Restaurants›14 Mill Market | Food Hall›Teriyaki Shrimp 3 Skewers Recipe

Teriyaki Shrimp 3 Skewers Recipe

Inspired by 14 Mill Market | Food Hall
Time45m
Serves3

3 skewers of grill shrimp. Coated with homemade teriyaki sauce, topped with sesame seeds and green onions.

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Ingredients

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Shrimp & Skewers

Homemade Teriyaki Sauce

Finishing & Garnish

Method

Prep Shrimp & Skewers

1

Prepare skewers

Soak bamboo skewers in water for at least 30 minutes to prevent burning during grilling.

2

Season shrimp

Pat shrimp dry with paper towels. Lightly season with kosher salt and black pepper. Toss to coat evenly.

3

Skewer shrimp

Thread 6 shrimp onto each soaked skewer, piercing near the tail and again near the head so shrimp lie flat and will cook evenly. Set skewers on a plate and lightly brush both sides with 1 tablespoon vegetable oil.

Make Teriyaki Sauce

4

Combine soy sauce, mirin, sake, sugar, grated ginger, and minced garlic in a small saucepan set over medium heat. Stir and bring mixture to a gentle simmer so sugar dissolves and flavors meld, about 3–4 minutes.

5

In a small bowl, whisk the cornstarch with cold water until smooth to make a slurry. Slowly whisk the slurry into the simmering sauce. Continue to simmer, stirring, until sauce thickens slightly to a glossy, pourable glaze, about 1–2 minutes. Remove from heat and let cool slightly. Reserve about 2 tablespoons of the sauce for brushing during cooking and the remainder for finishing and serving.

Grill & Glaze

6

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Oil the grill grates or brush a preheated grill pan with a little oil to prevent sticking.

7

Place shrimp skewers on the hot grill. Cook 1.5–2 minutes per side, turning once, until shrimp turn pink and opaque. During the last minute of cooking, brush both sides of the shrimp generously with reserved teriyaki glaze to build a glossy coating. Take care not to overcook — shrimp should be just opaque and slightly firm.

8

If using a broiler or oven, set rack close to heat source, broil/grill on a baking sheet for 1–2 minutes per side, brushing with glaze the last minute.

Finish & Serve

9

Transfer cooked skewers to a serving platter. Spoon additional teriyaki sauce over the skewers as desired.

10

Sprinkle toasted sesame seeds evenly over the glazed shrimp, then scatter thinly sliced green onions (use whites for a bit of bite and greens for color).

11

Serve immediately with optional lemon wedges on the side for a bright squeeze of citrus. Leftover sauce may be served alongside for dipping.