Keto Teriyaki Shrimp Stir-Fry
Succulent shrimp marinated in ginger and cayenne, combined with bell peppers, broccoli, carrots, and zucchini in a rich teriyaki-cornstarch glaze. Quick, weeknight-friendly Asian-inspired dish with bright flavors and satisfying textures. Perfect for busy families seeking restaurant-quality results at home. This version balances umami depth with fresh vegetable crunch, finished with sesame oil aromatics.
Ingredients
- 1 pound large shrimp, peeled, deveined, tails removed
- 1 clove garlic, minced
- ¼ teaspoon ground ginger
- ¼ teaspoon cayenne pepper
- 2 teaspoons vegetable oil
- 1 red bell pepper, julienned
- ¾ cup carrots, julienned
- 1 cup broccoli, florettes
- 1 cup zucchini, sliced in half moons
- ½ cup onion, cut in quarters and thin sliced
- 1 can (4 ounce) water chestnuts, drained and cut in matchsticks
- 3 tablespoons teriyaki saucesoy sauce + brown sugar + rice vinegar3T sauceFull guide →
- 2 tablespoons sesame oil
- ¾ cup chicken broth
- ⅛ cup cornstarch
- 1 pinch red pepper flakes
- salt, to taste
- pepper, to taste
Instructions
- 1
Combine shrimp, minced garlic, ground ginger, cayenne pepper, and vegetable oil in a ziplock bag or bowl; marinate 30 minutes to 1 hour.
- 2
Prepare all vegetables by julienning peppers and carrots, cutting broccoli into florettes, slicing zucchini into half moons, thinly slicing onions, and cutting drained water chestnuts into matchsticks.
- 3
Whisk together cornstarch, chicken broth, and teriyaki sauce in a small bowl; set aside.
- 4
Heat a large saute pan or wok over medium-high to high heat and add sesame oil.
- 5
Add shrimp with marinade to the hot pan and cook until just beginning to turn pink.
- 6
Remove shrimp to a small bowl with a slotted spoon, leaving oil in the pan.
- 7
Add peppers, onions, carrots, and broccoli to the pan and cook 2 minutes.
- 8
Add zucchini, water chestnuts, and red pepper flakes; cook another 2 minutes until vegetables are tender-crisp.
- 9
Return shrimp to the pan along with the cornstarch-broth mixture; stir until sauce thickens.
- 10
Season with salt and pepper to taste and serve.
Tips
Don't overcook shrimp after the second addition; they continue cooking from residual heat. Remove at the first sign of pink throughout to maintain tenderness.
Prepare all vegetables before cooking begins. Stir-frying is fast; mise en place prevents scrambling and ensures even doneness.
Use a wok or large saute pan with high sides to prevent vegetables from spilling and to facilitate quick tossing and sauce coating.
Good to Know
Refrigerate in an airtight container up to 3 days. Reheat gently on stovetop over medium heat, adding a splash of water if sauce has thickened. Do not freeze; shrimp texture deteriorates significantly.
Marinate shrimp up to 8 hours in advance. Prepare all vegetables and set aside in airtight containers up to 24 hours prior. Mix cornstarch slurry just before cooking to prevent premature thickening.
Serve immediately over steamed basmati rice, jasmine rice, or cauliflower rice. Garnish with sesame seeds and thinly sliced green onions. Pair with a crisp white wine such as Sauvignon Blanc or a light lager beer.
Common Mistakes
Overcook shrimp in the initial sear to avoid rubbery, tough texture; remove at first blush of pink color.
Skip the slotted spoon removal to avoid soggy vegetables; preserve the concentrated oil in the pan for vegetable browning.
Underprepare vegetables before cooking to avoid uneven doneness and longer stove time; complete mise en place ensures consistent results.
Add cornstarch slurry too early without stirring to avoid lumpy, uneven sauce; whisk continuously upon addition.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this dish ahead and reheat it?
Refrigerate cooked stir-fry in an airtight container up to 3 days. Reheat gently on stovetop over medium heat, adding water to loosen the sauce. Freeze not recommended; shrimp texture deteriorates.
What if I don't have sesame oil?
Substitute vegetable or peanut oil at a 1:1 ratio. The stir-fry will lack sesame's nutty aroma, so drizzle a small amount of sesame oil over the finished dish for flavor, or add a teaspoon of sesame seeds as garnish.
How long should I marinate the shrimp?
30 minutes to 1 hour allows ginger and cayenne to penetrate. Longer than 1 hour risks mushy texture from the acidity of any citrus contact or the enzymes in ginger beginning to break down proteins.