A quick Asian dish made with pan seared shrimp and a deeply flavorful, sweet and savory teriyaki sauce. Easy to make and worthy of the dinner rotation!
tsp peeled and minced
extra large shrimp,
peeled and deveined
or vegetable oil
Tbsp thinly sliced
In a medium mixing bowl whisk together soy sauce, mirin, water, honey, rice vinegar, sesame oil, sriracha, garlic, ginger and cornstarch. Whisk it very well until cornstarch is dissolved.
Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
Add shrimp in a single layer. Cook 1 1/2 minutes.
Quickly turn shrimp. Cook 30 seconds.
Whisk sauce mixture once more then pour into skillet. Cook and stir (don't turn shrimp), about 1 minute longer until shrimp are cooked through and sauce is thickened.
Serve right away with optional green onions (can also garnish with sesame seeds if desired).
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