Easy Teriyaki Shrimp (Print Version)
# Ingredients:
→ Teriyaki Sauce
01 -
1 teaspoon of sifted cornstarch
02 -
A touch of black pepper
03 -
1 large garlic clove, minced
04 -
45 g of brown sugar
05 -
1.5 teaspoons of ground ginger
06 -
4.5 tablespoons of Mirin
07 -
6 tablespoons of salty soy sauce
→ Main Ingredients
08 -
1 tablespoon of sesame oil
09 -
300 g of raw shrimp
→ Toppings
10 -
Cooked white rice
11 -
Fresh cilantro
12 -
Sesame seeds
# Instructions:
01 -
Start by handling the shrimp. Twist the head off first, then firmly pull away the legs and peel off the shell. Rinse them under water and gently pat dry using a paper towel.
02 -
Combine the pressed garlic, soy sauce, Mirin, ginger, brown sugar, and black pepper in a small bowl.
03 -
Heat up a big skillet over medium-high. Pour in the mixture and simmer for a few minutes until it thickens like syrup.
04 -
Lay the shrimp flat inside a sealable container, drizzle the marinade over them, mix well, and chill in the fridge for at least 30 minutes to 2 hours.
05 -
Heat sesame oil in a pan on medium-high. When it's hot, add the shrimp along with the sauce and cornstarch. Stir and cook for 2–3 minutes, flipping the shrimp halfway through.
# Notes:
01 -
You can store this dish in the fridge for up to 2 days in an airtight container.
02 -
To reheat, pop it in the microwave for a couple of minutes.