of salt and pepper, a generous splash of the ginger teriyaki sauce and fresh spring onion greens do all the magic. This flavoured Ginger Teriyaki Rice can be packed in a lunch box or served as part of a meal during the weekends. With sharp, rustic flavours, this rice recipe can be put together in no time. Serve Ginger Teriyaki Rice Recipe along with One Pot Creamy Spinach Lentils Recipe or Chicken with Creamy Mushroom Sauce Recipe, Spinach Mushroom Stir Fry Recipe and Apple And Ginger Cocktail Recipe. Serve Coffee Ice Cream Recipe. Try our other Rice Recipes: Jalapeno Cilantro Lime Rice Recipe Herbed Butter Rice Recipe With Rosemary & Thyme Rosemary Chicken Rice Recipe With Spicy Tomato Garlic Sauce
Provided by Archana's Kitchen
Time 40m
Yield Makes: 4 Servings
Number Of Ingredients 9
Steps:
- To begin making the Ginger Teriyaki Rice Recipe, heat a skillet with sesame oil on medium flame.
- To the hot oil, add ginger garlic and spring onions, saute for about a minute.
- Now add in the salt, pepper powder and ginger teriyaki sauce.
- Add the rice and toss well, ensuring the rice is evenly mixed.
- Turn off the flame, check the taste and adjust the seasonings according. Transfer the Ginger Teriyaki Rice to a serving bowl and serve hot.
- Serve Ginger Teriyaki Rice Recipe along with One Pot Creamy Spinach Lentils Recipe or Chicken with Creamy Mushroom Sauce Recipe, Spinach Mushroom Stir Fry Recipe and Apple And Ginger Cocktail Recipe. Serve Coffee Ice Cream Recipe.
SPICY SHRIMP FRIED RICE WITH BROCCOLI
Spice up this fried rice with shrimp and broccoli by adding ginger, jalapeno and chili oil.
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop onto a plate.
- Add the shrimp to the skillet, season with 1/4 teaspoon salt and stir-fry until just cooked through, about 3 minutes. Transfer to a bowl. Add the remaining 1 tablespoon oil to the skillet, then add the broccoli, garlic, ginger, jalapeno, Shaoxing and 1/4 teaspoon salt and stir-fry until crisp-tender, 2 to 3 minutes.
- Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, shrimp and any juices to the skillet and cook, stirring to break up the egg and mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the chili oil and serve.
- Copyright 2016 Television Food Network, G.P. All rights reserved
THAI COMBINATION FRIED RICE
This dish is loosely based on Thailand's ubiquitous fried rice dish, kao pad. Usually some kind of animal protein accompanies the rice - squid, crabmeat, ham, chicken, whatever the cook has on hand. My version relies instead on tofu and vegetables; the most important ingredients are the rice itself, the garlic and the fish sauce. Have all of your ingredients prepared and close to the stove. Cooking goes very quickly.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 10m
Yield Serves four to six
Number Of Ingredients 15
Steps:
- Heat a large wok or large, heavy nonstick skillet over medium-high heat until a drop of water evaporates upon contact. Add the oil and swirl, then add the carrot and tofu. Stir-fry until lightly colored, about two minutes. Add the garlic and stir-fry until golden, about 30 seconds. Pour in the beaten egg. Stir-fry until scrambled, then add the rice. Cook the rice - scooping it up and pressing it into the pan, then scooping it up again - for about two minutes. Add the fish, chile sauces, tomato and chopped scallions, then stir together for about a half-minute. Serve, garnishing each plate with the cilantro and cucumbers and passing lime wedges, scallions and fish sauce with chiles. Diners should squeeze lime juice onto their rice as they eat.
THAI FRIED PRAWN & PINEAPPLE RICE
This quick, low calorie supper is perfect for a busy weeknight. Cook your rice in advance to get ahead - run it under cold water to chill quickly, then freeze in a food bag for up to one month
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 13
Steps:
- Heat the oil in a wok or non-stick frying pan and fry the spring onion whites for 2 mins until softened. Stir in the pepper for 1 min, followed by the pineapple for 1 min more, then stir in the green curry paste and soy sauce.
- Add the rice, stir-frying until piping hot, then push the rice to one side of the pan and scramble the eggs on the other side. Stir the peas, bamboo shoots and prawns into the rice and eggs, then heat through for 2 mins until the prawns are hot and the peas tender. Finally, stir in the spring onion greens, lime juice and coriander, if using. Spoon into bowls and serve with extra lime wedges and soy sauce.
Nutrition Facts : Calories 311 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 21 grams protein, Sodium 2.9 milligram of sodium
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