Teriyaki Shrimp and Vegetable Stir-Fry Recipe

Recipesfull introduces to you: Shrimp Recipes. (Teriyaki Shrimp and Vegetable Stir-Fry Recipe). Shrimp, bok choy, broccoli, and zucchini are happy together in a stir-fry that makes its own teriyaki sauce. Serve over rice or noodles for a tasty meal.

Brief

Prep 15 mins

Cook: 10 mins

Total: 25 mins

Servings: 4

Yield: 4 servings

Teriyaki Shrimp and Vegetable Stir-Fry Recipe

Ingredients

2 heads baby bok choy

2 tablespoons vegetable oil

1 tablespoon grated fresh ginger root

½ pound uncooked medium shrimp

peeled and deveined

1 cup broccoli florets

1 cup sliced zucchini

2 tablespoons soy sauce

2 tablespoons sweet vermouth

2 tablespoons brown sugar

2 teaspoons rice vinegar

1 tablespoon cornstarch

Lemon-Garlic Shrimp and Grits

Dinner

Directions

Step 1

Slice the stem ends of the bok choy off to separate the leaves. Wash and drain the leaves; discard the ends. Cut the leafy green part of the leaves from the white part keeping both parts separated.

Step 2

Heat a large skillet or wok over high heat; add oil. Cook and stir ginger in the hot oil for 1 minute. Add shrimp and continue cooking until they are bright pink and opaque reducing heat as necessary to prevent burning 2 to 3 minutes.

Step 3

Stir white pieces of bok choy broccoli zucchini soy sauce vermouth brown sugar and rice vinegar into the skillet. Cover and continue cooking until bok choy begins to soften 4 to 5 minutes.

Step 4

Stir to coat the vegetables with the liquid. Sprinkle with cornstarch and stir until it mixes in and disappears. Top with the green pieces of bok choy cover and continue cooking until leaves start to wilt and the sauce thickens 1 to 2 minutes. Stir to coat everything with sauce. Serve hot.

Nutritional Information

Teriyaki Shrimp and Vegetable Stir-Fry Recipe

Servings Per Recipe:4

Calories: 173.6

% Daily Value *

Protein: 11.5g 23%

Carbohydrates: 13.9g 5%

Dietary Fiber: 1.5g 6%

Sugars: 8.8g

Fat: 7.5g 12%

Saturated Fat: 1.2g 6%

Cholesterol: 86.3mg 29%

Vitamin A Iu: 2533.3IU 51%

Niacin Equivalents: 4.4mg 34%

Vitamin B6: 0.3mg 17%

Vitamin C: 48.9mg 81%

Folate: 58.8mcg 15%

Calcium: 92.8mg 9%

Iron: 2.3mg 13%

Magnesium: 39.6mg 14%

Potassium: 392.4mg 11%

Sodium: 595.9mg 24%

Thiamin: 0.1mg 7%

Calories From Fat: 67.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.