Teriyaki Shrimp
Servings: 4 servings
Calories: 218cal
Equipment
Ingredients
- 1 pound raw grilling shrimp peeled and tail shells removed
- 2 Tablespoons olive oil
- 1 Tablespoon cornstarch
- ¼ cup water
Teriyaki Sauce
- ¼ cup low sodium soy sauce
- 1 Tablespoon sesame oil
- 2 Tablespoons oyster sauce
- 1 Tablespoon honey
- ¾ Tablespoon rice vinegar
- ¾ Tablespoon chopped ginger
- ½ Tablespoon minced garlic
- ¾ teaspoon brown 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.
Nutrition
Serving: 1serving | Calories: 218cal | Carbohydrates: 11g | Protein: 17g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 1463mg | Potassium: 209mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 204IU | Vitamin C: 0.5mg | Calcium: 73mg | Iron: 1mg
