Teriyaki Shrimp Stir Fry

Teriyaki Shrimp Stir Fry is an easy, one pan meal that's ready in 25 minutes. With a simple teriyaki sauce, shrimp, and fresh veggies, this lighter dish is perfect served over rice or noodles!

Course Main Course

Cuisine Chinese

Keyword sheet pan recipe, shrimp recipe, stir fry

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 199

Author Gayle

Equipment

Baking Sheets

Ingredients

¼ cup reduced-sodium soy sauce
3 tablespoons honey
2 teaspoons cornstarch
2 teaspoons grated fresh ginger
2 teaspoons minced garlic
1 pound large shrimp, peeled and deveined (I used the 16-20 count jumbo frozen shrimp)
5 cups broccoli florets
1 red onion chopped
1 red bell pepper chopped
Sesame seeds to garnish if desired

Instructions

Preheat oven to 425°F. Line a large baking pan with parchment paper or aluminum foil. Set aside.
In a small bowl, combine the soy sauce, honey, cornstarch, ginger, and garlic. Whisk well.
Place shrimp and vegetables onto prepared pan. Drizzle with sauce and toss to coat.
Cook for 15 minutes, flipping once during cooking. Remove from oven and sprinkle with sesame seeds and serve over rice, if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to four days.
If using frozen shrimp, run under water to thaw just before cooking.
See my tips and tricks for making this Teriyaki Shrimp Stir Fry above the recipe box.

Nutrition