Last week I introduced you to an awesome teriyaki marinade that I used in a pork chop stir-fry. The marinade can be used on virtually any piece of meat and can help you create a lot of variety in the kitchen. This teriyaki shrimp stir-fry uses the same great marinade but has a totally different feel on the plate. It is light, healthy, and delicious. It is the perfect dinner to serve during the last days of summer when you want to enjoy the fresh produce of the season and don’t want to heat up your kitchen with a hot oven. Teriyaki shrimp is also pretty quick; you can have dinner on the table in 30 minutes.
The key to this delicious teriyaki shrimp is in the marinade. I first introduced the marinade in my 3 Step Teriyaki Pork Chop Stir-fry. It is extremely versatile and can be used on almost anything. In fact, now that I think about it, there isn’t anything I have put it on that didn’t dazzle my taste buds. Anyhoo, you’ll need to whisk up the following ingredients and then let it sit with the meat for a good hour or two:
1 cup reduced sodium soy sauce 1/2 cup water
3/4 cup brown sugar 1 Tbsp white vinegar
1 Tbsp vegetable oil
*Just a side note, these proportions make a large batch of marinade. Cutting it in half will be sufficient for just this recipe. However, I highly suggest making the large portion and using the extra for another meal later in the week.*
Wash and devein 2 pounds of shrimp and mix them with the marinade. If you are unsure how to properly clean shrimp, there is a quick tutorial here. Let those flavors marry in the fridge for a couple of hours.
When you’re ready to cook, heat a wok over medium heat and put the shrimp with the marinade into the wok. To heighten the flavors of my teriyaki shrimp I add in 3 diced green onions, 1 tablespoon of minced garlic, and a sprinkle of sesame seeds. Cook the teriyaki shrimp for about 3 or 4 minutes or until it turns pink. Remove the shrimp with a majority of the juice.
Almost any vegetable can be used in this teriyaki shrimp. That being said, some are better than others. I chose one medium zucchini, one medium yellow squash, and a head of fresh broccoli florets. These are fairly hearty vegetables and hold up well in a stir-fry.
Heat 1 tablespoon of sesame oil in a wok or large saute pan over medium heat. If there is leftover marinade in the wok from the shrimp, even better. Begin stir-frying the broccoli and after 2 or 3 minutes, add in the zucchini and squash. Stir-fry another couple of minutes until the vegetables are tender. Add in a package of stir-fry noodles and the shrimp mixture. Toss the teriyaki shrimp frequently as the marinade coats the vegetables and the noodles heat through. Cook it about 3-4 minutes.
Scoop out your favorite sized portion and top the teriyaki shrimp with extra green onions and sesame seeds.
Don’t you just want to sink your silverware into the teriyaki shrimp and twirl the noodles around your fork? I just love how healthy and easy stir-fries can be on a busy weeknight. If you want to try other stir-fry ideas you may like Spicy Shrimp Fried Rice, 30 Minute Spinach Pasta Bake, or Thai Chicken Curry with Edamame. You can find even more recipes on my One-Pot Wonders board on Pinterest. Happy Cooking y’all!
30 Minute Teriyaki Shrimp and Vegetables
- For the marinade:
- 1 cup low sodium soy sauce
- 3/4 cup brown sugar
- 1 Tbsp vegetable oil
- 1/2 cup water
- 1 Tbsp white vinegar
- For the stir-fry:
- 2 lbs peeled and deveined shrimp
- 3 diced green onion divided
- sesame seeds to taste
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil plus 1 tsp
- 1 head broccoli cut in small pieces
- 1 medium zucchini cut in halves
- 1 medium yellow squash cut in halves
- 1 14 oz package of stir-fry noodles
- Clean and devein the shrimp.
- Mix the ingredients of the marinade and pour over the shrimp.
- Let the shrimp mixture marinate in the fridge for 2+ hours.
- Cut up all vegetables.
- Heat 1 tsp of sesame oil in a wok or large saute pan. Add in the garlic and cook 1 minute.
- Pour in the shrimp and marinade and stir-fry about 3-4 minutes or until shrimp is pink.
- Add in half the green onions and some sesame seeds while stir-frying the shrimp.
- Remove the shrimp with the majority of the marinade into a separate bowl.
- Add 1 Tbsp sesame oil to the wok and stir-fry broccoli about 2-3 minutes.
- Put in the zucchini and squash and continue cooking another 3-4 minutes or until the vegetables are tender.
- Add in the stir-fry noodles and the teriyaki shrimp mixture.
- Toss continually for 3-4 minutes until the noodles heat through.
- Top with remaining green onions and sesame seeds.
- Serve warm.