shrimp teriyaki stir fry

Making your own teriyaki is simple. This is also very good with chicken.


frozen, uncooked Key West or gulf shrimp ( Try not to by Asian imported shrimp)

fresh, cubed pineapple

sugar snap peas

1 red pepper, sliced thin

1/2 a large onion cut into chunks

medium grain rice

sesame or canola oil

1 clove garlic, minced

1 small ginger root, minced

8 tablespoons Sherry wine

8 tablespoons low sodium soy sauce

4 tablespoons honey

pinch of red pepper flakes

4 teaspoons corn starch

4 tablespoons water

toasted sesame seeds


  • Cook rice per package instructions
  • Clean shrimp and remove shells
  • In a bowl combine garlic, ginger, Sherry, soy sauce, honey and red pepper flakes. Mix well.
  • Mix water and corn starch together. Add to above mixture until thickened.
  • Add shrimp to mixture
  •  Heat large skillet to medium high and add sesame oil (if you do not have sesame oil, use canola)
  • Add onions, sugar snap peas, pineapple and peppers. Stir fry on high for a few minutes until vegetables are bright but still crisp.
  • Remove shrimp from marinade and add to a separate pan. Cook for a few minutes until the shrimp turn pink.
  • Add shrimp and marinade to large pan with vegetables, leave on high for about  a minute and then turn down to low for 2-3 minutes. Sprinkle toasted sesame seeds over everything in pan.
  • Serve over rice.

A Jackie O’ Recipe