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.
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
Serving: 1serving | Calories: 221kcal | Carbohydrates: 22.5g | Protein: 24.7g | Fat: 4.3g | Fiber: 2g