Teriyaki Shrimp Stir Fry Food

SHRIMP TERIYAKI

Shrimp Teriyaki image

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

Ingredients

2 tablespoons olive oil
40 uncooked medium shrimp
2 cloves crushed garlic
⅛ teaspoon garlic powder
⅛ teaspoon ground ginger
⅓ cup brown sugar
1 teaspoon sesame seeds
½ cup white wine
3 tablespoons teriyaki sauce, or more to taste
½ cup teriyaki marinade
2 (16 ounce) packages frozen deluxe stir-fry vegetables
2 cups hot cooked white rice

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 AND VEGETABLE STIR-FRY

Teriyaki Shrimp and Vegetable Stir-Fry image

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

Ingredients

2 heads baby bok choy
2 tablespoons vegetable oil
1 tablespoon grated fresh ginger root
½ pound uncooked medium shrimp, peeled and deveined
1 cup broccoli florets
1 cup sliced zucchini
2 tablespoons soy sauce
2 tablespoons sweet vermouth
2 tablespoons brown sugar
2 teaspoons rice vinegar
1 tablespoon cornstarch

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

Shrimp Teriyaki Stir-Fry image

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

Ingredients

16 ounces cooked shrimp, peeled and deveined
1 (14 ounce) bag classic coleslaw mix
6 -8 uncooked scallions, chopped
8 tablespoons teriyaki sauce
4 -5 lbs spaghetti squash (1 large or 2 medium)

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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