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Teriyaki Shrimp and Vegetables in a Large White Bowl on a Wood Counter

30-Minute Teriyaki Shrimp and Vegetables

A fast, healthy teriyaki shrimp stir-fry: shrimp marinated in a homemade soy, brown sugar and vinegar teriyaki, cooked with green onions, garlic and sesame, then tossed with broccoli, zucchini, yellow squash and stir-fry noodles.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Asian
Ingredients Method Notes

Ingredients
  

Teriyaki marinade (halve for just this recipe)
  • 1 cup reduced-sodium soy sauce
  • 1/2 cup water
  • 3/4 cup brown sugar
  • 1 tablespoon white vinegar
  • 1 tablespoon vegetable oil
Stir-fry
  • 2 pounds shrimp peeled and deveined
  • 3 green onions diced, plus more for serving
  • 1 tablespoon minced garlic
  • sesame seeds a sprinkle, plus more for serving
  • 1 tablespoon sesame oil
  • 1 head broccoli cut into florets
  • 1 medium zucchini sliced
  • 1 medium yellow squash sliced
  • 14 oz stir-fry noodles 1 package

Method
 

  1. Whisk the soy sauce, water, brown sugar, vinegar and oil. Toss the shrimp with the marinade (use half and save the rest) and refrigerate 1-2 hours.
  2. Heat a wok over medium heat and add the shrimp with their marinade, the green onions, garlic and a sprinkle of sesame seeds. Cook 3-4 minutes until the shrimp turn pink, then remove the shrimp with most of the juice.
  3. Heat the sesame oil in the wok (any leftover marinade is a bonus). Stir-fry the broccoli 2-3 minutes, then add the zucchini and squash and cook a couple of minutes more until tender.
  4. Add the stir-fry noodles and the shrimp mixture and toss 3-4 minutes until the noodles are hot and everything is coated.
  5. Serve topped with extra green onions and sesame seeds.

Notes

The marinade works on chicken and pork too; make the full batch and use the extra later in the week.