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Shrimp Teriyaki Stir-Fry

Name: Shrimp Teriyaki Stir-Fry
Prep time: 14 min
Total time: 14 min
Cuisine: Japanese
Ingredients: shrimp — 567 g; salt — 5 g; vegetable oil — 41 g; red bell pepper — 100 g; broccoli florets — 710 g; carrots — 120 g; garlic — 9 g; ginger — 15 g; soybean soy sauce — 118 g; mirin — 59 g; light-brown sugar — 38 g; cornstarch — 15 g; dark sesame oil — 5 g; scallions — 300 g; ground toasted sesame seeds — 15 g; short-grain white rice — 532 g

Shrimp Teriyaki Stir-Fry reads umami 7.7, salinity 6.2 and richness 5.3 on Palate's 0–10 flavor X-ray — a Japanese main, about 14 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 9.0 / 10
Sweet & Fruity — 4.9 / 10
Sour & Bright — 1.3 / 10
Bitter & Earthy — 1.6 / 10
Rich & Fat — 6.5 / 10
Aromatic & Spice — 4.0 / 10

The measured notes (of 18)

Umami 7.7 · Salinity 6.2 · Richness 5.3 · Marine & Briny 4.5 · Sweetness 4.3 · Nutty 4.0 · Allium 3.6 · Funk & Ferment 2.6 · Herbaceous 1.9 · Warm Spice 1.9 · Fruity 1.7 · Earthy 1.4 · Bitterness 1.3 · Floral 1.1 · Sourness 1.1 · Citrus 0.9

What's in it (16)

shrimp — 567 g
salt — 5 g
vegetable oil — 41 g
red bell pepper — 100 g
broccoli florets — 710 g
carrots — 120 g
garlic — 9 g
ginger — 15 g
soybean soy sauce — 118 g
mirin — 59 g
light-brown sugar — 38 g
cornstarch — 15 g
dark sesame oil — 5 g
scallions — 300 g
ground toasted sesame seeds — 15 g
short-grain white rice — 532 g

Time & effort: about 14 min · effort: involved

Nutrition (per 100 g, engine-estimated): 131.6 kcal, 6.1 g protein, 2.4 g fat, 21.9 g carbs

Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

Season the shrimp with the salt and set aside while you prep the vegetables and sauce.
In a small bowl, whisk together the soy sauce, mirin, brown sugar, and cornstarch until the sugar and cornstarch fully dissolve; set the sauce aside.
Heat 1 tablespoon of the oil in a large skillet or wok over high heat until shimmering. Add the shrimp in a single layer and sear until pink and just opaque throughout, 1-2 minutes per side. Transfer to a plate.
Add another tablespoon of oil to the skillet. Add the broccoli and carrots and stir-fry over medium-high heat until crisp-tender and lightly charred in spots, 4-5 minutes.
Add the bell pepper and the remaining tablespoon of oil; stir-fry until just softened, about 2 minutes.
Push the vegetables to the sides of the skillet, add the garlic and ginger to the cleared center, and sauté until fragrant, about 30 seconds, then stir everything together.
Re-whisk the sauce (the cornstarch settles) and pour it into the skillet. Bring to a simmer, stirring constantly, until thickened and glossy, 1-2 minutes.
Return the shrimp and any accumulated juices to the skillet; toss to coat in the glaze and heat through, about 1 minute.
Remove from heat and stir in the sesame oil and half the scallions.
Spoon the rice into bowls, top with the shrimp stir-fry, and garnish with the remaining scallions and the sesame seeds.

Dishes with a similar flavor shape

Glossy Shrimp and Vegetable Udon Stir-Fry — Japanese
Shrimp Lo Mein — Chinese-American
Shrimp Fried Rice — Chinese-American
Shrimp and Broccoli Stir-Fry — Chinese-American
Singapore Noodles — Chinese-American

Keep reading: what umami, salinity, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.