This teriyaki shrimp recipe is a fast and flavourful dish to make on a weeknight. It includes fast-cooking capellini noodles, broccoli florets, and shrimp all bundled up in a sweet and savoury teriyaki sauce.
Cook the pasta according to package directions until al dente (about 3 minutes for capellini). Drain and set aside.
In a small bowl, stir together all ingredients for the teriyaki sauce (soy sauce, rice vinegar, water, honey, garlic, ginger, cornstarch) until combined.
In a large skillet or Dutch oven, heat the oil on medium-high. Add the shrimp and cook for 2 to 3 minutes until pink. Add the broccoli florets and cook another 2 to 3 minutes until they are bright green and start to soften.
Stir in the teriyaki sauce mix and cook until the sauce starts to thicken slightly.
Add the cooked pasta to the skillet. Gently toss everything with tongs to combine and to reheat the noodles.
Sprinkle with green onion and sesame seeds. Serve right away and enjoy!
Notes
1. To reheat leftovers, add a little water or broth to prevent drying out2. To make this recipe gluten-free, use thin gluten free noodles and replace soy sauce with Tamari or liquid aminos.
Keyword Teriyaki Shrimp
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