Homemade Teriyaki Shrimp recipe

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Ingredients

1 pound frozen raw shrimp, peeled and deveined
½ cup coconut aminos
1 teaspoon grated fresh ginger
1 teaspoon minced fresh garlic
1 teaspoon brown sugar, or to taste
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
2 teaspoons cornstarch
2 teaspoons water
2 cups steamed white rice
1 tablespoon sliced green onions
1 teaspoon sesame seeds

Nutrition Info

391.3 calories
carbohydrate: 44.7 g
cholesterol: 156.6 mg
fat: 12.7 g
fiber: 0.8 g
protein: 21.3 g
saturatedFat: 2.1 g
servingSize: -
sodium: 1250.9 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place frozen shrimp in a single layer on a metal pan and set aside.

  2. Combine coconut aminos, ginger, garlic, brown sugar, rice wine vinegar, and sesame oil in a large skillet. Bring to a boil over medium heat, 3 to 4 minutes.

  3. Add shrimp to the boiling sauce in a single layer and cook for 2 to 3 minutes. Turn and cook until shrimp curls into a \"C\" shape and changes color from white and pink, 2 to 3 minutes.

  4. Combine cornstarch and water in a small bowl, stirring to remove lumps. Add slurry to the skillet and cook, stirring briskly, until sauce is slightly thickened, about 1 minute. Remove from heat. Serve over hot cooked rice and garnish with green onions and sesame seeds.

Recipe Yield

4 servings

Recipe Note

If you want to serve this dish on rice, you need to start the rice first, because it comes together quickly! I used coconut aminos, a sub for soy sauce, that is a bit thinner in consistency and sweeter in taste than soy sauce. Sweet and full of umami, this recipe works as a light lunch, or as a main, with some steamed broccoli or a salad as a side.

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