← Back to Search Results
sauteeing Japanese
Shrimp Teriyaki Recipe-3442

Photo by: Joseph De Leo
Comments: 0
 

Recipe

A simple teriyaki glaze is a perfect accent to sautéed or grilled shrimp. While some recipes are more complex than this one, most teriyaki glazes are made with sake, mirin, and soy sauce. Mirin is a kind of syrupy sweet wine that’s a staple of Japanese cooking, but sugar is a perfect substitute that some people, in fact, prefer. Just make sure you buy an authentic Japanese soy sauce—Kikkoman is a good brand and easy to find. The shrimp for this recipe must be peeled so they get coated with the sauce.

Yield: 6 main course servings

Ingredients

  • 2/3 cup soy sauce
  • ¼ cup sugar
  • 36 large or 24 jumbo shrimp, peeled and deveined (deveining optional)
  • 2 tablespoons olive oil or vegetable oil
  • Sesame seeds, toasted for about 15 minutes in a 350°F oven

Directions

Heat the soy sauce in a small saucepan and add the sugar; stir until it completely dissolves.

Rinse off the shrimp and heat the oil in a sauté pan or wok over high heat. When the oil begins to ripple, add the shrimp all at once. Toss the shrimp by pulling the pan toward you with a sudden jerk—this gets the shrimp to “jump” out of the pan, or stir the shrimp with a pair of chopsticks or a wooden spoon. When the shrimp just begin to turn red, in 3 to 4 minutes, take them out of the pan with a spider utensil or skimmer and reserve on a plate. Wipe any oil out of the pan with a paper towel and pour in the soy sauce–sugar mixture. Bring to a boil over high heat and when the sauce is reduced by about half, put the shrimp back in. Sprinkle the sesame seeds over the shrimp and stir the shrimp around in the sauce, still over high heat, until they’re well coated with a shiny glaze, about 2 minutes. Serve immediately.


© 2007 James Peterson
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on using 1/8 teaspoon of sesame seeds per serving.

139kcal (7%)
1850mg (77%)
11g
0g
6g (9%)
0g
0g (2%)
4g
1g
64mg (21%)
9g
12g
30mg
147mg
23mcg RAE (1%)
1mg (1%)
32mg (3%)
2mg (10%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
in-the-kitchen-with-david In the Kitchen with David
by David Venable
west-coast-cooking West Coast Cooking
by Greg Atkinson
lucid-food Lucid Food
by Louisa Shafia
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
big-fat-cookies Big Fat Cookies
by Elinor Klivans
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
martin-yans-china Martin Yan's China
by Martin Yan
lidias-italy Lidia's Italy
by Lidia Bastianich
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?