Teriyaki Shrimp Stir Fry

By Jessica Segarra

Prep Time:

10m

Bake/Cook Time:

15m

Yield:

4 servings

If you're looking for a quick weeknight dinner, this homemade take-out Teriyaki Shrimp Stir Fry recipe is for you. We start with an easy homemade Teriyaki sauce and load it with fresh stir-fry veggies and shrimp. Serve over rice, or as is, for a healthy and easy dinner.

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Products Used

Light Brown Sugar Poly Bag

Ingredients

1 tablespoon cornstarch
1/4 cup rice wine vinegar
1/2 cup low sodium soy sauce
1/4 cup packed Imperial Sugar Light Brown Sugar
1 tablespoon honey
2 garlic cloves, minced
1 tablespoon minced fresh ginger
1 1/2 lbs uncooked shrimp, peeled & deveined
1 tablespoon sesame oil
2 cups stir-fry veggies, fresh or frozen
Sesame seeds and fresh basil, optional garnish

Directions

In a medium-sized bowl, whisk together cornstarch and one tablespoon rice wine vinegar. Add remaining rice wine vinegar and whisk until smooth. Add soy sauce, brown sugar, honey, garlic, and ginger.
Transfer sauce to a small saucepan over medium high heat. Bring to a boil, whisking constantly. Allow to boil for 90 seconds and immediately remove from heat.
Place shrimp in a large bowl, pour teriyaki sauce on top and toss to coat. Set aside.
Heat toasted sesame oil in a wok (or large non-stick skillet) over medium-high heat. Add stir fry veggies and cook until crisp-tender, about 4-5 minutes.
Add shrimp and sauce and cook until shrimp is cooked through, about 2-3 minutes.
Serve with rice and a sprinkle of sesame seeds, if desired

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Jessica Segarra @TheNoviceChef.

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