30 Minute Teriyaki Shrimp Recipe

Name: 30 Minute Teriyaki Shrimp
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tablespoon (7g) cornstarch; 1 tablespoon (15ml) room temperature water; 1/4 cup (50g) brown sugar; 2 Tablespoons (42g) honey; 1/2 cup (120ml) soy sauce; 1/4 cup (60ml) vinegar (either rice wine or apple cider is great); 1 teaspoon minced garlic; 1 - 2 teaspoons minced fresh ginger (I use 2); 1 and 1/2 lbs medium-large uncooked shrimp, peeled & deveined1; 2 teaspoons sesame oil or olive oil; 2-3 cups snap peas or any stir-fry veggie; optional: sesame seeds for garnish

Ingredients

1 tablespoon (7g) cornstarch
1 tablespoon (15ml) room temperature water
1/4 cup (50g) brown sugar
2 Tablespoons (42g) honey
1/2 cup (120ml) soy sauce
1/4 cup (60ml) vinegar (either rice wine or apple cider is great)
1 teaspoon minced garlic
1 - 2 teaspoons minced fresh ginger (I use 2)
1 and 1/2 lbs medium-large uncooked shrimp, peeled & deveined1
2 teaspoons sesame oil or olive oil
2-3 cups snap peas or any stir-fry veggie
optional: sesame seeds for garnish

PREP TIME 15m	COOK TIME 15m	TOTAL TIME 30m
YIELD 4 servings

Instructions

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.

Dinner