Quick shrimp stir fry. Shrimp cooked in teriyaki sauce is tender and has the perfect mixture of salty and sweet. This quick shrimp makes the perfect Asian dinner in minutes. This teriyaki shrimp is one of our personal favorites because it's loaded with so much flavor and goes great with noodles, rice or a salad.
Making Trini Chinese food, this video shows you how to make an excellent shrimp stir fry that's very popular in the Caribbean, including Trinidad and Tobago. If no one would judge us we would eat this stir fry every single night. It's so simple to throw together yet full of so much flavor. This Appetizing Quick shrimp stir fry using 8 easy ingredients and 5 simple steps. This is guide how achieve this tasty food.
Ingredients of Quick shrimp stir fry
- It’s 1 pound of shrimp.
- It’s 6 ounces of sugar snap peas.
- Prepare 1/2 cup of onion, julienned.
- You need 2 tablespoons of oil.
- It’s 1 tablespoon of fresh ginger, minced.
- It’s 1 teaspoon of garlic & chili sauce.
- You need 2 tablespoons of soy sauce.
- You need 2 tablespoons of peanut sauce.
In a large skillet over medium heat, heat olive oil. Add shrimp and season with salt and pepper. A healthy and easy meal to enjoy any time! Succulent shrimp, slathered in a delicious.
Quick shrimp stir fry step by step
- Heat skillet or wok over medium high heat with the oil, I use canola oil.
- Add the onion and ginger and sauté for a couple minutes, stirring constantly..
- Add the sugar snap peas and sauces, stir and cook a couple minutes..
- Finally add the shrimp, I use a cooked shrimp that I defrost in warm water, remove the tails then add to the pan and cook only a couple minutes more so shrimp doesn't overcook..
- I served this over brown rice and sprinkled with a few peanuts for garnish and crunch..
This Quick Shrimp Stir Fry will have your family running to the dinner table! We love shrimp for dinner, especially when we use our homemade Stir Fry Sauce and make this super easy shrimp and cashew stir fry! This Shrimp Stir Fry really is quick. With stir fries the trick is to cook everything on high heat. You will want to have all the veggies chopped and the noodles ready to hit the wok before you even turn on the heat.