Teriyaki Shrimp + Broccoli Vegetable Bowl
Working all day in an office pecking at a dusty keyboard with letters half scratched off makes me so excited (sarcasm) that by the time I get home, I just want something to get in my belly, and quickly. What could be more deliciously amazing AND cooks quicker than shrimp? Don’t worry, I’ll wait. This teriyaki shrimp and vegetable bowl is literally one of my most favorite meals to eat, snack on, whatever!
Do you believe a vegetable based diet is difficult to stay committed to? There were times in my life where I would scream out YES! Because, yes! The truth is, I have never challenged myself to become creative with how I prepared my vegetables. I love clean eating in my dreams! And between the ages of 21 and 24, I ate clean consistently. I will admit I felt better, my energy levels were higher, I had more patience, my skin was brighter, my stomach didn’t bloat all the incentive to want to do the right thing, right? Sure! It sounds good. My reality, however, is filled with cravings. Cake batter and Coffee Ice Cream with Oreos in a Waffle Cone type cravings. Fish fry’s or Chicken and Waffles for brunch and a mimosa 7 parts champagne one part orange juice kind of cravings. The life.
A life I have to change. I want better for myself, I want to be the best me and when I have my own family I want to have enough knowledge to be sure I’m giving them the best. Plus, health insurance is ridiculously expensive. Completely random: when I was a little girl, I wanted to grow a garden and grow my own food! Presently, this could pose a challenge, being that I live in the city, but I am not one to shy away from challenges. So, since I won’t grow a garden, I figured I could challenge myself to grow into a better cook by playing around with… le vegetable!
My challenge is
to create vegetable based meals eliminating the excessive use of salt, minimizing the use of or eliminating saturated and trans fats to make good food and give my body what it needs to thrive.
This Asian inspired vegetable composition hints at the idea that there may be a little teriyaki-ism going on in the background, keeping nutrition at the forefront. BOOM. Teriyaki Shrimp and Veggies. I played it safe today, using some simple favorites of mine: broccoli, zucchini squash and summer squash. Teriyaki sauce in general is loaded with sodium. I’m sure Teriyaki Shrimp has iodine overload written all over it. However, I’m a firm believer that portions solve all food related issues. I’m talking too much I’m ready to eat! =)
Now, being a kitchen connoisseur is not always ideal when time isn’t on your side. So, have I purchased pre-made Teriyaki sauce? Absolutely, why reinvent the wheel if you don’t have to? I like it commercial And sometimes, I like to use marinades.
Whichever you choose, be sure to use ONE tablespoon… max one and a half tablespoons, otherwise you’ll be crossing over into some troubled salty waters my friend.
Alexanderia at 7TH AND BOURBON
15 minPrep Time
15 minCook Time
30 minTotal Time
Shrimp (or any meat of your choice )
3 Heads of Broccoli (or one large head, cut into three's)
1 Zucchini Squash
1 Summer Squash
¼ Yellow Onion
¼ teaspoon of Ginger (grated)
¼ cup soy sauce
¼ cup mirin
¼ cup sake
2 tablespoons sugar
2 teaspoons cornstarch
2 tablespoons water
Cut heads of broccoli at the stems so they form mini florets. Cut squash and yellow onions in quarters, then slice. Cut onions into chunks as well.
In a skillet, warm olive oil until it is fluid enough to cover the bottom. Mix in veggies and cover with a lid, steaming on low temperature.
When vegetables begin to soften, place shrimp over vegetables and cover, allowing the steam to cook them. This always works for me in a sense that, the vegetables are not overcooked (lack a crisp bite) and the shrimp are cooked perfectly. If you chose chicken, steak or any other addition, I would recommend cooking separately and mixing in later.
Mix 2 teaspoons of cornstarch and 2 tablespoons of water.
On medium-high heat mix together soy sauce, mirin, saki and ginger. Once it starts to boil, slowly mix in sugar until the mixture starts to thicken. Turn the heat down to medium and slowly mix in cornstarch and water mixture until it becomes as thick as you prefer.
Fold teriyaki sauce into the vegetable mix a tablespoon at a time until it's coated to your preference. Serve over rice, couscous or enjoy as is! Bon appétit!