Teriyaki Shrimp

4 servings

Ingredients

• 1 tablespoon cornstarch
• 1 tablespoon room temperature water
• 1/4 cup brown sugar
• 2 tablespoons honey
• 1/2 cup soy sauce
• 1/4 cup vinegar (either rice wine or apple cider)
• 1 teaspoon garlic, minced
• 2 teaspoons ginger, minced
• 1 1/2 lbs. medium-large uncooked shrimp, peeled and deveined
• 2 teaspoons sesame oil
• 2-3 cups snap peas
• rice (I made this with cauliflower fried rice)
• Optional: sesame seeds for garnish

Directions

Whisk cornstarch and water together in a small bowl. It will be a milky liquid. This is for thickening the sauce. Combine 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 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 (place in the refrigerator, covered).

Cook rice (I made this with cauliflower fried rice).

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.

Recipe originally found on Sally’s Baking Addiction.

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