Teriyaki shrimp boasts a tangy-salty-sweet flavor profile. The flavors dance together in the skillet marrying together with the shrimp for a super simple dinner with plenty of depth.
1poundraw grilling shrimppeeled and tail shells removed
2Tablespoonsolive oil
1Tablespooncornstarch
1/4cupwater
Teriyaki Sauce
1/4cuplow sodium soy sauce
1Tablespoonsesame oil
2Tablespoonsoyster sauce
1Tablespoonhoney
3/4Tablespoonrice vinegar
3/4Tablespoonchopped ginger
1/2Tablespoonminced garlic
3/4teaspoonbrown sugar
Instructions
In a large bowl, toss shrimp with cornstarch.
Combine all sauce ingredients in an immersion blender and blend until smooth.
Add olive oil to wok over medium-high heat until hot, but not smoking. Add shrimp and stir fry for 2 minutes.
Add sauce to the shrimp in the wok. Mix cornstarch with water to make a slurry. Add cornstarch mixture to the wok.
Turn heat down to low and simmer to thicken. When sauce thickens, turn off heat.
Notes
If you can’t find grilling shrimp, you can use large or extra-large shrimp. I wouldn't recommend precooked shrimp for this recipe. Frozen shrimp will work but you will need to thaw it fully and pat it dry before beginning.
We used 1/2 cup of our Homemade Teriyaki Sauce which we make in larger batches and keep in the refrigerator. You can do the same and have extra on hand, or we have provided you with the measurements above for the appropriate amount of sauce for this recipe.
Store leftovers in an air-tight container kept in the refrigerator for up to 2-3 days. Reheat in a skillet over low heat.