Shrimp Stir Fry

I love stir fry and I can't believe that I don't have a standard Shrimp Stir Fry recipe on here yet! I often make variations of this adding lime juice, sriracha, honey or anything else I feel needs to be in my stir fry to give it a little extra zing that day. This recipe is very basic and gives me what I needed today - a plate of delicious veggies in a wonderful sauce over some rice with plump juicy shrimp. What more can a girl ask for?! Like any of my stir fry recipes feel free to change up the vegetables to what you prefer most in your stir fry.



Shrimp Stir Fry: Serves 4

1lbs Shrimp - Peeled & Deveined
1 Garlic Clove - Minced
1C Broccoli
1 Bell Pepper - Sliced
1 Onion - Sliced
1 Zucchini - Sliced
2 Carrots - Sliced
1C Sugar Peas
1/2C Chicken Stock - Fat Free
1/4C Teriyaki Sauce - LaChoy Brand
2TB Soy Sauce
1TB Corn Starch
1TB Olive Oil
2C Water
1C Rice
Salt & Pepper

In a sauce pot bring the water, rice, 1tsp of olive oil and some salt to a boil, stir, cover and reduce to a simmer until all of the water has been absorbed into the rice.

In a large skillet add the remaining 2tsp of olive oil over medium to medium high heat, add the garlic with the broccoli, onions and carrots and some salt and pepper, stir and cook for 2-3 minutes, add the remaining veggies and cook for another 3-5 minutes until the veggies are cooked through but still have a nice crunch to them. Remove to a large bowl.

Mix together the chicken stock, teriyaki sauce, soy sauce and corn starch and pour about 1/4 of the mixture into the skillet along with the shrimp and cook the shrimp in a single layer for 3-4 minutes until they are fully cooked through. Add the remainder of the sauce to the pan with the veggies and allow the sauce to thicken, stirring constantly (this will happen quickly). Remove from the heat, serve over the rice and enjoy!

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WW: 8 Points Plus / Serving