In a small saucepan combine 1/4 cup soy sauce, 1/4 cup water, 2 tbsp mirin, 1 1/2 tbsp brown sugar, 1 tsp rice vinegar, 1 tsp grated fresh ginger and 1 minced garlic clove. Stir and bring to a gentle simmer over medium heat.

Thicken sauce

Whisk 1 tsp cornstarch with 1 tbsp cold water to make a slurry. Once the sauce is simmering, gradually whisk in the slurry. Cook 1–2 minutes until sauce thickens and becomes glossy. Remove from heat and stir in 1/2 tsp sesame oil. Taste and adjust (add a little more sugar for sweetness or a splash more rice vinegar for brightness). Keep warm.

Cook shrimp

Heat 1 tbsp neutral oil in a large skillet or nonstick pan over medium-high heat until shimmering. Add shrimp in a single layer (do not overcrowd; cook in batches if needed). Sear shrimp 1.5–2 minutes per side, until pink and opaque and just cooked through.

Glaze shrimp

Reduce heat to low, pour 2–3 tbsp of the warmed teriyaki sauce over the cooked shrimp, and toss gently to coat so the glaze adheres. Cook 30–60 seconds more to let sauce cling to shrimp but not burn. Transfer shrimp to a warm plate.

Garnish

Drizzle any remaining sauce over shrimp if desired. Sprinkle with toasted sesame seeds and sliced green onions.

House-made Remoulade

In a small bowl combine 1/2 cup mayonnaise, 1 tbsp Creole or Dijon mustard, 1 tsp fresh lemon juice, 1/2 tsp hot sauce, 1/2 tsp sweet paprika, 1/8 tsp cayenne, 1 tsp finely chopped capers, 1 tbsp finely diced cornichon or dill pickle, 1 tbsp minced shallot or red onion, and 1 tsp chopped fresh parsley.

Season the remoulade with 1/4 tsp salt and 1/8 tsp black pepper. Stir until smooth and taste; adjust acidity with a few drops more lemon juice or heat with an extra 1/4 tsp hot sauce if desired.

Cover and chill the remoulade at least 15 minutes to let flavors meld. Bring to room temperature before serving if chilled long-term.

Serve 1–2 tbsp remoulade per serving alongside the teriyaki shrimp for dipping or spoon a small pool beneath the shrimp as plated.