Teriyaki Shrimp Stir-Fry Recipe Is What's for Dinner (30 Minutes, 7 Ingredients) High Protein Recipes Casseroles Asian Recipes Dinner Seafood Low Sugar Recipes Grains Budget Recipes

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 high-protein 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 (check out the health benefits of 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.

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

Ingredients

• 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 ounces (1 packet) microwavable jasmine rice packet, cooked
• slivered almonds, for garnish (optional)

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. (Try marinating the shrimp in the teriyaki sauce for a few hours in the fridge for a deeper flavor.)
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. (I used frozen vegetables and microwavable rice for convenience, but you can also use fresh vegetables and rice you cook.)
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. (Instead of popping the skillet in the oven at the end, you can also finish the stir-fry on the stovetop.)
6. Serve sprinkled with slivered almonds, if desired, before serving.

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