Garlic Shrimp & Vegetable Stir Fry with Ponzu Rice
Prep time
Cook time
Total time
Ponzu sauce is a popular citrus-soy sauce in Japanese cuisine. You can find it in the Asian section of most supermarkets. Gluten-free options are available.
Recipe type: Entree
Cuisine: Japanese
Serves: 4 servings
Ponzu Rice
  • 1½ cups water
  • 1 cup uncooked jasmine rice
  • ½ cup ponzu sauce (like Mizkan)
Garlic Shrimp & Vegetable Stir Fry
  • ½ cup vegetable stock
  • ¼ cup ponzu sauce
  • ¼ cup brown sugar
  • 2 tablespoons rice vinegar (like Mizkan)
  • 1 teaspoon sesame oil
  • 1 teaspoon non-GMO cornstarch (can sub arrowroot starch)
  • 2 tablespoons oil (for high heat)
  • 1 pound (about 21-25) raw shrimp, peeled and deveined
  • ¼ cup chopped red onion
  • 1 cup chopped red bell pepper
  • 1 cup sugar-snap peas
  • 1 cup small broccoli florets
  • ½ cup shredded carrots
  • 2 teaspoons minced garlic
  • 2 scallions, sliced
  • 2 teaspoons sesame seeds
Ponzu Rice
  1. Add the water, rice, and ponzu sauce to a small pot, and cook according to rice directions.
Garlic Shrimp & Vegetable Stir Fry
  1. In a medium bowl, whisk together the vegetable stock, ponzu sauce, brown sugar, rice vinegar, sesame oil, and cornstarch until the starch is dissolved.
  2. Heat the oil in a large skillet or wok over high heat. Add the shrimp and cook for 2 to 3 minutes, or until the shrimp just turns pink.
  3. Add the red onion and cook 1 minute. Add the bell pepper, snap peas, broccoli, carrots, and garlic and cook for 3 minutes, or until the vegetables are tender.
  4. Add the reserved sauce and cook for 2 minutes, or until thickened.
  5. Divide the rice among four bowls and top with the shrimp stir fry. Garnish each bowl with the scallions and sesame seeds, to serve.
Recipe by Go Dairy Free at