Ah, shrimp—a delicious little creature that manages to pack flavor with a zing of the sea. I remember the first time I tried teriyaki shrimp at a bustling seaside market—a drizzling of sauce, a hint of char, and it was love at first bite. This quick and easy teriyaki shrimp stir fry, oh boy, it brings that taste right to your kitchen, with minimal fuss and maximum taste.
Steps
- Arrange the frozen shrimp in a single layer on a metal pan and set aside.
- In a large skillet, mix coconut aminos, ginger, garlic, brown sugar, rice wine vinegar, and sesame oil. Heat the mixture over medium heat until it starts to boil, which takes about 3 to 4 minutes.
- Once boiling, add the shrimp to the sauce in a single layer. Cook for 2 to 3 minutes, then turn the shrimp over and cook for another 2 to 3 minutes until they curl into a “C” shape and change color to pink and white.
- In a small bowl, mix cornstarch and water until smooth. Pour this mixture into the skillet, stirring quickly, and cook until the sauce thickens slightly, about 1 minute. Take the skillet off the heat.
- Serve the shrimp over hot rice, and if desired, sprinkle with green onions and sesame seeds as garnish.
Ingredients
- 1 pound frozen raw shrimp, peeled and deveined
- ½ cup coconut aminos
- 1 teaspoon freshly grated ginger
- 1 teaspoon freshly minced garlic
- 1 teaspoon brown sugar (adjust to taste)
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch
- 2 teaspoons water
- 2 cups steamed white rice
- 1 tablespoon sliced green onions (optional)
- 1 teaspoon sesame seeds (optional)
Nutritional Values
Total Calories: 1564 | Total Fat: 52g | Saturated Fat: 8g | Cholesterol: 628mg | Sodium: 5004mg | Total Carbohydrate: 180g | Dietary Fiber: 4g | Total Sugars: N/A | Protein: 84g | Vitamin C: 8mg | Calcium: 308mg | Iron: 8mg | Potassium: 956mg
FAQ
- Can I substitute coconut aminos with soy sauce?
- Yes, you can replace coconut aminos with soy sauce. However, since soy sauce is saltier and less sweet, use about 1/3 cup of soy sauce and adjust the sugar to your taste.
- Do I need to thaw the shrimp before cooking?
- No, you can cook the shrimp directly from frozen. Just ensure they are placed in a single layer on the metal pan before adding them to the sauce.
- What sides go well with Teriyaki Shrimp?
- Steamed broccoli, a fresh salad, or vegetable noodles are excellent sides for this dish. It can also be served over steamed white rice for a complete meal.
- Is this dish suitable for a low-sodium diet?
- Using coconut aminos instead of soy sauce can reduce the sodium content. However, always check the labels and adjust other ingredients, as necessary, to meet your dietary needs.
- How can I thicken the sauce if it’s too thin?
- If the sauce is not thick enough, mix a little more cornstarch with water and gradually add it to the sauce while stirring until the desired consistency is reached.
Tips
- Start cooking the rice before you begin preparing the shrimp, as the dish comes together quickly and will be ready in no time.
- If substituting coconut aminos with regular soy sauce, reduce the amount to about 1/3 cup and adjust the sugar to taste for a balanced flavor.
- Ensure the cornstarch and water slurry is smooth and free of lumps before adding it to the skillet for a perfectly thickened sauce.
- For added flavor and presentation, garnish the finished dish with sliced green onions and sesame seeds.
Equipment
- Large Skillet: A good quality non-stick or stainless steel skillet for cooking the shrimp and sauce.
- Metal Pan: For laying out the shrimp if you don’t already have one.
- Small Bowl: For mixing the cornstarch slurry.
