Teriyaki Shrimp Stir Fry
This teriyaki shrimp stir fry is loaded with tender shrimp, veggies, and rice noodles in a zest, bold sauce.
Ingredients
Shrimp
- 14 oz rice noodles
- 1 ½ lbs shrimp extra large
- ¾ teaspoon smoked paprika
- ¼ teaspoon white pepper
- ½ teaspoon salt
- 1 tablespoon garlic olive oil
- 2 tablespoon butter
Stir Fry
- 1 red bell pepper large; sliced thin
- 1 carrot diced thin
- 2 teaspoon corn starch
- ¼ cup vegetable broth
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon coconut aminos
- ¼ cup teriyaki coconut aminos
- ½ teaspoon ground ginger
- 1 tbsp minced garlic
- ¼ teaspoon salt
- 7 green onions sliced thin
Instructions
Noodles
- Boil the noodles according to the package directions for al dente. Drain and set aside.
Shrimp
- Add the shrimp, smoked paprika, white pepper, and salt to a medium bowl and toss until fully coated.
- Preheat a wok on medium heat with the garlic olive oil. Then, add the shrimp and butter and saute for 2 minutes on each side until slightly pink. Transfer the shrimp to a plate using a slotted spoon, leaving the juice in the wok.
Stir Fry
- Add the pepper and carrot slices and cook for 3 to 4 minutes, stirring constantly, until the vegetables soften.
- While the vegetables are cooking, whisk the broth and corn starch until smooth. Then, add the rice vinegar, sesame oil, coconut aminos, teriyaki aminos, ginger, garlic, and salt, and whisk until combined.
- Add the noodles, shrimp, and green onions to the wok. Then, pour the sauce over all and mix until combined.
Nutrition
Calories: 420kcalCarbohydrates: 60gProtein: 26gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 193mgSodium: 682mgPotassium: 447mgFiber: 2gSugar: 2gVitamin A: 2720IUVitamin C: 29mgCalcium: 104mgIron: 2mg
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