Homemade Teriyaki Shrimp

Name: Homemade Teriyaki Shrimp
Prep time: 5 min
Cook time: 15 min
Yield: 4
Ingredients: 1 pound frozen raw shrimp, peeled and deveined; 1/2 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 (Optional); 1 teaspoon sesame seeds (Optional)

⏱️ Ready in 20 min 🥄 Prep 5 min 🔥 Cook 15 min 👥 4 servings 👁️ 1 views

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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🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Under 30 Minutes #Dinner

📊 At a Glance

Prep 5 min

Cook 15 min

Serves 4

Difficulty Medium

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 391

% Daily Value*

Total Fat 12.7g 16%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 1251mg 54%

Total Carbohydrate 44.7g 16%

Dietary Fiber 0.8g 3%

Total Sugars 0.1g

Protein 21.3g 43%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.