Stir Fried Shrimp
This shrimp stir fry brings together tender shrimp, crisp broccoli, and a sweet and savory teriyaki sauce for an easy meal that comes together in no time. Inspired by classic shrimp teriyaki flavors, it's a simple way to get dinner on the table without sacrificing flavor. Serve this shrimp and broccoli stir fry over rice with our Vegetable Fried Rice for an easy weeknight dinner
Ingredients
For the Shrimp
1½ lbs large shrimp, peeled and deveined
½ tsp baking soda (optional)
2 Tbsp olive oil
1 tsp kosher salt
For the Stir Fry
4 Tbsp neutral oil, split in half
3 cups broccoli florets, cut into bite-size pieces
1 cup frozen shelled edamame
2 cloves garlic, minced
1 tsp freshly grated ginger
1 tsp kosher salt
For Finishing
Sesame seeds, for garnish
Chopped scallions, for garnish
Lime wedges
Instructions
Optional Prep
Place the shrimp in a bowl and pat very dry with paper towels. Sprinkle the baking soda evenly over the shrimp and toss to coat thoroughly. Let rest for 15 minutes. This step helps the shrimp stay firm and plump when cooked. After 15 minutes, rinse the shrimp well under cold running water to remove excess baking soda, then pat completely dry. This step is optional. But does make a big difference in the texture of the shrimp.
Transfer dry shrimp to a clean bowl. Add olive oil and kosher salt. Toss gently and refrigerate for 15–30 minutes.
Heat a large skillet or wok over medium-high heat. Add 2 tablespoon neutral oil.
Add the broccoli and cook for 3–4 minutes, stirring occasionally. If needed, add 2–4 tablespoons of water and cover briefly to steam until tender-crisp.
Add the frozen edamame, garlic, and ginger. Cook another 1–2 minutes until fragrant and heated through.
Transfer the vegetables to a plate and set aside. Carefully wipe out the pan with a paper towel to remove excess moisture and bits that could burn, then return the pan to the heat and allow it to get hot again. Add 2 tablespoons of neutral oil.
Add the marinated shrimp in a single layer. Cook for about 1½–2 minutes per side until pink and opaque. Try to avoid overcrowding the pan and overcooking.
Return the vegetables to the pan. Drizzle ½ cup Kinder’s Teriyaki Marinade around the edges of the pan and allow it to bubble briefly before tossing everything together. This helps the sauce lightly caramelize and evenly glaze the shrimp and vegetables.
Remove from heat and garnish with sesame seeds and chopped scallions.
Serve immediately over steamed rice or alongside Vegetable Fried Rice.
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Stir Fried Shrimp
This shrimp stir fry brings together tender shrimp, crisp broccoli, and a sweet and savory teriyaki sauce for an easy meal that comes together in no time. Inspired by classic shrimp teriyaki flavors, it's a simple way to get dinner on the table without sacrificing flavor. Serve this shrimp and broccoli stir fry over rice with our Vegetable Fried Rice for an easy weeknight dinner
Ingredients
For the Shrimp
1½ lbs large shrimp, peeled and deveined
½ tsp baking soda (optional)
2 Tbsp olive oil
1 tsp kosher salt
For the Stir Fry
4 Tbsp neutral oil, split in half
3 cups broccoli florets, cut into bite-size pieces
1 cup frozen shelled edamame
2 cloves garlic, minced
1 tsp freshly grated ginger
1 tsp kosher salt
For Finishing
Sesame seeds, for garnish
Chopped scallions, for garnish
Lime wedges
Instructions
Optional Prep
Place the shrimp in a bowl and pat very dry with paper towels. Sprinkle the baking soda evenly over the shrimp and toss to coat thoroughly. Let rest for 15 minutes. This step helps the shrimp stay firm and plump when cooked. After 15 minutes, rinse the shrimp well under cold running water to remove excess baking soda, then pat completely dry. This step is optional. But does make a big difference in the texture of the shrimp.
Transfer dry shrimp to a clean bowl. Add olive oil and kosher salt. Toss gently and refrigerate for 15–30 minutes.
Heat a large skillet or wok over medium-high heat. Add 2 tablespoon neutral oil.
Add the broccoli and cook for 3–4 minutes, stirring occasionally. If needed, add 2–4 tablespoons of water and cover briefly to steam until tender-crisp.
Add the frozen edamame, garlic, and ginger. Cook another 1–2 minutes until fragrant and heated through.
Transfer the vegetables to a plate and set aside. Carefully wipe out the pan with a paper towel to remove excess moisture and bits that could burn, then return the pan to the heat and allow it to get hot again. Add 2 tablespoons of neutral oil.
Add the marinated shrimp in a single layer. Cook for about 1½–2 minutes per side until pink and opaque. Try to avoid overcrowding the pan and overcooking.
Return the vegetables to the pan. Drizzle ½ cup Kinder’s Teriyaki Marinade around the edges of the pan and allow it to bubble briefly before tossing everything together. This helps the sauce lightly caramelize and evenly glaze the shrimp and vegetables.
Remove from heat and garnish with sesame seeds and chopped scallions.
Serve immediately over steamed rice or alongside Vegetable Fried Rice.