Teriyaki Shrimp Stir Fry
A simple but tangy shrimp stir fry.
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Servings: 4 people
Calories: 657kcal
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Equipment
- 1 wok or skillet
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 tablespoon fish sauce
- 8 oz pad thai rice noodles cooked
For Serving
- fresh limes
- sesame seeds
Instructions
- 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.
Nutrition
Calories: 657kcal | Carbohydrates: 126.9g | Protein: 28.5g | Fat: 5.3g | Saturated Fat: 0.8g | Cholesterol: 26mg | Sodium: 2259mg | Potassium: 1248mg | Fiber: 17.8g | Sugar: 19.7g | Calcium: 286mg | Iron: 7mg
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