Easy Teriyaki Shrimp with Homemade Sauce

Weekdays are all about those quick meals and this teriyaki shrimp stir fry style dish fits into that perfectly.

You can have it ready in 25 minutes and it’s always satisfies those take out cravings.

It’s very similar to the traditional quick teriyaki chicken (which we all love) with the same type of sauce but a different protein to switch things up.

Serve it with white rice, brown rice, veggie fried rice, or sautéed vegetables (green beans, asparagus, broccoli, bell peppers, etc.) to compete the meal.

Loaded Spicy Salmon Bowls

These salmon rice bowls are loaded with the works! It's an abundance of fresh ingredients all piled together in one bowl for maximum flavor.

You get a harmonious blend of various textures, an exciting combination of flavors that all highlight each other perfectly, and there's a visually pleasing variety of vibrant colors.

It's made up of nutritious ingredients and it's such a filling dish. I'm a white rice fan lately but you can easily swap white jasmine rice for brown rice (regular, short grain, or jasmine brown rice) or quinoa.

I've also listed other various substitutes to use in this dish based on what you have on hand (see ideas below).

This is one to add to the dinner rotation, it's incredibly delicious!

What is Beef Bulgogi?

Bulgogi, which translates to "fire meat," is a popular Korean barbecue dish made with beef such as top sirlioin, ribeye, or tenderloin. The beef is thinly sliced into bite size pieces then it's marinated in a simple, savory and sweet bulgogi sauce. After that it is either cooked on a charcoal or gas grill, pan seared on a griddle or stir fried in a skillet until the exterior is just browned and caramelized.

Bulgogi is pronounced in English buul-GOH-ghee when pronounced in Korean however there's more of a "p" sound in place of the "b."

It's an incredibly easy dish to make that really wows in flavor and it's something people of all ages can agree on, making it perfect for a fast weeknight family meal or for entertaining friends on the weekend!

What is Kung Pao Chicken?

Kung Pao Chicken is a popular Chinese stir fry dish made up of chopped chicken, vegetables, peanuts and it's all coated in a spicy sauce that's lightly sweet, salty and tangy.

And I'd have to say this easy homemade version is definitely better than Panda Express or Pei Wei's Kung Pao chicken! Homemade usually always wins right?

It's a quick and tasty dinner that's perfect for serving any day of the week. You can have it ready in 30 minutes or less!

The Best Teriyaki Chicken Marinade!

This recipe is my go-to teriyaki chicken marinade. It always gets a lot of compliments yet it's a breeze to throw together!

No one can resist that unique umami flavor! And yes this version is definitely better than the infamous Panda Express.

You'll love that most of the ingredients use here are those you can always keep stocked on hand in the pantry. Which makes it one of those recipes you'll likely find yourself turning to often, when the frequent "what is there possibly here to make for dinner question arises."

Plus it has such a memorable, well seasoned and balanced flavor your tastebuds will be craving on repeat. Served with a generous pile of hearty rice and plenty of sriracha to polish it off, of course.

Shrimp Fried Rice with Quinoa

I also made this Chicken Fried Rice (made with brown rice) which I shared a few years ago and next I might even have to try a cauliflower version which replaces the white rice but for now I'm absolutely loving this quinoa and shrimp version!

A Crave Worthy Recipe!

This Quinoa Shrimp "Fried Rice" is packed with veggies and protein and it will leave you craving more! I'm always craving good Asian food and this is definitely worthy of being added to the list of favorites.

Not only do I love the quinoa addition here but I love the addition of edamame in this recipe.

I was hesitant on whether or not to add because I don't think I've ever added it to a fried rice before but I actually loved it and I might just always have to add it to my fried rice now.

I always love to sneak in another veggie while still making it taste great!

How to Cook Quinoa Fried Rice

• Cook quinoa, set aside.
• Cook shrimp, set aside.
• Saute veggies.
• Scramble and cook eggs.
• Add quinoa and shrimp to pan, cook briefly with soy sauce, mirin and sesame oil.
• Toss in cilantro and serve warm.

This is such a quick and easy meal that you can have on the dinner table in no time, especially if you planned ahead and made some extra quinoa with your meal the day prior.

If you didn't make the quinoa a day in advance no worries, it will still work fine with freshly cooked quinoa.

Just be sure to drain off any extra liquid well or maybe even wrap it in a few paper towels to absorb any excess moisture. That way it will absorb the added seasonings better.

More Family Friendly Recipes You'll Love

• Chicken Fried Rice
• Very Veggie Fried Rice
• One Pan Creamy Chicken and Rice

Asian Chicken Noodle Soup Recipe

The best time of year is soup season! Really I love every season, each one has things I love about it (although with winter, I wish it would just snow more often if it's going to be cold. Maybe I should be careful what I wish for. I love it when everything is covered with gorgeously white, glistening snow though). I'm getting so excited for fall and all the food and baking that comes with it!

This isn't exactly your typical fall soup, but it's soup so I'm sure I'll be making it plenty this fall - especially considering how much I loved it! Talk about the biggest upgrade on a package of ramen noodles! I know when I get a cold this season (which I wish I could say I won't but every year I get a few) this is the Asian Chicken soup I'll be craving. It's packed with delicious flavors, and simple ingredients, and it was a dinner my whole family loved.

Tips

In case you were wondering which brand of ramen I used, I went with these here. I like that they are thicker noodles and they just seem more authentic. You can use any brand you'd like, if you use the smaller classic packages you find here in the U.S. (3 oz) then just do 1 1/2 pkg. And of course, don't add the seasoning packets.

Also, if you can get your hands off fresh I'm sure that would be even better, they're just hard to come by at your traditional grocery store (then of course you'll probably need double or triple the amount since they aren't dry and dehydrated). You can also use other types of noodles, such as rice noodles if you prefer to go gluten-free. Beware egg noodles if you're vegan!

Then just FYI, I did ladle out about 1 1/2 cups of the vegetable broth from the pot of soup for these pictures, just so you could see more of what's in the soup - so expect a slightly more broth-y soup than what you see here. You can begin with less though if don't think you'd like much broth or just add some extra ramen. Enjoy!