SHRIMP TERIYAKI RECIPE RECIPES

SHRIMP TERIYAKI - RECIPES | PAMPERED CHEF US SITE

Shrimp Teriyaki - Recipes | Pampered Chef US Site image

This simple, one pot meal with lots of flavor from the Asian-inspired sauce is a perfect weeknight dinner.

Provided by PAMPEREDCHEF.COM

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 lb. (450 g) green beans, trimmed and cut in half
1 tbsp (15 mL) olive oil
1 lb. (450 g) large raw shrimp (31–40 count), peeled, deveined, and tails removed
1 can (8oz./250 g) sliced water chestnuts, drained
1 green onion, sliced
1 tbsp (15 mL) sesame seeds
Optional: White rice or cauliflower rice
¼ cup (60 mL) low-sodium, gluten-free soy sauce
1 tbsp (15 mL) rice vinegar
3 garlic cloves, pressed
2 tsp (10 mL) grated fresh ginger
2 tsp (10 mL) sesame oil
1 tsp (5 mL) honey
⅛-¼ tsp (0.5-1 mL) red pepper flakes
1 tsp (15 mL) cornstarch (see cook’s tip)
1 tbsp (15 mL) water

Steps:

Fill the Nonstick Saute & Steam Pan with 2 cups (500 mL) of water. Cover and bring to a boil over high heat.Remove the lid and place the green beans in an even layer in the steamer and position it over the top of the pan. Cover the steamer with the lid, reduce to medium heat, and steam for 8–10 minutes, or until the beans are crisp-tender.For the sauce, combine the soy sauce, rice vinegar, garlic, ginger, sesame oil, honey, and red pepper flakes in a small bowl. To make a cornstarch slurry, combine the cornstarch and water in a separate bowl.Turn off the heat. Using oven mitts, remove the lid and steamer from the pot. Set the green beans aside. Drain the water from the pan and return the pan to medium heat. Heat the oil for 2 minutes. Add the shrimp and sauce; cook, turning once, until the shrimp are pink and opaque, about 2–3 minutes. Stir in the green beans and water chestnuts.Stir the cornstarch slurry, then add it to the pan. Cook until thickened, 2–3 minutes.Remove the pan from the heat and sprinkle with the green onion and sesame seeds. If you’d like, serve over rice or cauliflower rice.

TERIYAKI SHRIMP AND VEGETABLE STIR-FRY RECIPE | ALLRECIPES

Teriyaki Shrimp and Vegetable Stir-Fry Recipe | Allrecipes 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 Asian

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4 servings

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, CarbohydrateContent 13.9 g, CholesterolContent 86.3 mg, FatContent 7.5 g, FiberContent 1.5 g, ProteinContent 11.5 g, SaturatedFatContent 1.2 g, SodiumContent 595.9 mg, SugarContent 8.8 g

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