This is a simple yet perfectly flavorful shrimp recipe that is sure to please. Tender pieces of shrimp are coated with a sweet and tangy sauce that will leave you craving more!
Ready in: 25minutes
5Tbsplow-sodium soy sauce
2Tbsppacked brown sugar(light or dark)
2tsppeeled and minced fresh ginger
1 1/2tspminced garlic
1 1/4lbslarge(21/25) shrimp
2Tbspcanola oil or olive oil
1lbasparagus(preferably thicker spears), woody ends trimmed, diced into 1-inch pieces
Sesame seeds,for garnish (optional)
In a small saucepan whisk together low-sodium soy sauce, 6 Tbsp of the water, honey, brown sugar, ginger, garlic, rice vinegar and sesame oil.
Bring mixture to a light boil over medium-high heat. Whisk together cornstarch with remaining 1 Tbsp water, then add to sauce mixture in saucepan. Reduce heat slightly and allow to boil 30 seconds - 1 minute, stirring constantly. Remove from heat, cover and set aside.
Heat 1 Tbsp oil in a 12-inch non-stick skillet over medium-high heat.
Add asparagus and saute until tender, about 4 - 5 minutes. Transfer to a plate.
Heat remaining 1 Tbsp oil in skillet, add shrimp. Cook on first side about 1 1/2 minutes then flip and cook on opposite side until cooked through, about 1 1/2 minutes.
Add in asparagus, pour in teriyaki sauce and toss everything to evenly coat. Serve warm over white or brown rice, garnish with sesame seeds if desired.
You'll know the shrimp is ready to eat when it turns a bright pink color.