Teriyaki Shrimp and Asparagus Stir-Fry
Ingredients
The sauce
-
5
Tbsp
low-sodium soy sauce
-
7
Tbsp
water
-
2 ½
Tbsp
honey
-
2
Tbsp
packed brown sugar
-
2
tsp
peeled and minced fresh ginger
-
1 ½
tsp
minced garlic
-
1
Tbsp
rice vinegar
-
¼
tsp
sesame oil
-
1
Tbsp
cornstarch
The main ingredients
-
1 ¼
lbs
large shrimp (21/25)
-
2
Tbsp
canola oil or olive oil
-
1
lb
asparagus
-
Sesame seeds
for garnish
optional
Instructions
- Whisk together soy sauce, 6 Tbsp water, honey, brown sugar, ginger, garlic, rice vinegar, and sesame oil in a saucepan.
- Bring the mixture to a light boil over medium-high heat.
- Whisk cornstarch with the remaining 1 Tbsp water and add to the saucepan.
- Boil for 30 seconds to 1 minute while stirring, then remove from heat and set aside.
- Heat 1 Tbsp of oil in a skillet and sauté the asparagus until tender, about 4-5 minutes, then transfer to a plate.
- In the same skillet, heat the remaining oil and cook the shrimp for about 1 ½ minutes on each side until cooked through.
- Add the asparagus back to the skillet, pour in the teriyaki sauce, and toss to coat.
- Serve warm over rice and garnish with sesame seeds if desired.
Nutrition Facts (estimated)
Servings
4
Calories
312
Total fat
9g
Total carbohydrates
25g
Total protein
32g
Sodium
830mg
Cholesterol
357mg
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