Teriyaki Shrimp

by 30MinuteMeals
Prep: 10m
Cook: 10m
seafood
Teriyaki Shrimp - Image

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Ingredients
Servings:4
1garlic clove
1/2tspfresh ginger
1/4cuplow sodium soy sauce
1/4cupwater
2tbspbrown sugar
1tbsprice wine vinegar
1tspsesame oil
1tspcornstarch
1tbspcanola oil
1lbshrimp
2green onions
0tspsesame seeds
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Make the sauce

    Add minced garlic, minced ginger, soy sauce, water, brown sugar, rice wine vinegar, and sesame oil to a small saucepan. Bring to a simmer over medium heat and cook 2–3 minutes. Whisk together cornstarch with 1 tablespoon cold water in a small bowl, then slowly whisk into the saucepan. Simmer, stirring constantly, until thickened, 1–2 minutes. Remove from heat.

  1. 2

    Cook the shrimp

    Heat canola oil in a large skillet over medium-high heat. Add peeled and deveined shrimp and sauté, stirring, until pink and opaque throughout, about 2 minutes per side. Don't overcrowd — cook in batches if needed.

  2. 3

    Combine and serve

    Pour the teriyaki sauce over the shrimp and toss to coat. Serve immediately over rice, topped with sliced green onions and sesame seeds if you've got them.

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Teriyaki Shrimp

Created by: 30MinuteMeals

Prep Time: 10m
Cook Time: 10m
Servings: 4

Ingredients

  • 1 garlic clove
  • 1/2 tsp fresh ginger
  • 1/4 cup low sodium soy sauce
  • 1/4 cup water
  • 2 tbsp brown sugar
  • 1 tbsp rice wine vinegar
  • 1 tsp sesame oil
  • 1 tsp cornstarch
  • 1 tbsp canola oil
  • 1 lb shrimp
  • 2 green onions
  • 0 tsp sesame seeds

Instructions

  1. Make the sauceAdd minced garlic, minced ginger, soy sauce, water, brown sugar, rice wine vinegar, and sesame oil to a small saucepan. Bring to a simmer over medium heat and cook 2–3 minutes. Whisk together cornstarch with 1 tablespoon cold water in a small bowl, then slowly whisk into the saucepan. Simmer, stirring constantly, until thickened, 1–2 minutes. Remove from heat.
  2. Cook the shrimpHeat canola oil in a large skillet over medium-high heat. Add peeled and deveined shrimp and sauté, stirring, until pink and opaque throughout, about 2 minutes per side. Don't overcrowd — cook in batches if needed.
  3. Combine and servePour the teriyaki sauce over the shrimp and toss to coat. Serve immediately over rice, topped with sliced green onions and sesame seeds if you've got them.

Notes & Tips

Twenty minutes, one pan, and you're done. The sauce is the whole deal here — make sure you let it actually thicken before pulling it off the heat, otherwise it just runs off the shrimp. Low-sodium soy sauce is non-negotiable; regular will make it taste like a salt lick. If you want to throw vegetables in, add bell pepper or snap peas right after the shrimp and cook 1–2 minutes before adding the sauce.