Easy 20 Minute Teriyaki Shrimp Stir Fry

This easy teriyaki shrimp stir fry comes together in 20 minutes! It's made with shrimp, carrots, broccoli, sugar snap peas and a simple homemade teriyaki sauce. It's paleo, gluten-free and AIP.

Course Main Dishes

Cuisine Asian Inspired

Keyword shrimp stir fry

Prep Time 5

Cook Time 15

Servings servings

Calories 221

Author Michelle

Ingredients

For the sauce

⅓ cup coconut aminos
1 tsp apple cider vinegar
2 tbsp honey
2 tsp arrowroot starch
Salt and pepper omit pepper for AIP

For the stir fry

1 tbsp avocado oil
1 small carrot julienned
1 cup sugar snap peas sub more broccoli for AIP
1 ½ cups broccoli florets
Salt and pepper to taste
2 cloves garlic minced
1 tsp ginger grated
1 lb shrimp peeled and deveined
To serve
Rice sub cauliflower rice for paleo/whole30
Green onion

Instructions

Combine the ingredients for the sauce in a small bowl. Whisk together and set aside.
Using a large pan, heat the oil over medium heat. Add the carrot, snap peas, and broccoli and saute for 6-7 minutes or until lightly tender. Lightly season with salt and pepper and the garlic at the end and saute for another 1-2 minutes. Set aside.
Pat the shrimp dry and lightly season with salt and pepper. Using the same pan (adding more oil if needed) reduce the heat to medium-low and add the shrimp. Allow to cook for about 2 minutes (or until the shrimp is pink) before turning. Cook on the other side for another 2 minutes or until the shrimp is cooked through.
Add the vegetables back to the pan along with the sauce. Stir for 1-2 minutes or until the sauce is thick and fully coating the stir fry.
Serve with cauliflower rice and top with green onion.

Video

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition