Shrimp Teriyaki
- Cuisine: Asian
- Course: Main Course
- Features: Fast, Kid-Friendly
Summary:
An uncomplicated glaze that is a far cry from sticky-sweet, store-bought sauces. Sugar takes the place of mirin (Japanese cooking wine). Serve with steamed rice or on short skewers as an appetizer.
4 to 6 servings
Ingredients:
- 2/3 cup light soy sauce or tamari
- 1/4 cup sugar
- 36 large or 24 jumbo shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 3 to 4 tablespoons toasted sesame seeds (see note below)
Directions:
Heat the soy sauce or tamari in a small saucepan over medium heat; add the sugar and stir until it dissolves.
Rinse the shrimp.
Heat the oil in a large saute pan or wok over high heat until it shimmers. Add the shrimp all at once. Toss the shrimp by pulling the pan toward you with a sudden jerk; that gets the shrimp to "jump" out of the pan; or stir them with a pair of long chopsticks or a wooden spoon. Cook for 3 to 4 minutes, until the shrimp begin to turn pink. Use a large slotted spoon to transfer the shrimp to a plate. Use paper towels to wipe the oil out of the pan. Return the heat to high and add the soy sauce-sugar mixture. Allow the mixture to boil for about 3 minutes or until it has reduced by half. Return the shrimp to the pan. Sprinkle the sesame seeds over the shrimp and stir to coat the shrimp in the sauce for about 1 minute, until the shiny glaze is evenly distributed.
Serve immediately.
Spread the seeds evenly on a baking sheet and bake in a 350-degree oven for 15 minutes.
Recipe Source:
Adapted from James Peterson's "Simply Shrimp" (Stewart, Tabori & Chang, 2007).
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