Teriyaki Shrimp and Broccoli


  • 20 to 24 Cooked Frozen Large Shrimp, thawed
  • 4 to 5 cups of Broccoli Florets
  • 1 medium Yellow Onion coarsely chopped
  • Garlic Salt
  • Black Pepper
  • Olive Oil
  • For the Sauce
    • 1/4 cup Teriyaki Sauce
    • 1/4 cup Dry Sherry (e.g. Amontillado)
    • 1 tsp minced Garlic
    • 1/2 tsp grated (or minced) Ginger
    • 2 tsp Cornstarch
    • 1 tblsp Honey
    • 2 tblsp Apple Cider Vinegar


  • In a small bowl wisk together all Sauce ingredients until well blended.
  • Add Olive Oil to wok (or large skillet) on medium heat.
  • Add chopped Onions and stir-fry until translucent and tender; season with Garlic Salt.
  • Add Broccoli and continue to stir-fry until Broccoli is tender-crisp. (If the veggies start to burn, add a 1/4 cup of water while stir-frying.)
  • Give the Sauce a quick stir, then pour into Wok; bring to a boil
  • Season thawed Shrimp with Garlic Salt and Black Pepper; then add to Wok; continue to stir-fry for 2 or 3 minutes until Shrimp is heated through and Sauce has thickened.
  • Serve