Sautéed Shrimp & Veggies
568 reviewsVeggies, shrimp, a little teriyaki sauce and dinner is on the table!
Ingredients
Make sure you have...
Utensils
Stovetop, Frying pan
recipe
Step 1
If needed, thaw the shrimps. Add a drizzle of olive oil to a hot pan and sauté the vegetables for 10 minutes, stirring frequently.
Step 2
After 10 minutes, add the shrimp and the teriyaki sauce*. Mix and cook for an additional 2-3 minutes. *Check out our tips for this step
Step 3
Add the sesame seeds and mix.
Step 4
Serve on a plate with some additional sesame seeds sprinkled on top. Enjoy!
For a truly flavoursome dish, we suggest adding spring onions & grated garlic & ginger. Complete your Sautéed Shrimp & Veggies with the carbs of your choice: rice, noodles, etc.
- Domitille, Food Editor
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 250 cal. |
| Fat | 6 g |
| Carbohydrates | 13 g |
| Protein | 24 g |
| Fiber | 11 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 "Sautéed Shrimp & Veggies" contains: 250 Energy ; 6 g of Fat ; 13 g of Carbohydrates ; 24 g of Protein ; 11 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
B 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.).
D Green-score
The Green-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A+ to F. 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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