Today I am back with another recipe as part of this week’s dairy-free dinner course review. This next recipe is a quick and easy meal, one where you can pack in the veggies and flavor.
I’m talking about my own Simple Shrimp Stir-Fry, a hit with my husband, my oldest daughter, and our entire extended family. My favorite part about this recipe is the flexibility and the speed. It carried us during quarantine ā we got the same take-out flavor at home within minutes since we were forgoing ordering out. Plus, I could throw in whatever veggies I needed to use up. I prefer to use shrimp, but you can use other meats if you want. Bonus: it’s a one-pot meal. As a flexible, tasty timesaver, this stir-fry was a lifesaver during that hazy fourth trimester period.
Because this recipe cooks up quickly, I recommend having all of your ingredients prepped and ready to go. If you’re short on time but need tasty comfort food that packs a ton of veggies in, try out this Simple Shrimp Stir-Fry! Enjoy!
Notes
Image and recipe: My own
* Avoid using teriyaki sauce. I have found it to be too liquid-y, so I prefer the thicker consistency of glaze instead.Ā
Ingredients
- 2 tablespoons Earth Balance soy-free buttery spread
- 2-3 zucchinis, chopped
- 1 yellow squash, chopped
- 1-2 green bell peppers, chopped
- 4 teaspoons salt
- 4 teaspoons paprika
- 4 teaspoons black pepper
- 3 tablespoons sesame oil
- 3 tablespoons teriyaki glaze*
- 1 pound cooked shrimp, thawed, peeled, deveined, tail-off
- 3 cups cold cooked white rice
- 2 large eggs, whisked
Instructions
- 1. Heat a large skillet or a wok over high heat until smoking. Add the buttery spread. Then, add the zucchinis, squash, and bell peppers. Sprinkle 1 teaspoon each of salt, paprika, and black pepper. Drizzle 1 tablespoon each of sesame oil and teriyaki glaze over the veggies. Stir fry for about 3 minutes.
- 2. Add the shrimp. Sprinkle 1 teaspoon each of salt, paprika, and black pepper. Drizzle 1 tablespoon each of sesame oil and teriyaki glaze over the veggies. Stir fry everything together for about 2 minutes.
- 3. Add the white rice. Sprinkle 1 teaspoon each of salt, paprika, and black pepper. Drizzle 1 tablespoon each of sesame oil and teriyaki glaze over the veggies. Stir fry everything together for about 2-3 minutes.
- 4. Push everything to one side of the skillet or wok and add the eggs. Sprinkle 1 teaspoon each of salt, paprika, and black pepper over the eggs. Let the eggs cook for a little bit then scramble the eggs. When the eggs are cooked but still silky, fold into the rice mixture. Stir fry everything together for about 1 minute more.
- 5. Remove from heat, transfer to a serving dish, and enjoy while it's hot.
