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You can’t go wrong with this quick and easy weeknight meal.

Shrimp and Vegetable Stir-Fry
Recipe type: Main
Cuisine: American Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • ½ cup teriyaki sauce (I prefer Soy Vay Veri Veri Teriyaki if not homemade)
  • ¼ cup orange juice
  • 2 tablespoons sesame or vegetable oil
  • 2 cloves garlic, chopped
  • 2 teaspoons ginger, finely chopped (optional)
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 2 cups broccoli florets
  • 1 cup baby carrots
  • 1 small white onion, chopped
  • 2 cups snow peas
  • 2 cups bean sprouts (optional)
  • ½ teaspoon black pepper
  • 1 cup sliced fresh mushrooms
  • 1½ pounds uncooked medium shrimp, peeled and deveined
  • A few springs of cilantro (optional)
  • 4 cups cooked white or brown rice, for serving
  1. Mix together the orange juice and teriyaki sauce. Set the sauce aside.
  2. Heat the sesame oil in a non-stick skillet over medium heat. Stir in the garlic (and ginger, if using) and cook for 10 seconds. Add the broccoli, carrots, onion, peppers, and black pepper; cook and stir until the broccoli and carrots are tender, about 5 minutes. Stir in the mushrooms and cook for 2 minutes. Add snow peas (and bean sprouts, if using); cook 1 minute more. Remove the vegetables from the skillet and set aside.
  3. Return the skillet to the heat and pour in the sauce mixture; cook for 1 minute. Add the shrimp to the sauce and stir until the shrimp are bright pink on the outside and no longer transparent in the center, about 3 minutes. Stir the vegetables back into the pan, top with cilantro (if using) and serve over rice.