How To Make Teriyaki Shrimp and Asparagus Stir-Fry
This teriyaki shrimp stir-fry is a simple and healthy meal, made with plump shrimp and tender asparagus, all tossed in a sweet and tangy sauce.
Serves:
Ingredients
- 5tbspsoy sauce,low-sodium
- 7tbspwater,divided
- 2½tbsphoney
- 2tbspbrown sugar,packed, light or dark
- 2tspfresh ginger,peeled, minced
- 1½tspgarlic,minced
- 1tbsprice vinegar
- ¼tspsesame oil,optional
- 1tbspcornstarch
- 1¼lbslarge shrimp,(21/25)
- 2tbspcanola oil,or olive oil
- 1lbasparagus,preferably thicker spears, woody ends trimmed, diced into 1-inch pieces
- sesame seeds,for garnish, optional
Instructions
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In a small saucepan, whisk together the low-sodium soy sauce, 6 tablespoons of the water, honey, brown sugar, ginger, garlic, rice vinegar, and sesame oil.Â
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Bring the mixture to a light boil over medium-high heat. Whisk together the cornstarch with the remaining water, then add to the sauce mixture in the saucepan.
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Reduce the heat slightly and allow to boil 30 seconds to 1 minute, stirring constantly. Remove from heat, cover and set aside.
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Heat 1 tablespoon oil in a 12-inch non-stick skillet over medium-high heat. Add asparagus and sauté for about 4 to 5 minutes, until tender. Transfer to a plate.Â
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Heat the remaining 1 tablespoon oil in skillet, then add the shrimp. Cook the first side for about 1½ minutes, then flip and cook the opposite side for another 1½ minutes until cooked through.Â
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Add in the asparagus, pour in the teriyaki sauce, and toss everything to evenly coat.
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Serve warm over white or brown rice, garnish with sesame seeds, and enjoy!
Nutrition
- Calories:Â 266.06kcal
- Fat:Â 8.98g
- Saturated Fat:Â 0.99g
- Trans Fat:Â 0.05g
- Monounsaturated Fat:Â 4.82g
- Polyunsaturated Fat:Â 2.62g
- Carbohydrates:Â 24.29g
- Fiber:Â 2.63g
- Sugar:Â 17.42g
- Protein:Â 23.55g
- Cholesterol:Â 178.60mg
- Sodium:Â 1906.55mg
- Calcium:Â 118.01mg
- Potassium:Â 497.59mg
- Iron:Â 3.14mg
- Vitamin A: 119.63µg
- Vitamin C:Â 6.79mg
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