Shrimp Teriyaki
This title is misleading. The real purpose of this post is the Teriyaki Sauce.
I purchased a large bag of 13-15 count shrimp for Eric’s birthday dinner a few weeks ago. The bag is FAR larger than was needed, but the price was excellent so I snagged it. When Lorraine and I discussed what to make for tonight’s dinner, she asked for shrimp.
“I’ll make the salad. You’re making everything else.”
Lorraine said that with a smile, as she knew I’d make dinner for her.
After dinner she remarked, “Save that recipe. It would be good with chicken.”
Absolutely. That’s next on the agenda.
This recipe is my invention — I read half a dozen teriyaki sauce recipes, and added things to this that were in none./
Shrimp Terkiyaki
SAUCE:
- 1/2 cup soy sauce
- 1/4 cup water
- 2 Tbsp mirin
- 1/4 cup honey
- 1 Tbsp oyster sauce
- 1 Tbsp lime juice
- 5 shots of Texas Pete
- 1 Tbsp garlic
- 1 tsp ground ginger
THICKENER:
- 1/4 cup water
- 1 Tbsp cornstarch
SHRIMP:
- 1 lb shrimp
Stir together all sauce ingredients in a saucepan and set over medium heat. Shake the Thickener ingredients together and set aside.
Stir the sauce and bring it to a simmer. Stir in the the thickener and stir until it returns to a boil.
Place the shrimp in a large saute pan that can hold them in one layer. Add 1 cup water and the sauce; stir to blend. Bring to a simmer over medium heat and simmer for 5 minutes. Flip the shrimp and simmer for 3 to 5 minutes, or until the shrimp is cooked through.
Serve over rice.
Options:
Next time we’ll do this with chicken. I would like boneless thighs, but boneless breast will work. For bone-in chicken, add another 1 cup water, bring to a simmer, cover, and let cook for 30 minutes.
I can also see doing this with pork or thinly sliced beef.