Homemade Teriyaki Shrimp Recipes

TERIYAKI SHRIMP STIR FRY RECIPE

Steps:

• Make the teriyaki sauce first. To a small pot, add soy sauce, water, brown sugar, chili flakes, honey, garlic, ginger, sesame oil and mirin.
• In a small bowl, swirl together cold water and cornstarch until you have a thin slurry. Pour into the pot and stir to incorporate.
• Bring to a quick boil, then reduce heat and simmer 3-4 minutes to thicken and allow the flavors to develop.
• Next, heat a large wok or pan to medium heat and add 1 tablespoon chili oil.
• Add the peppers and baby corn and cook about 6-7 minutes to soften. Transfer the veggies to a plate and reserve.
• Add remaining chili oil to the pan. Season the shrimp with salt and pepper and toss them into the hot wok. Cook them a couple minute per side until they are nicely pink and cooked through.
• Add cooked vegetables back to the pan with about ½ cup of the teriyaki sauce, or more as desired. Stir and heat through about 5 minutes.
• Serve on plates and enjoy.
• Keep the remainder of the teriyaki sauce in the fridge in a sealed container. Use it for your next meal!

SHRIMP TERIYAKI

Steps:

• Heat oil in a wok over medium heat. Add shrimp, garlic, garlic powder, and ginger. Cook until shrimp are opaque, 3 to 5 minutes.
• Add brown sugar and sesame seeds. Blend in white wine, teriyaki sauce, and teriyaki marinade and bring to a boil. Add frozen vegetables and return to a boil. Reduce heat to a simmer. Cover and cook until vegetables are heated through and tender, 10 to 15 minutes.
• Serve stir-fry over a bed of rice.

GARLIC GINGER TERIYAKI SHRIMP

Steps:

• Preheat oven to 400 degrees.
• Peel shrimp leaving the final tail section intact. Devein and partially butterfly shrimp (only butterfly the area furthest from the tail, so the shrimp will stand properly in a casserole dish). Set shrimp aside.
• Place all remaining ingredients together in a large mixing bowl. Add shrimp to bowl and marinate for about 1/2 an hour, any longer may toughen the shrimp. Remove shrimp from marinade and stand each one individually in casserole dish, one behind the other, with each tail resting on the shrimp in front of it. Pour marinade into casserole dish covering shrimp approximately 1/2 way. Place shrimp in oven for 12 to 15 minutes.

10-MINUTE TERIYAKI SHRIMP RECIPE

Steps:

• In a measuring cup, whisk all of the sauce ingredients. Set aside, close to the stove.
• Heat up oil in a large skillet. Add shrimp in a single layer, season with salt and pepper. Cook until pink, 2 to 3 minutes per side.
• Pour sauce mixture over shrimp and cook on medium low heat until the sauce thickens.
• Remove from heat.
• Garnish with sesame seeds and chopped green onions.
• Serve with rice or noodles and steamed vegetables, like broccoli.

HOMEMADE TERIYAKI SHRIMP

Steps:

• 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.