Teriyaki Shrimp Bowl is a delicious dish with shrimp, mushrooms, red, green and yellow bell peppers covered in an easy to make Asian sauce.
- 3 Tablespoons low-sodium soy sauce
- 6 Tablespoons water
- 2 Tablespoons brown sugar
- 2 teaspoons honey
- 1½ teaspoons minced garlic
- 1½ teaspoons minced ginger
- ¾ teaspoon toasted sesame oil
- 1 Tablespoon cornstarch
- 1½ Tablespoons cold water
- 1 pound large shrimp (31-40 count per lb.) peeled/de-veined
- 2 cups bell peppers (red, yellow and green) any combination making 2 cups total
- 1 cup sliced mushrooms (I use baby bella)
- salt and pepper, to taste
- 2 Tablespoons water
- 1 Tablespoon vegetable oil **DIVIDED USE**
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Heat soy sauce, 6 T. water, brown sugar, garlic, honey, ginger, and sesame oil on Medium-High in a small saucepan. Stir until brown sugar has dissolved (1-2 minutes); turn heat up to High. Let sauce come to a boil, stirring often.
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In separate bowl, whisk 1½ T. cold water with cornstarch until smooth. Stir cornstarch mixture into the sauce. Let sauce boil 1-2 minutes or until sauce thickens, stirring often. Remove pan from heat; set aside.
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Heat 1 t. vegetable oil in large skillet on Medium-High. Once oil is hot (but not smoking), add peppers and mushrooms; stir to combine. Season lightly with salt and pepper (to taste). Cook 3-4 minutes, stirring often, until they begin to soften. Add 2 T. water; cook veggies until water evaporates. Transfer veggies from skillet into a bowl. Cover bowl to keep veggies warm; set aside.
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Wipe skillet clean with paper towels. Add remaining 2 t. vegetable oil; turn heat to High. Pat shrimp dry before adding to hot oil. Add shrimp. Season well with salt and pepper; cook 2-3 minutes until pink in color, and cooked through. NOTE: Don't overcook because overcooked shrimp can become "rubbery" in texture.
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Put veggies back into the skillet with shrimp. Add the sauce; stir to combine. Cook on Medium High only until re-heated (1-2 minutes). Stir, to ensure all shrimp/veggies are coated with sauce. Remove skillet from heat.
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Serve over rice or noodles. Garnish with green onions/sesame seeds (optional),
NOTE: Caloric calculation does not include white rice, brown rice or Asian noodles, as they are recommended, but optional (type or quantity) for serving with this recipe.