Teriyaki Shrimp Recipe
Quick to pull together, mess-free, and balanced in flavor, our teriyaki shrimp recipe deserves to be part of your lazy-but-tasty dinner options.
Servings: 4 servings
- 16 oz peeled and deveined shrimp 28 oz raw shrimp
- 1 tbsp rice vinegar
- 1 tsp brown sugar
- 1 tsp honey
- 1/2 tbsp sesame oil
- 2 fl oz water
- 1 tbsp cornstarch
- 2 1/2 tbsp reduced sodium soy sauce
- 1 tsp paprika
- 1/2 tsp ground pepper
- 1 tsp lime juice
- 1 tbsp olive oil
- 1 tbsp garlic chopped
- 1 tsp ginger chopped
- 2 tbsp scallions chopped
- 1 tsp pepper flakes
- 1 tbsp sesame seeds
- 4 cups cooked medium-grain rice
Make the teriyaki sauce: In a small bowl, whisk together 1 tbsp rice vinegar, 1 tsp brown sugar, 1 tsp honey, 1/2 tbsp sesame oil, 2 fl oz water, 1 tbsp cornstarch, 2 1/2 tbsp soy sauce, 1 tsp paprika, 1 tsp pepper, and 1 tsp lime juice. Set aside.
Heat a skillet over medium heat. Add 1 tbsp olive oil, 1 tbsp garlic, and 1 tsp ginger. Sauté for 30 seconds.
Add 16 oz shrimp to the skillet. Cook and occasionally stir for about 7 minutes, or until fully cooked.
Pour in the teriyaki sauce. Simmer and constantly whisk until the sauce has thickened up, about 1 minute.
Take off the heat. Garnish with 2 tbsp scallions, 1 tsp pepper flakes, and 1 tbsp sesame seeds.
Serve over warm rice.
Serving: 1serving | Calories: 499kcal | Carbohydrates: 60g | Protein: 46g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 320mg | Sodium: 598mg | Potassium: 632mg | Fiber: 1g | Sugar: 3g | Vitamin A: 466IU | Vitamin C: 2mg | Calcium: 163mg | Iron: 4mg