Teriyaki Shrimp
A quick and delicious dish combining the sweetness of teriyaki sauce with tender shrimp, perfect for weeknight dinners or gatherings.
Ingredients
For the Teriyaki Sauce
- 1/4 cup low-sodium soy sauce
- 2 tablespoons water
- 2 tablespoons light brown sugar
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon toasted sesame seeds
For the Shrimp
- 1 lb medium to large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon cornstarch for thickening the sauce
- 1 tablespoon water for cornstarch mixture
- 1 1 green onion, diced for garnish
Instructions
Preparation
- In a small bowl, combine the soy sauce, water, brown sugar, honey, rice vinegar, sesame oil, minced garlic, grated ginger, diced green onion, and toasted sesame seeds. Whisk until well blended.
- In a separate small bowl, whisk together the tablespoon of water and cornstarch until smooth.
Cooking
- Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 1-2 minutes on each side until pink and opaque.
- Remove shrimp from the skillet and set aside. Pour the prepared teriyaki sauce into the skillet and bring to a boil.
- Add the cornstarch mixture to the boiling sauce and stir continuously until it thickens, about 1-2 minutes.
- Return the cooked shrimp to the skillet, coating them with the thickened sauce. Allow to simmer for an additional minute.
Serving
- Serve Teriyaki Shrimp over rice or with vegetables.
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Notes
For variations, try adding red pepper flakes for spice, incorporating pineapple for a tropical flavor, or using shrimp in tacos. Ensure to cool the shrimp before storing leftovers in an airtight container.