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Teriyaki Shrimp Stir Fry

Course: Dinner


For the stir fry:

  • 1 ¼ lbs large shrimp peeled and deveined
  • 3 cups mixed vegetables
  • salt & pepper to taste
  • 1 tbsp vegetable oil
  • sliced green onions and sesame seeds optional garnish

For the sauce:

  • cup soy sauce
  • ½ cup  water
  • 3 tbsp brown sugar
  • 2 tsp minced garlic
  • 2 tsp minced ginger
  • 1 tbsp honey
  • 1 tsp toasted sesame oil
  • 1 ⅓ tbsp cornstarch 


  • For sauce: place soy sauce, water, brown sugar, garlic, honey and sesame oil in a small pot over high heat. 
  • Stir until sugar is dissolved, about 3 minutes. Turn up heat to high and bring to a boil.
  • Mix the cornstarch with 2 tablespoons of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes or until the sauce has thickened. Set sauce aside.
  • For the stir fry: Heat 1 teaspoon vegetable oil in a large pan over medium-high heat. Add the vegetables and season with salt and pepper to taste.
  • Cook for 3-5 minutes or until vegetables have started to brown and soften. Add 2 tablespoons of water and cook, until water has evaporated. When your vegetables are crisp tender remove them from the pan and set aside.
  • Wipe out the pan. Heat the remaining 2 teaspoons of oil in the pan over high heat.
  • Place the shrimp in the pan and season generously with salt and pepper. Cook for 2-3 minutes or until just cooked through (shrimp should be pink and opaque).
  • Add the vegetables back to the pan. Pour the sauce over the top and cook for 1-2 minutes over medium high heat until warmed through.
  • Garnish with sesame seeds and sliced green onions if desired.