Stir-Fry Teriyaki Shrimp
Perfect for a weeknight dinner, serve it over steamed rice or noodles for a complete and satisfying meal.
Servings: 2 people
Calories: 256kcal
Ingredients
For the Teriyaki Sauce
- ½ red onion
- 2 oz fresh ginger
- 5 cloves fresh garlic
- 1 tsp neutral-flavored oil
- ½ cup soy sauce
- 2 tbsp black rice vinegar
- 1 tbsp mirin or rice wine
- 1 tbsp sesame oil
- 1 tbsp brown sugar
- 1 ½ tbsp honey
- ¼ cup water
For the Stir-Fry Teriyaki Shrimp
- 1 tsp neutral-flavored oil
- 12 oz frozen raw peeled shrimp, defrosted (or fresh raw shrimp, if you prefer)
- ½ cup of teriyaki sauce
- 1 scallion finely sliced
- 1 tbsp sesame seeds
- Steamed rice to serve
Instructions
For the Teriyaki Sauce
- Peel and roughly chop the onion, ginger, and garlic. Mince them together very finely, with a mezzaluna if you have one.
- Warm the oil in a small pan over medium heat, and add the minced vegetables. Fry for about 3-4 minutes, until softened, but don’t let them brown.
- Add all the other sauce ingredients to the pan, stir to combine, and bring to a boil. Turn the heat down and simmer for about 10 minutes, stirring frequently, until slightly reduced and thickened.
- Optional: blend, if you want an ultra smooth version. I don’t normally bother.
- Leave the sauce to cool, then store in the fridge until ready to cook. This recipe makes about 1 cup of sauce.
For the Stir-Fry Teriyaki Shrimp
- When ready to make the stir-fry teriyaki shrimp, heat the oil in a wok over high heat. Add the shrimp and stir fry rapidly, turning once, for just 1 minute each side.
- Add the teriyaki sauce, and keep cooking just until you see it is hot — no more than a minute or so.
- Sprinkle over the scallions and sesame seeds, and serve hot, with steamed rice on the side.
Nutrition
Serving: 1portion | Calories: 256kcal | Carbohydrates: 12.2g | Protein: 39.4g | Fat: 5.5g | Cholesterol: 274mg | Sodium: 1486mg | Sugar: 10.3g