A plate of shrimp and vegetable stir-fry served over white rice, with a bottle of Kikkoman Takumi Teriyaki sauce next to the dish.

Recipes /

Shrimp and Rice Skillet

Name: Shrimp and Rice Skillet
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Ingredients: Fish & Seafood

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!