Skip the takeout and head straight to the kitchen. This Shrimp Teriyaki recipe is faster, healthier and so much more delicious than grabbing dinner out.
We know, life is busy and take out can seems like such an easy idea for dinner. However, the reality is that it can be loaded with extra unhealthy ingredients and leave you feeling not so great afterward. This recipe for Shrimp Teriyaki is not only incredibly easy, loaded with delicious salt sweet flavors, but it is also full of healthy ingredients. Did you know that Sizzlefish Wild Gulf Shrimp provides a surprising amount of heart-healthy omega-3s, as well as a generous supply of important minerals? These succulent shrimp are caught in the Gulf of Mexico, peeled, deveined and frozen with no additives. That makes these juicy tender shrimp perfect for this recipe.
Let us tell you how easy this recipe is:
- Prep your fresh ingredients.
- Blanch your broccoli.
- Cook your shrimp.
- Make the sauce.
- Mix everything together.
Easy, right? We served this saucy deliciousness over a bed of white rice, but it would also be delicious and a fun change to serve it over rice noodles.
10 oz Sizzlefish Wild Gulf Shrimp
1 TBSP Sesame Oil
4 Scallions; sliced at an angle separating the whites from the greens
2 Garlic Cloves; minced
¼ cup Coconut Aminos or Low Sodium Soy Sauce*
¾ cup Water, divided
1 TBSP Rice Vinegar
¼ tsp Ground Ginger
Black Pepper to taste
1 TBSP Cornstarch
1 lb Fresh Broccoli Florets
Chili Paste to taste
Sesame Seeds for garnish
Heat a large pot of water to boil.
Once boiling add the broccoli florets and cook until just tender. They should be bright green. This will take about 1 to 1 ½ minutes.
Remove with a slotted spoon into a bowl. Reserve while you prepare the shrimp.
Heat a large skillet over medium-high heat. Add the oil and allow to heat through.
Next add the shrimp, whites of the scallions and garlic to the pan and cook for 2-3 minutes per side or until they are just past translucent. Once cooked, remove from the pan and set aside.
Add ½ cup water, black pepper, and ginger to the hot pan. Bring the mixture to a boil. Add chili paste to suit your taste.
In a small bowl, whisk together the remaining ¼ cup water with the cornstarch. Slowly whisk the cornstarch mixture into the skillet.
Continue to stir until it the mixture thickens.
Return the shrimp to the pan along with the broccoli and scallion greens (reserve some for garnishing the plated dishes. Heat through.
Serve over rice or rice noodles. Garnish with scallion greens and sesame seeds.
If using soy sauce, add 1 to 2 tablespoons of sugar to add the sweetness. Coconut aminos are sweet, so no sugar is needed if you are using them.