This teriyaki shrimp broccoli stir fry is ready in 30 minutes and is the perfect Asian dinner when you want something quick and easy! It will keep reappearing on your table once you’ve tried it out!
Can you use frozen shrimp?
Yes, frozen shrimp is actually more fresh than fresh shrimp in many cases. Defrost the shrimp fully and pat dry before seasoning and cooking.
Can you make it ahead of time?
This teriyaki shrimp broccoli is best served as soon as it’s made, but if you have leftovers they will keep well in the fridge for 3 to 4 days. Reheat it gently on the stovetop to warm through to serve.
What do you serve it with?
This teriyaki shrimp broccoli is a great filling dinner by itself, but it’s great served with a Caprese or Greek salad. For a really filling meal, pair it with some garlic bread.
¼ c. Light Soy Sauce
½ tsp Chilli Flakes
3 tbsp Honey
1 tsp Rice Vinegar
2 tsp Cornstarch Cornflour or Potato Starch can be substituted
1 tsp Garlic minced
¾ c. Water
1 tsp Ginger minced
500g Shrimp deveined and cleaned
3 Garlic Cloves finely chopped
1 tbsp Vegetable oil
1 Whole head of Broccoli cut into florets
Salt to taste
1 c. Mixed Vegetable mushrooms, bell peppers, etc.
Step 1: Combine the sauce ingredients until well mixed. Set aside.
Step 2: In a wok or pan, heat the oil. Add the chopped garlic to the hot oil and saute for about a minute. Add the shrimp and stir fry for about 2 to 3 minutes over high heat until the shrimps begin to turn pink.
Now, add the broccoli along with the vegetables. Stir fry for another 2 to 3 minutes.
Step 3: Stir in the sauce to the wok once the shrimp is cooked and the veggies begin to look bright. Let it come to a boil. If the sauce is too thick, add a little more water and simmer for another minute or two. If needed, season with extra seasoning and salt. Mix well and turn the heat off.
Calories: 600kcal, Carbohydrates: 60g, Protein: 41g, Fat: 22g, Saturated Fat: 12g, Trans Fat: 1g, Cholesterol: 342mg, Sodium: 1493mg, Potassium: 836mg, Fiber: 6g, Sugar: 8g, Vitamin A: 1651IU, Vitamin C: 141mg, Calcium: 424mg, Iron: 5mg
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