Teriyaki Shrimp Stir Fry

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Shrimp stir fry marinated in a tangy teriyaki sauce. Sauté the shrimp with fresh veggies and noodles to get dinner ready in under 30 minutes.

Stir fry is becoming one of my favorite options for dinner. They are so simple to throw together and take very little time at all. Not to mention it's easy to throw in lots of veggies. As a gardener, I tend to have a lot of extra veggies that can be thrown into a stir fry.

This shrimp teriyaki recipe takes less than a half hour to make and is full of wild caught shrimp, sugar snap peas, and red bell pepper marinated in a sweet and tangy teriyaki sauce. I like to keep the ingredients as simple as possible when I'm making stir fry while keeping it fresh and delicious.

Something I look out for when shopping for teriyaki sauce is if the sauce contains soy (which an ingredient in a lot of sauces). One of my preferred brands is primal kitchen, which carries a soy-free teriyaki sauce.

How to Stir Fry Shrimp

If you are using frozen shrimp, you will want to defrost the shrimp prior to cooking. Then make sure the shrimp are peeled and deveined. Once they are peeled and deveined, I cover the shrimp in some of the teriyaki sauce and let it marinade prior to sautéing to get the best texture and flavor.

Ingredients

½ lb raw shrimp, peeled and deveined

½ cup teriyaki sauce

1 bell pepper, sliced

10 oz snap peas

¼ cup raw peanuts or cashews, chopped

4 cloves garlic, minced

½ inch knob fresh ginger, grated

¼ cup coconut aminos

1 tbsp fish sauce

8 oz pad thai rice noodles, cooked

How to Make Teriyaki Shrimp Stir Fry

Place the shrimp in a bowl and toss with half of the teriyaki sauce. Cover and place the bowl in the fridge for 30 minutes.

After a half hour, warm up a wok or skillet over medium-high heat. Sauté the shrimp until it starts to turn pink.

Add in the bell pepper, snap peas, peanuts, ginger, and garlic and sauté for 5 minutes.

Add in the noodles followed by the coconut aminos, fish sauce, and remainder of the teriyaki sauce. Stir and cook until the sauce starts to cook down and thicken.

Serve the stir fry with sesame seeds and freshly squeezed lime juice.

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