Shrimp Teppanyaki
Liverpool
Thanks to the non-stick Flavor Stone® skillet, you won't have any sticking issues while cooking this shrimp teppanyaki recipe with vegetables and soy sauce, accompanied by peanut dressing and white rice, a true delight for the palate, and it's also nutritious and very easy to make.
Reviewed by Editorial Team of Kiwilimón
5
|
1 comentarios
550
Favorites
Collections
Planner
Grocery List
Ingredients
3
Servings
  • 1/2 cups green onion, cut into quarters
  • 1 tablespoon garlic, finely chopped
  • 1 tablespoon ginger, finely chopped
  • 1/2 cups pumpkin, in half-moons
  • 1/2 cups broccoli, in florets
  • 1/2 cups orange bell pepper, in cubes
  • 1/2 cups red bell pepper, in cubes
  • 1 cup shrimp, large, headless
  • 1/2 cups soy sauce
  • 1/4 cups orange juice
  • 1 tablespoon lemon juice
  • 1 cup soybean sprouts
  • 1 cup button mushrooms, in quarters
  • 1/4 cups candied sesame seeds
  • dressing, peanut
  • rice, steamed
Preparation
15 mins
13 mins
Low
  • In a Flavor Stone® skillet over medium heat, cook the green onion along with garlic, ginger, zucchini, and broccoli for 4 minutes; then add the orange bell pepper, red bell pepper, and shrimp, cooking for 5 more minutes. Finally, add the soy sauce, orange juice, lemon juice, bean sprouts, and mushrooms, and keep on the heat for 3 more minutes.
  • Serve, garnish with caramelized sesame seeds, and accompany with peanut dressing and steamed rice.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by