SHRIMP TERIYAKI RECIPE | ALLRECIPES
A savory and sweet dish that is sure to impress your company. My husband always tops his with soy sauce, but I enjoy tasting the little hint of sweet.
Provided by Kristi Celaya
Categories World Cuisine Asian
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat oil in a wok over medium heat. Add shrimp, garlic, garlic powder, and ginger. Cook until shrimp are opaque, 3 to 5 minutes.
- Add brown sugar and sesame seeds. Blend in white wine, teriyaki sauce, and teriyaki marinade and bring to a boil. Add frozen vegetables and return to a boil. Reduce heat to a simmer. Cover and cook until vegetables are heated through and tender, 10 to 15 minutes.
- Serve stir-fry over a bed of rice.
Nutrition Facts : Calories 354.2 calories, CarbohydrateContent 53.4 g, CholesterolContent 101.4 mg, FatContent 6.3 g, FiberContent 6.4 g, ProteinContent 19.5 g, SaturatedFatContent 1 g, SodiumContent 1457.8 mg, SugarContent 16.8 g
HOMEMADE TERIYAKI SHRIMP | ALLRECIPES
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.
Provided by Bibi
Categories Seafood Shellfish Shrimp
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place frozen shrimp in a single layer on a metal pan and set aside.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 391.3 calories, CarbohydrateContent 44.7 g, CholesterolContent 156.6 mg, FatContent 12.7 g, FiberContent 0.8 g, ProteinContent 21.3 g, SaturatedFatContent 2.1 g, SodiumContent 1250.9 mg, SugarContent 0.1 g
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