Easy Teriyaki Shrimp
Easy and simple sauteed shrimp recipe made with homemade teriyaki sauce and served over a bowl of rice. Ready in just 20 minutes.
Servings: 4
Ingredients
Teriyaki sauce:
- 2 garlic cloves minced
- 2 tsp minced ginger
- 1 tsp crushed chili or to taste
- ¼ cup low sodium soy sauce or coconut aminos
- ¼ cup fish broth
- 2 tsp cornstarch or arrowroot powder
- 2 tbsp honey
- 1 tbsp rice wine vinegar
Shrimp:
- 1 tbsp olive oil
- 1 pound large shrimp peeled and deveined with tails on if desired
- 2 green onions sliced
- 2 tsp toasted sesame seeds for garnish
- Optional to serve: cooked jasmine rice shredded carrots, lemon wedges
Instructions
- In a small bowl whisk all the teriyaki sauce ingredients.
- Heat the oil in a large skillet over medium heat. Add the shrimp and cook for 3-4 minutes, stirring halfway.
- Pour over the teriyaki sauce, and cook, stirring continuously for 1-2 minutes. The shrimp is done when it's pink and opaque, while the sauce should be thick to evenly coat the shrimp.
- Garnish with green onions, sesame seeds and serve with cooked rice and shredded carrots.
Notes
- important to use fresh ginger and fresh garlic
- use raw shrimp instead of precooked.
- if you don't like shrimp, use chicken breast. just cut them into bite sizes.
- instead of honey, you may use brown sugar.
- fish broth: you may replace this with vegetable broth or even use orange juice or water.
- any oil of choice will work. you can use sunflower oil or sesame seed oil.
- cornstarch will help thicken the sauce. you may use another thickener like arrowroot powder.
- serving size is about 1/4 lb of shrimp or about 1/2 cup of cooked teriyaki shrimp
Nutrition
Calories: 169kcal | Carbohydrates: 14g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 1211mg | Potassium: 234mg | Fiber: 1g | Sugar: 9g | Vitamin A: 412IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 1mg