Teriyaki Shrimp Stir-Fry Casserole Recipe Is What's for Dinner (30 Minutes) by Terri Kendrick

Teriyaki Shrimp Stir-Fry Casserole Recipe Is What's for Dinner (30 Minutes)

When I’m short on time on weeknights, a good stir-fry is my favorite quick and easy meal. I also take shortcuts like frozen stir-fry vegetables, which I keep on hand in the freezer, and microwavable rice packets to speed things up even more. This stir-fry, inspired by EatingWell, gives me another 10 minutes back at the end when it transforms into a casserole and finishes in the oven, instead of on the stovetop. That allows plenty of time for me to pour drinks and set the table!

To make this teriyaki shrimp stir fry casserole recipe you will need just a handful of simple ingredients. Here is your shopping list: sesame oil, frozen stir-fry vegetables, teriyaki sauce (either store bought or homemade teriyaki sauce work), cornstarch, fresh garlic, fresh large shrimp, microwavable jasmine rice and optional slivered almonds for garnishing.

This is a little something different than normal casserole recipes you'd think of. I'm wondering why?! Shake things up for dinner tonight by surprising your family with this easy baked teriyaki shrimp recipe loaded with healthy vegetables.

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Cuisine: American / Asian
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4


  • 4 tablespoons sesame oil
  • 12 ounces frozen stir-fry vegetables
  • 1/3 cup teriyaki sauce
  • 1/4 cup water
  • 2 tablespoons cornstarch
  • 2 cloves garlic, minced
  • 2 cups shrimp (about 16 large shrimp)
  • 8-ounce microwavable jasmine rice packet, cooked
  • slivered almonds, for garnish (optional)

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Recipe Notes

  • I used frozen vegetables and microwavable rice for convenience, but you can also use fresh vegetables and rice you cook.
  • Try marinating the shrimp in the teriyaki sauce for a few hours in the fridge for a deeper flavor.
  • Instead of popping the skillet in the oven at the end, you can also finish the stir-fry on the stovetop.

Here's how to make it:

  1. Heat 2 tablespoons of sesame oil in a large, ovenproof skillet over medium-high heat. Add shrimp and cook until they’ve just turned pink. Do not overcook. Remove shrimp from pan.
  2. Add remaining sesame oil to the pan and pour in frozen vegetables. Cook over medium-high heat for about 10 minutes until thawed and softened. Turn the heat down to low.
  3. Mix teriyaki sauce, water, cornstarch and garlic in a small bowl.
  4. Add the shrimp and cooked rice to the veggies in the pan. Pour the sauce mixture over everything. Stir to combine well.
  5. Transfer the pan to a preheated 350-degree F oven. Bake for about 10 minutes or until everything is just warmed through and the sauce has thickened. If you leave in too long, it will dry out.
  6. Serve sprinkled with slivered almonds, if desired, before serving.

Nutrition Facts Per Serving

Calories: 513

Total Fat: 6g

Saturated Fat: 1.1g

Cholesterol: 185mg

Sodium: 546mg

Total Carbohydrate: 87.5g

Dietary Fiber: 2g

Total Sugars: 2.7g

Protein: 24.5g

Vitamin D: 0mcg

Calcium: 106mg

Iron: 2mg

Potassium: 288mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Elisa Schmitz
What a beautiful, nourishing dish. And I love that you served it with chopsticks, so fun! #yum

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