Shrimp Teriyaki
Yield
10 servingsPrep
5 minCook
15 minReady
20 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
soy sauce, tamari
|
|
| 2 | tablespoons |
sugar
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 ½ | teaspoons |
cornstarch
|
|
| 1 | each |
garlic cloves
crushed |
|
| 1 | teaspoon |
ginger root
fresh, minced |
|
| 2 | tablespoons |
water
|
|
| 2 | pounds |
shrimp
raw, medium sized, peeled, deveined |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
sugar
|
|
| 15 | ml |
vegetable oil
|
|
| 7.5 | ml |
cornstarch
|
|
| 1 | each |
garlic cloves
crushed |
|
| 5 | ml |
ginger root
fresh, minced |
|
| 3E+1 | ml |
water
|
|
| 907.2 | g |
shrimp
raw, medium sized, peeled, deveined |
|
Directions
Blend soy sauce, sugar, oil, cornstarch, garlic, ginger and water in a small saucepan.
Simmer, stirring constantly, until thickened, about 1 minute; cool.
Coat shrimp with sauce; drain off excess. Place on rack of broiler pan.
Broil 5 inches from heat source 3 to 4 minutes on each side, or until shrimp are opaque and cooked.
Serve immediately with wooden picks.
