Teriyaki Shrimp

Ingredients

• 1 pound (450g) raw jumbo shrimp, (peeled and deveined (thawed if frozen))
• ½ teaspoon (1g) grated ginger
• 1 teaspoon (3g) minced garlic
• 1 tablespoon (12g) brown sugar
• 1 tablespoon (15ml) honey
• 1 tablespoon (15ml) white wine vinegar
• ¼ cup (60ml) low-sodium soy sauce
• ½ teaspoon (1g) cracked black pepper
• 1 tablespoon (15ml) sesame oil
• 1 teaspoon (4g) cornstarch
• 2 tablespoons (30ml) water
• 1 tablespoon sliced green onions
• 1 teaspoon sesame seeds

Steps

1. 1

   In a small mixing bowl, combine the garlic, ginger, brown sugar, honey, white wine, soy sauce, and black pepper. Mix well until all the ingredients combine.

2. 2

   Place shrimp in a medium bowl, add about two tablespoons of the teriyaki mixture, and toss until it completely coats all the shrimp. Let it marinate in the refrigerator for about 15 minutes.

3. 3

   Heat oil in a large skillet over medium-high heat. Then, add the shrimp in a single layer and cook for a minute or two per side until pink.

4. 4

   Remove them from the pan and transfer to a plate. Add the teriyaki sauce to the pan and bring to a boil.

5. 5

   In a small bowl, whisk two tablespoons of water and cornstarch until smooth, and add it to the sauce, stirring until fully combined. Reduce the heat to low and simmer for 3-4 minutes or until the sauce thickens.

6. 6

   Return the shrimp to the pan and stir to coat evenly with the sauce. Cook for about one more minute, being careful not to overcook the shrimp.

7. 7

   Serve over white rice and veggies garnished with green onions and sesame seeds if desired.