30 Minute Teriyaki Shrimp
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1 teaspoon minced garlic
- 2 tablespoons (42g) honey
- 1 tablespoon (7g) cornstarch
- 1 tablespoon (15ml) room temperature water
- 1/4 cup (50g) brown sugar
- 1/2 cup (120ml) soy sauce
- 1/4 cup (60ml) vinegar (either rice wine or apple cider is
- 1 - 2 teaspoons minced fresh ginger (i use 2)
- 1 and 1/2 lbs medium-large uncooked shrimp peeled and deveined1
- 2 teaspoons sesame oil or olive oil
- 2-3 cups snap peas or any stir-fry veggie
- optional: sesame seeds for garnish
- Carbohydrate 0.229398543395473 g
- Cholesterol 0 mg
- Fat 0.00346942745607188 g
- Fiber 0.0145715946537611 g
- Protein 0.0441311172412343 g
- Saturated Fat 0.000617558087180794 g
- Serving Size 1 1 Serving (1g)
- Sodium 0.117960533506444 mg
- Sugar 0.214826948741711 g
- Trans Fat 0.00104776709173371 g
- Calories 1 calories
Make the sauce: Whisk cornstarch and water together in a small bowl. It will be a milky liquid. This is for thickening the sauce. Combine the cornstarch mixture, brown sugar, honey, soy sauce, vinegar, garlic, and ginger together in a small saucepan over low heat. Allow to simmer while whisking occasionally. Bring to a boil and allow to boil for 1 minute, then remove from heat. Place shrimp into a heat-proof bowl, then pour half of the sauce on top. Give it a stir and set aside for 10 minutes, uncovered at room temperature. If cooking later on, you can marinate the shrimp for up to a day. Keep it covered and refrigerate. (I usually begin cooking rice to have on the side at this point, but that's optional.) Heat oil in a skillet over medium-high heat. Add the snap peas, then stir and cook until crisp-tender, about 3-4 minutes. Add the shrimp, then the remaining half of the teriyaki sauce. Stir and cook until shrimp is pink and cooked through, about 2-3 minutes. Serve with rice and a sprinkle of sesame seeds if desired. Leftovers keep well in the refrigerator for a few days.
