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Homemade Teriyaki Shrimp
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Umami-packed shrimp in homemade teriyaki sauce, perfect for a light lunch or satisfying main dish with steamed broccoli or salad.
Ingredients:
  • 1 pound frozen raw shrimp, peeled and deveined
  • 0.5 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
Instructions:
  • Arrange the frozen shrimp in a single layer on a metal pan, ready for use.
  • In a large skillet, merge coconut aminos, ginger, garlic, brown sugar, rice wine vinegar, and sesame oil. Simmer over medium heat for 3 to 4 minutes until it boils.
  • Place the shrimp in the simmering sauce in a single layer. Cook for 2 to 3 minutes until they curl into a "C" shape and turn white and pink. Flip and continue cooking for another 2 to 3 minutes.
  • In a small bowl, whisk together cornstarch and water until smooth. Pour the slurry into the skillet and cook, stirring vigorously, until the sauce slightly thickens, about 1 minute. Remove from heat and serve over hot cooked rice. Garnish with green onions and sesame seeds.

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