Teriyaki Shrimp Recipe

Shrimp: Peeled and deveined, these are the star of the dish, offering a tender and juicy texture.

Soy sauce: Provides the salty, umami base for the teriyaki sauce.

Mirin: A sweet rice wine that balances the saltiness of the soy sauce and adds depth.

Brown sugar: Adds sweetness and helps to caramelize the sauce.

Garlic: Minced to release its pungent, aromatic flavor.

Ginger: Grated to add a zesty, slightly spicy note.

Vegetable oil: Used for cooking the shrimp, providing a neutral flavor.

Cornstarch: Mixed with water to thicken the sauce, giving it a glossy finish.

When preparing shrimp, ensure they are peeled and deveined for the best texture and flavor. To enhance the sauce, finely mince the garlic and grate the ginger to release their essential oils, which will infuse the teriyaki mixture with a more robust taste. When cooking the shrimp, avoid overcrowding the skillet to ensure even cooking and a nice sear. Adding the cornstarch mixture at the end will help achieve the perfect sauce consistency, making it glossy and thick enough to coat the shrimp beautifully.

• shrimp - Substitute with chicken breast: Chicken breast can mimic the texture of shrimp when cut into small pieces and cooked properly.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• mirin - Substitute with rice vinegar mixed with sugar: Rice vinegar with a bit of sugar can replicate the sweetness and acidity of mirin.

• brown sugar - Substitute with honey: Honey can provide a similar sweetness and a slight depth of flavor.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic for a similar flavor profile.

• ginger - Substitute with ground ginger: Ground ginger can be used as a substitute, though it is more concentrated, so use less.

• vegetable oil - Substitute with olive oil: Olive oil can be used as a healthier alternative with a similar cooking profile.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder can be used as a thickening agent similar to cornstarch.

• Allow the shrimp to cool completely before storing. This helps prevent condensation, which can make the shrimp soggy.
• Transfer the cooled shrimp and teriyaki sauce to an airtight container. Ensure the container is sealed tightly to maintain freshness.
• Store the container in the refrigerator if you plan to consume the teriyaki shrimp within 3-4 days. The flavors will meld together, making the dish even more delicious.
• For longer storage, place the shrimp in a freezer-safe container or a heavy-duty freezer bag. Label the container with the date to keep track of its freshness.
• When freezing, try to remove as much air as possible from the container or bag to prevent freezer burn. This will help maintain the texture and flavor of the shrimp.
• To reheat, thaw the shrimp in the refrigerator overnight if frozen. This slow thawing process helps retain the quality of the shrimp.
• Reheat the shrimp in a skillet over medium heat, adding a splash of water or soy sauce if needed to prevent drying out. Stir occasionally until heated through.
• Alternatively, you can reheat the shrimp in the microwave. Place the shrimp in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat in short intervals, stirring in between, until warmed through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a splash of vegetable oil or a bit of water to the skillet.
  3. Add the leftover teriyaki shrimp and cook for 3-4 minutes, stirring occasionally, until heated through.

• Microwave Method:

  1. Place the teriyaki shrimp in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Microwave on medium power for 1-2 minutes, stirring halfway through. Continue heating in 30-second intervals until warm.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the teriyaki shrimp evenly on a baking sheet.
  3. Cover with aluminum foil to prevent drying out.
  4. Bake for 10-15 minutes, or until the shrimp are heated through.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the teriyaki shrimp in the steamer basket.
  3. Cover and steam for about 5 minutes, or until the shrimp are heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the teriyaki shrimp in the air fryer basket in a single layer.
  3. Heat for 3-4 minutes, shaking the basket halfway through, until the shrimp are warm and slightly crispy.

• Mixing bowl: Use this to combine the soy sauce, mirin, brown sugar, garlic, and ginger.

• Skillet: Heat the vegetable oil in this and cook the shrimp until pink.

• Spatula: Use this to turn the shrimp and ensure even cooking.

• Measuring cups: Measure out the soy sauce, mirin, and brown sugar accurately.

• Measuring spoons: Measure the vegetable oil, cornstarch, and water precisely.

• Garlic press: Mince the garlic efficiently with this tool.

• Grater: Grate the ginger to add to the sauce mixture.

• Whisk: Mix the cornstarch and water together until smooth.

• Serving dish: Serve the finished teriyaki shrimp hot with rice or noodles on this.

Prep ingredients ahead: Peel and devein the shrimp in advance to save time during cooking.

Make the sauce early: Mix the soy sauce, mirin, brown sugar, garlic, and ginger beforehand and store in the fridge.

Use pre-minced garlic and ginger: Opt for pre-minced garlic and ginger to cut down on prep time.

Cook in batches: If your skillet is small, cook the shrimp in batches to ensure even cooking.

Serve with quick-cooking sides: Pair with instant rice or quick-cooking noodles for a fast meal.