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Teriyaki Shrimp Stir Fry cooks up in 30 minutes, and gives you flavor and ease every mother of 5 kids is looking for.
For a month I listened to my 10 year old ask for Stir Fry. For a month, I hemmed and hawed. I like Stir Fry, but was feeling overwhelmed with suddenly needing to cook 3 meals a day for my 5 children.
I finally got around to making this Teriyaki Shrimp Stir Fry, when Birds Eye was looking for influencers to share how they use their frozen veggies. I opened my freezer, and starting brainstorming – Asian Medley veggies, Shrimp – seemed like the perfect stir fry was coming together.
I’ve learned a lot over the past 2 months as I’ve fried, baked, whipped, and stirred my way through the COVID-19 pandemic. The biggest is that I sorely underestimate the power of frozen foods, and perhaps rely too much on canned foods.
What I love about this Teriyaki Shrimp Stir Fry, is that it got my kids to try Shrimp, and it was super easy and fast to make. Bonus points, if you have leftover rice in the fridge. You could fry it up right in the sauce and veggie mix for more ease and flavor.
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- 1 TBS butter
- 1/4 cup Teriyaki Sauce
- 1 cup Shrimp precooked, tails off
- 2 cups white rice
- 4 cups water
Ingredients
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- Melt butter in a large frying pan with Teriyaki sauce over medium heat.
- Add Birds Eye SteamFresh Asian Medley, and cook over medium heat until veggies are tender.
- While veggies are cooking, in a medium pot, cook rice in water.
- Add Shrimp to the veggie mix, and cook 5-10 minutes until heated through.
- Serve shrimp and veggies over rice.
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