About the Recipe
This Asian-inspired shrimp stir-fry is one of our favorite quick dinners when we want something light, fresh, and just a little bit elevated. Sweet Argentine red shrimp are tossed with crisp stir-fry vegetables in a lime-soy-teriyaki sauce and served over fluffy jasmine rice for a fast meal that tastes like it came from your favorite takeout spot.
Serve with a lightly toasted slice of Leaven Heaven Artisan Sourdough Boule on the side — perfect for soaking up the extra stir-fry sauce and turning a simple bowl into an easy, date-night-worthy dinner.
Ingredients
1 cup jasmine rice
2 cups water
4 Tbsp teriyaki sauce
Zest and juice of 1 lime
2 tsp wasabi powder or paste (optional)
200–250 g Argentine red shrimp, peeled and deveined
2 Tbsp oil
2–3 cups stir-fry vegetables
2 Tbsp soy sauce
Preparation
Cook jasmine rice according to rice cooker instructions using 1 cup rice and 2 cups water.
In a small bowl, whisk together teriyaki sauce, lime zest, lime juice, and wasabi (if using). Set aside.
Heat oil in a large skillet or wok over medium-high heat.
Add shrimp and cook for 2–3 minutes per side, until pink and opaque. Remove from pan and set aside.
Add stir-fry vegetables to the same pan and cook until crisp-tender, about 4–5 minutes.
Return shrimp to the pan. Pour in sauce mixture and soy sauce. Toss everything together and cook for an additional 1–2 minutes, until heated through and lightly coated in sauce.
Serve shrimp and vegetables over cooked jasmine rice.
Serving Suggestion:
• Jasmine rice
• Lightly toasted slices of Leaven Heaven Artisan Sourdough Boule
Pro Tip:
Lightly butter your toasted boule slice — the richness helps mellow the lime acidity and wasabi heat in the stir-fry sauce.