Sesame Teriyaki Shrimp

  • 14 Sep - 20 Sep, 2019
  • Mag The Weekly
  • Cookery


· 1 cup water

· ½ cup low-sodium soy sauce

· • cup honey

· 2 cloves garlic, minced

· 1 tablespoon sesame oil

· 2 teaspoon sesame seeds

· ½ teaspoon ground ginger

· 1 tablespoon cornstarch plus cold water

· 2 pound medium white shrimp, peeled and deveined

· Steamed white rice, for serving

· Freshly chopped cilantro, for garnish


In a large skillet, add water, soy sauce, honey, garlic, sesame oil, sesame seeds, and ginger and whisk to combine. Bring to a boil over medium-high heat. In a small bowl, whisk together cornstarch and cold water until dissolved. Stir into boiling sauce, reduce heat to medium-low and stir until thickened. Add shrimp and cook until pink. Serve shrimp over rice and garnish with cilantro.