Craving a restaurant-quality meal but strapped for time? Look no further than this Teriyaki Shrimp, a succulent seafood dish bathing in a rich, homemade teriyaki sauce. Best of all, this standout recipe is ready in under 30 minutes. You heard that right, you can spend less time cooking, and more time eating.
Whether you’re a kitchen newbie or a seasoned foodie, this teriyaki shrimp recipe is packed with handy tips to ensure your shrimp hits the spot every time.
Ingredients for Teriyaki Shrimp
Cornstarch: Adds body to the dish and thickens the sauce. Arrowroot powder is a great substitute at a 1:1 ratio if you’re out.
Soy Sauce: Adds a rich, umami base to your sauce. For a gluten-free option, use tamari or coconut aminos. Low-sodium soy sauce is also a good choice if sodium is a concern.
Brown Sugar: Sugar sweetens the sauce, but honey can be used as a substitute.
Rice Vinegar: This vinegar contributes a slight tanginess. If rice vinegar isn’t available, apple cider or white wine vinegar can work, too.
Medium Shrimp: If you are using frozen shrimp, thaw them completely in the refrigerator before cooking.
Green Onions: Chives or shallots are good substitutes if green onions are not available.
Directions
Step 1: Prepare the Teriyaki Sauce
In a small bowl, combine the cornstarch with 2 tablespoons of water, whisking until the mixture is smooth. Add the soy sauce, 1/4 cup water, brown sugar, rice vinegar, and sesame oil. Set Aside.
Editor’s Tip: For a sauce with an even consistency, make sure your water is cold when adding it to the cornstarch.
Step 2: Cook the Shrimp
Pour oil into a large skillet and heat it over medium heat. Once hot, add the shrimp, cooking and stirring often until they achieve a pink and opaque appearance, roughly four to six minutes. Avoid overcooking to maintain their juiciness and tenderness.
Editor’s Tip: Thaw your shrimp overnight in the refrigerator or more quickly in a colander while rinsing under cold running water for 15 to 20 minutes. Pat the shrimp dry with paper towels to eliminate excess water before cooking.
Step 3: Add Aromatics and Sauce
Add minced ginger and garlic to the skillet, sautéing for about a minute until they release their fragrance. Stir the sauce mixture once more, then pour it into the skillet. Bring up the heat to reach a gentle boil. Keep stirring the sauce consistently for one to two minutes. Watch for the sauce to thicken into a glossy consistency, which indicates it’s ready.
Step 4: Put on the Final Touches
Top with sliced green onions just before serving. Dish immediately over steaming rice, and if you’d like sprinkle sesame seeds on top for added texture.
Shrimp Teriyaki Variations
Turn up the heat: Introduce a tablespoon of sriracha or red pepper flakes into the sauce for a bit of heat.
Enhance the tropical flavor: Include pineapple chunks during the final minutes of cooking for a sweet, tangy twist.
Include your favorite vegetables: Mix bell peppers, snap peas, green beans, or broccoli to craft a more robust stir-fry.
How to Store Leftover Shrimp Teriyaki
Cool the shrimp and sauce before placing them in an airtight container in the refrigerator. This dish will stay fresh for up to three days when stored correctly.
How to Reheat Teriyaki Shrimp
In a preheated oven at 325°F, wrap the Shrimp Teriyaki in aluminum foil with a tablespoon of water or broth and heat for 10 to 15 minutes or until heated thoroughly.
You can also microwave your leftovers in a heat-safe dish with a splash of water. Place a damp paper towel over the shrimp and heat on medium in 30-second intervals until heated.
Teriyaki Shrimp Recipe Tips
How do you clean and prep shrimp?
To clean and prep the shrimp, first, rinse them under cold water. Then make a shallow slit along the back to remove the vein with your fingers or a knife, and if needed, grab the tail firmly and gently pull it off. Ensure the shrimp are thoroughly rinsed once more before cooking.
Should you rinse raw shrimp before cooking?
Yes, it’s a good practice to rinse raw shrimp under cold water to remove any debris or odors, but it’s not always necessary.
How do you make shrimp less tough?
Avoid overcooking shrimp to make them less tough. They only need a few minutes to cook, take them off the heat once they turn pink and become opaque. Overcooking will make them rubbery and tough.
Teriyaki Shrimp
Prep Time
25 min
Yield
4 servings.
Ingredients
2 teaspoons cornstarch2 tablespoons plus 1/4 cup water1/4 cup soy sauce2 tablespoons packed brown sugar1 tablespoon rice vinegar1 teaspoon sesame oil2 tablespoons canola oil1-1/2 pounds uncooked medium shrimp, peeled and deveined1 tablespoon minced fresh gingerroot2 garlic cloves, minced2 green onions, slicedOptional: Hot cooked rice and sesame seeds
Directions
In a small bowl, whisk cornstarch and 2 tablespoons water until smooth. Stir in soy sauce, remaining 1/4 cup water, brown sugar, vinegar and sesame oil. In a large skillet, heat oil over medium heat. Add shrimp; cook and stir until shrimp turn pink, 4-6 minutes. Add ginger and garlic; cook and stir 1 minute longer. Whisk soy sauce mixture; add to pan. Bring to a boil. Cook and stir 1 minute or until slightly thickened. Sprinkle with green onions. If desired, serve with rice and sesame seeds.
Nutrition Facts
about 3/4 cup: 268 calories, 11g fat (1g saturated fat), 207mg cholesterol, 1185mg sodium, 12g carbohydrate (8g sugars, 0 fiber), 30g protein.
Switch things up from the traditional chicken dish by making this teriyaki shrimp—a seafood dish that’s just as delicious! Tender shrimp is covered in a homemade teriyaki sauce made with soy sauce, ginger, garlic and more for a burst of flavor. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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