Shrimp StirFry

I'm a big fan of stirfrys and had been looking forward to making this for the last 2 weeks. Life and other dishes got in the way, so I was real excited when I finally had the time to get around to it. I use fresh frozen shrimp out of a bag from the market, just run it under cold water for 5 minutes and peel them if necessary. I also used frozen stir fry veggies for the peppers and onions which saved me having to cut them up. This dinner was a really quick one to make, it took under a half hour.

Shrimp Marinade:
1/2 cup soy sauce
1/2 lb peeled uncooked shrimp
3 cloves minced garlic
1 or 2 shakes crushed red pepper
Salt & Pepper

Stir Fry:
2 cups chopped red, green or yellow peppers or any mix
1 cup chopped onions
1 can water chestnuts
1 can bean sprouts
1 tablespoon vegetable oil
1/2 cup teriyaki sauce


1) Mix together marinade ingredients and let shrimp soak in them for a few hours in the fridge.
2) Heat oil in a skillet over medium heat. Saute shrimp until they are pink and the edges curl a little bit. Remove the shrimp from the skillet onto a plate or bowl.
3) Turn heat up to high, add vegetables to the skillet and cook for about 5 minutes. If you are using frozen vegetables, make sure you cook them long enough to heat them up and get them to a nice stir-fry texture.
4) Add in the water chestnuts, sprouts and any other vegetables you want to use, along with the teriyaki sauce and cooked shrimp. Stir fry for about another 2 minutes until done.
5) Serve over white rice, udon noodles or if you're really lazy- plain spaghetti. This reheats great in the microwave and will make your coworkers jealous if you bring it for lunch the next day.