There’s something about a good shrimp stir fry that just hits the spot. It’s fast, packed with crisp-tender veggies, and coated in a sticky, savory-sweet teriyaki sauce.
Ingredients
- 2 teaspoons sesame oil
- 1 red bell pepper , julienned
- 1 yellow bell pepper , julienned
- 1/2 cup carrots , chopped
- 1/2 red onion , sliced
- 2 tablespoons seasoned rice vinegar
- 1/2 teaspoon fine sea salt
- 1 pound large shrimp , peeled and deveined
- 1 cup sugar snap peas
- 1 cup bean sprouts
- 1 1/2 cups teriyaki sauce , divided
- 1 tablespoon sesame seeds
- 4 cups cooked sticky rice
Instruction
- Heat the 2 teaspoons sesame oil in a large skillet or wok over medium high heat.
- Add the sliced 1 red bell pepper and 1 yellow bell pepper, 1/2 red onion, chopped 1/2 cup carrots , 2 tablespoons seasoned rice vinegar and 1/2 teaspoon fine sea salt. Toss and cook for 2-3 minutes.
- Add the peeled, raw 1 pound large shrimp and 1 cup sugar snap peas, continue to cook for 4-5 minutes or until shrimp are opaque and curled. Stir in the 1 cup bean sprouts and 1 cup of the teriyaki sauce, cook for an additional minute.
- Divide the cooked 4 cups cooked sticky rice into 4 bowls. Equally divide teriyaki shrimp stir fry over the rice. Top with the remaining 1/2 cup teriyaki sauce and 1 tablespoon sesame seeds.
- If you've tried this recipe, make sure to come back and let us know how it was in the comments or star ratings.
