When I want an easy meal, I’m thinking a quick stir fry. A protein that cooks quickly like shrimp tossed in a delicious sauce with plenty of vegetables and served over rice is the perfect complete meal that’s ready in under 30 minutes. As a plus, the leftovers are absolutely delicious too! If you don’t like shrimp or you’re allergic to it, feel free to substitute chopped boneless, skinless chicken thighs. The vegetables in this shrimp teriyaki bowl recipe are carrots, broccoli, and snow peas, but you can add anything that you want, I think mushrooms would also be a great addition. This is my take on shrimp teriyaki, it is not an authentic recipe and simply combines flavors that I think go well together to make a delicious dish.
The process here is simple: heat up some olive oil in a large skillet and add your shrimp, garlic, and onions. Then add your vegetables to the pan while you whisk together a quick sauce made of soy sauce, rice vinegar, hoisin sauce, ginger, cornstarch, and water. The cornstarch allows the sauce to thicken and coat your shrimp and vegetables with deliciousness. Serve these shrimp teriyaki bowls with your favorite grain (I use brown rice) to make sure all that sauce is soaked up.
This is a recipe that you’ll want to make again and again. Substitute different vegetables based on what you have on hand and need to use up in your refrigerator. Save this recipe for your busy weeknights, and make sure you always have some shrimp in the freezer to pull out when you need it. I use raw shrimp for this and peel and devein them myself. If you’ve never done it, here’s a video to show you how. It’s so easy and I think the shrimp have more flavor when you cook them yourself. I hope you enjoy this easy weeknight meal!
- 2 tbsp. olive oil
- 1 lb. raw shrimp, peeled and deveined
- 4 cloves garlic, minced
- ½ yellow onion, chopped
- 2 carrots, peeled and sliced
- 1 large broccoli crown, chopped into small florets
- 1 cup snow peas
- ½ tsp. salt
- ¼ tsp. ground black pepper
- ¼ cup soy sauce
- 4 tbsp. rice vinegar
- 3 tbsp. hoisin sauce
- 1 tsp. ground dried ginger
- 2 tbsp. cornstarch
- 2 tbsp. water
- 2 cups cooked rice, for serving
- In a large skillet, heat olive oil. Add shrimp, garlic, and onion and cook until shrimp are pink and opaque.
- Add carrots, broccoli, and snow peas. Season with salt and pepper and cook until crisp tender, about 5 minutes. They will continue to cook in the sauce.
- In a small bowl or measuring cup, whisk together soy sauce, rice vinegar, hoisin sauce, ginger, cornstarch, and water.
- Pour the sauce over the shrimp and vegetables and stir to combine. Allow to come to a simmer and thicken.
- Serve shrimp and vegetables over rice.
- Enjoy!
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