Homemade Teriyaki Shrimp

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.

• Preparation Time: 5 mins
• Cooking Time: 15 mins
• Total Time: 20 mins
• Calories: 391 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.