Recipe
Shrimp and Rice Skillet
Serves
4
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
Olive oil
½ teaspoon butter
16 ounces shrimp (peeled, deveined, and thawed)
2 teaspoons salt
1 teaspoon pepper
2 teaspoons garlic powder
1 16-ounce package frozen stir fry vegetables (a medley of broccoli, green beans, carrots, celery & water chestnuts)
1 cup Kikkoman® Teriyaki Takumi, Korean BBQ
8 ounces cooked white rice
Directions
- Add a drizzle of olive oil and butter to a skillet on medium heat. Season the shrimp with salt, pepper and garlic powder and add to the pan while it is warm.
- Cook shrimp over medium heat for 2 minutes on each side and remove from heat. Clean out the skillet, place back on the stove and preheat with olive oil.
- Once the pan is warm, add in the stir fry veggies over medium heat and cook for 5 minutes or until the vegetables are heated all the way through.
- Add the shrimp back to the pan with the vegetables and pour in teriyaki. Mix well.
- While the vegetables are sautéing, cook rice per package directions.
- Sauté the vegetables, shrimp and teriyaki over medium heat for 2 minutes until the sauce thickens.
- Add the cooked rice to a plate and top with the shrimp and vegetable mixture. Drizzle additional teriyaki (leftover in the pan) over the rice and enjoy!
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