This 20-minute Teriyaki Shrimp over rice is all you need to make your next weeknight dinner in a snap. It's made with perfectly cooked shrimp that's been seared then coated in a quick and easy homemade teriyaki sauce then finished with a squeeze of fresh lime juice.
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Why this recipe works
It's quick, easy, and only requires a handful of ingredients. For this recipe, coco aminos is used as the base for making the teriyaki sauce, and since it's on the sweeter side compared to regular soy sauce, no added sugar is required.
This is a healthy recipe that you may just want to incorporate into your weeknight rotation especially on those busy weeknights when you're trying to get dinner on the table fast.
One other thing to note is that this teriyaki shrimp recipe comes together really fast so have all your ingredients prepared and ready and your rice already steamed before beginning to sear your shrimp.
What goes into this recipe
Ingredient Notes
- Coco aminos is a soy sauce substitute with a bit of sweetness and is used as the base for making the teriyaki sauce for this recipe. If you would like to know more about coco aminos and the health benefits read about it here.
- Sambal, a chilli paste, is optional for this recipe, but is recommended. It gives the teriyaki sauce a little kick and added flavor. You can choose to add a little or a lot depending on your level of spiciness.
- A little orange juice is added to the sauce for a little acidity and a bit of sweetness; therefore, sugar isn't required.
Please refer to recipe card below for specific details on making this dish.
How to make teriyaki shrimp
- Make the teriyaki sauce by measuring out all the ingredients into a measuring cup and set aside.
- De-shell and de-vein the shrimp, season, and sear for 2 minutes per side.
- Remove the shrimp from the skillet and place on a clean plate.
- In the same skillet, slowly pour in the sauce, allow it to come to a gentle boil, lower the heat a bit, and allow it to simmer until it thickens.
- Add the shrimp back to the skillet and spoon over the teriyaki sauce to coat all the shrimp.
- Finish the dish with a squeeze of fresh lime juice.
- Serve teriyaki shrimp over a bed of white or brown rice.
FAQs
You can certainly make shrimp teriyaki gluten free by avoiding any ingredients that have gluten. For example, do not use all purpose flour to coat the shrimp before searing. If you prefer a thicker sauce, use arrow root instead of cornstarch.
Broccoli, yellow bell peppers, orange bell peppers, snow peas, or snap peas to name a few. It's also delicious when served over rice or noodles.
Expert Tips
- Shrimp should be thoroughly dried in order to get a beautiful sear.
- It's VERY IMPORTANT that the shrimp are not overcooked; therefore, sear the shrimp for 2 minutes per side as they will continue to heat through once they are added to the hot teriyaki sauce.
- Lightly dredge the shrimp in all-purpose flour before searing as this will help in thickening the sauce.
- Use large or jumbo shrimp instead of the smaller sized shrimp (large plump shrimp are best).
- This recipe comes together quickly have all your ingredients prepped and ready to go and next to your skillet also have your rice made prior to starting on the shrimp.
- Use raw frozen shrimp and not precooked shrimp from the grocery store.
- Defrost shrimp completely by placing in a bowl of cold water or thawing the shrimp in the fridge overnight.
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📖 Recipe
20-Minute Teriyaki Shrimp
Equipment
- Cast Iron Skillet or other skillet
Ingredients
- 1 lb raw shrimp (large or jumbo in size)
- 3 tablespoon grape-seed oil (or olive oil)
- 1-½ tablespoon all-purpose flour
- 2 teaspoon granulated garlic powder
- 2 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried parsley
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Teriyaki Sauce
- ½ cup coco aminos (this is a soy sauce substitute)
- ½ cup water
- ¼ cup orange juice
- 1 teaspoon sambal
- 2 cloves garlic (minced)
Instructions
Teriyaki Sauce
- Combine the ingredients by placing in a measuring cup and whisk. Set aside.
Shrimp
- Prepare a baking sheet by layering it with paper towels. Set aside.
- Defrost shrimp completely. Remove shell and devein shrimp by cutting a slit along the back and underbelly using a paring or steak knife to remove the black or white vein.
- Wash the shrimp by running under cool water then place on the prepared baking sheet to absorb the excess water. Place another layer of paper towels on top of the shrimp and gently press to further absorb any moisture.
- Season shrimp with onion powder, garlic powder, kosher salt, smoked paprika, parsley, black pepper, and toss in the flour. Make sure all the shrimp are coated.
- Place a cast iron skillet over medium-high heat. Add cooking oil to the skillet. When hot, add shrimp to the skillet in a single layer without overcrowding pan. Work in batches if necessary.
- Cook shrimp for 2 minutes per side then place on a clean plate.
- To the same skillet, pour in the teriyaki sauce and bring to a gentle boil then to a simmer until thickened (test by seeing if the back of the spoon is coated). Add shrimp back to the skillet and spoon sauce over each shrimp multiple times to make sure they are well coated.
- Add a squeeze of fresh lime juice of half a lime.
- Serve over white or brown rice and garnish with the green parts of a green onion and ENJOY.
Notes
- Shrimp should be thoroughly dried in order to get a beautiful sear.
- It's VERY IMPORTANT that the shrimp are not overcooked; therefore, sear the shrimp for 2 minutes per side as they will continue to heat through once they are added to the hot teriyaki sauce.
- Lightly dredge the shrimp in all-purpose flour before searing as this will help in thickening the sauce.
- Use large or jumbo shrimp instead of the smaller sized shrimp (large plump shrimp are best).
- This recipe comes together quickly have all your ingredients prepped and ready to go and next to your skillet also have your rice made prior to starting on the shrimp.
- Use raw frozen shrimp and not precooked shrimp from the grocery store.
- Defrost shrimp completely by placing in a bowl of cold water or thawing the shrimp in the fridge overnight.
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