30 minute Teriyaki Shrimp

By á-164771

You can remove the tail of the Shrimp or not, whichever is easier.

Ingredients

• 1 T. Cornstarch
• 1 T. Water (room temp)
• 1/4 C. Brown Sugar (packed)
• 2 T. Honey
• 1/2 C. Soy Sauce
• 1/4 C. Vinegar (either Rice Wine or Apple Cider is great)
• 1 t. Minced Garlic
• 1-2 t. Minced fresh Ginger
• 1 1/2 # medium-large uncooked Shrimp, peeled & deveined
• 2 t. Sesame Oil or Olive Oil
• 2-3 C. Snap Peas or any Stir-Fry Veggie
• Optional: Sesame Seeds for Garnish

Preparation

Step 1

1. Make the Sauce:
Whisk Cornstarch and water together in a 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 stirring occasionally. Bring to a boil and allow to boil for 1 minute, then remove from heat.

2. 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 marinade the Shrimp for up to a day. Keep it covered and refrigerate. ( I usually begin cooking Rice to have on the side dish at this point, but that's optional.)

3. 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.

4. Serve with Rice and a sprinkle of Sesame seeds if desired. Leftovers keep well in the refrigerator for a few days.