Teriyaki Shrimp and Broccoli Stir-Fry: For National Frozen Food Month
Author: Liz Weiss
Recipe type: Dinner
Cuisine: Asian
Serves: 4
This recipe is all about versatility. You can swap in your favorite frozen veggies (snow peas or bell peppers work great!), serve it over any grain you have on hand, and top it with whatever fridge or pantry staples you love. Try sesame seeds for crunch, fresh cilantro for brightness, or sliced green onion for a pop of flavor.
Ingredients
⅓ cup teriyaki sauce (low-sodium preferred)
2 teaspoons cornstarch
2 tablespoons olive oil, divided
2 cubes frozen crushed garlic, thawed
2 cubes frozen crushed ginger, thawed
One 16-ounce bag frozen broccoli florets, thawed
One 16-ounce bag peeled and deveined frozen shrimp, thawed
One 2-cup pouch frozen brown rice, cooked
Sesame seeds (optional)
Instructions
Place the teriyaki sauce and cornstarch in a small bowl and whisk to combine. Set aside.
Heat 1 tablespoon of the oil in a large nonstick skillet or wok over low heat. Add the garlic and ginger and cook, stirring often, until fragrant, 30 seconds to 1 minute. (Be careful, because it may splatter a bit.)
Raise the heat to medium. Add the broccoli and cook, stirring often, until crisp tender, 3 minutes. Remove and set aside in a bowl.
Add the remaining tablespoon of oil to the skillet. Add the shrimp and cook until golden, 2 minutes. Flip and cook 1 more minute.
Add the broccoli back to the skillet. Re-whisk the teriyaki/cornstarch mixture. Stir into the skillet until the broccoli and shrimp are well coated, completely cooked, and the sauce thickens slightly, 1 minute.
Serve over the cooked rice and top with sesame seeds, as desired.
Notes
If frozen brown rice is unavailable, swap it for frozen quinoa, jasmine rice, or cauliflower rice.