Shrimp Teppanyaki
Liverpool
Thanks to the Flavor Stone® non-stick frying pan, you will not stick or struggle when cooking this recipe for shrimp teppanyaki with vegetables and soy sauce, accompanied by peanut dressing and white rice, a true delight on the palate, as well as being nutritious and very easy of doing.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
3
Servings
  • 1/2 cups green onion, game into quarters
  • 1 tablespoon garlic, finely chopped
  • 1 tablespoon ginger, finely chopped
  • 1/2 cups pumpkin, in half moon
  • 1/2 cups broccoli, in little trees
  • 1/2 cups orange bell pepper, in squares
  • 1/2 cups red bell pepper, in squares
  • 1 cup shrimp, big, headless
  • 1/2 cups soy sauce
  • 1/4 cups orange juice
  • 1 tablespoon lemon juice
  • 1 cup soybean sprouts
  • 1 cup button mushrooms, In rooms
  • 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 chambray onion together with the garlic, ginger, pumpkin and broccoli for 4 minutes; then add the orange pepper, the red pepper and the shrimp, cook for 5 more minutes. At the end add the soy sauce, orange juice, lemon juice, soy germ and mushrooms, and keep on the heat for 3 more minutes.
  • Serve, garnish with caramelised sesame seeds, and serve with peanut dressing and steamed rice.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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