These shrimp with a homemade teriyaki sauce take just 15 minutes to prepare but is loaded with flavor, making them a tasty and easy weeknight meal.
- 1 tablespoon olive oil
- 1 lb medium to large shrimp, peeled and deveined
- ¼ cup low-sodium soy sauce
- 2 tablespoon water
- 2 tablespoon light brown sugar
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 green onion, diced
- 1 tablespoon toasted sesame seeds
- 1 tablespoon water
- 1 tablespoon cornstarch
In a small bowl, mix together the say sauce, water, brown sugar, honey, rice vinegar, garlic, ginger, green onions and sesame seed
Heat oil in large skillet over medium-high heat. Add the shrimp and cook for 1-2 minutes per side or until pink.
Remove shrimp from pan and add teriyaki sauce, bringing to a boil.
In a small bowl, whisk together the tablespoon of water and cornstarch until smooth and add to sauce. Simmer for 1-2 minutes or until thick.
Return the shrimp to coat evenly with the sauce. Serve over some rice and veggies if desired.
- Use wild shrimp when possible. It is healthier for you and just tastes better. Frozen shrimp works fine too but just make sure they're thawed before cooking.
- If you use pre-cooked shrimp, you want to cook just 30 seconds per side so they don't get overcooked.
- If you don't have fresh ginger, replace with ½ teaspoon of dried ginger.
- If you like some heat, add ¼ to ½ teaspoon crushed red pepper flakes.
- Wait until teriyaki sauce has thickened before adding the shrimp.
Serving: 1g | Calories: 228kcal | Carbohydrates: 15g | Protein: 22g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 42mg | Sodium: 663mg | Potassium: 15mg | Fiber: 1g | Sugar: 4g