Teriyaki shrimp stir fry
Chatelaine
* PLUS Cooking time: 6 minutes
Andreas Trauttmansdorff
Plump, juicy shrimp, zucchini and red pepper get a fast toss in the pan with teriyaki for a fresh low-fat shrimp stir fry dinner.
Ingredients
-
340-g pkg
frozen uncooked large
shrimp
, peeled
-
2
celery stalks
, sliced
-
1
red
bell pepper
, chopped
-
1
small
zucchini
, sliced
-
2
green onion
, sliced
-
vegetable oil
-
2
garlic cloves
, minced
-
2 tsp
grated fresh
ginger
-
3 tbsp
teryaki sauce
-
1 tsp
dark
sesame oil
Instructions
- If using frozen shrimp, rinse under cold water to melt ice crystals. Drain, then pat dry. Prepare vegetables.
- Lightly coat a wide frying pan with vegetable oil. Set over medium-high heat. Add celery, pepper and zucchini. Stir-fry until pepper starts to soften, 3 minutes. Add shrimp, garlic and ginger. Stir-fry until shrimp turn pink, 2 to 3 minutes. Add teriyaki and onions. Stir until hot, 1 minute. Drizzle with sesame oil. Serve over rice.
Nutrition (per serving)
- Calories
- 134,
- Protein
- 19 g,
- Carbohydrates
- 8.1 g,
- Fat
- 2.7 g,
- Fibre
- 1.4 g,