Garlic Teriyaki Shrimp with Rice
Be the first to reviewSweet & saucy shrimp on a bed of fluffy rice - YUM :-)
Ingredients
Make sure you have...
Utensils
Stovetop, Frying pan, Pot (small)
recipe
Step 1
Wash & slice the broccoli into florets.
Step 2
In a pot of salted boiling water, add the broccoli. Cook for 4-5 min. Once cooked through, drain the broccoli & keep warm.
Step 3
Meanwhile, heat the rice according to package instructions.
Step 4
In the meantime, heat a drizzle of olive oil in a pan, over medium-high heat. Add the grated garlic & sauté for 30 sec, stirring.
Step 5
Add the shrimp to the pan & sauté for 3-4 min, flipping halfway through.
Step 6
Add the teriyaki sauce, honey & a couple of tablespoons of water. Cook until the water is mostly evaporated, approx 2-3 min, stirring until the sauce is thick & bubbly.
Step 7
Serve the teriyaki shrimp in a plate with the broccoli & fluffy rice. Top the shrimp with the remaining garlic-teriyaki sauce & sprinkle the dish with sesame seeds, if you have some. Re-season to taste & enjoy !
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 347 cal. |
| Fat | 7 g |
| Carbohydrates | 42 g |
| Protein | 31 g |
| Fiber | 5 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Garlic Teriyaki Shrimp with Rice" contains 347 Energy, 7 g of Fat, 42 g of Carbohydrates, 31 g of Protein, 5 g of Fiber.
Scores
A Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
B Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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