Teriyaki Shrimp

Quick and healthy with the perfect sweet and savory flavor balance, this is one of my favorite midweek dinner meals. The homemade teriyaki sauce is surprisingly easy to make and tastes spectacular.

Course dinner, Main

Cuisine Asian, Japanese

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 172kcal

Author Imma

Ingredients

1 pound (450g) raw jumbo shrimp, peeled and deveined (thawed if frozen)
½ teaspoon (1g) grated ginger
1 teaspoon (3g) minced garlic
1 tablespoon (12g) brown sugar
1 tablespoon (15ml) honey
1 tablespoon (15ml) white wine vinegar
¼ cup (60ml) low-sodium soy sauce
½ teaspoon (1g) cracked black pepper
1 tablespoon (15ml) sesame oil
1 teaspoon (4g) cornstarch
2 tablespoons (30ml) water
1 tablespoon sliced green onions
1 teaspoon sesame seeds

Instructions

In a small mixing bowl, combine the garlic, ginger, brown sugar, honey, white wine, soy sauce, and black pepper. Mix well until all the ingredients combine.
Place shrimp in a medium bowl, add about two tablespoons of the teriyaki mixture, and toss until it completely coats all the shrimp. Let it marinate in the refrigerator for about 15 minutes.
Heat oil in a large skillet over medium-high heat. Then, add the shrimp in a single layer and cook for a minute or two per side until pink.
Remove them from the pan and transfer to a plate. Add the teriyaki sauce to the pan and bring to a boil.
In a small bowl, whisk two tablespoons of water and cornstarch until smooth, and add it to the sauce, stirring until fully combined. Reduce the heat to low and simmer for 3-4 minutes or until the sauce thickens.
Return the shrimp to the pan and stir to coat evenly with the sauce. Cook for about one more minute, being careful not to overcook the shrimp.
Serve over white rice and veggies garnished with green onions and sesame seeds if desired.

Notes

Pre-cooked shrimp also works for this recipe. Reduce the initial cooking time to just 30 seconds per side so they don't get overcooked. Wait until the sauce thickens before adding the shrimp.
Be careful not to overcook the shrimp when adding it to the pan. It only needs a minute or so to simmer with the sauce before serving. You don't want them to overcook and toughen up.
Don't add cornstarch directly to the hot teriyaki sauce ingredients, or it can clump up and not thicken the sauce right. Instead, make a cornstarch slurry per the recipe and add it to the sauce to thicken it.
Give lumpy sauce a spin in the blender before adding the shrimp; no one has to know.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition