Teriyaki Shrimp Recipe

Prep shrimp

Pat the shrimp dry with paper towels. Season both sides lightly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Dry shrimp will sear better and help the sauce adhere.

Cook shrimp

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 1 tablespoon neutral oil and swirl to coat. When the oil shimmers, add shrimp in a single layer (work in two batches if needed). Cook undisturbed 1.5–2 minutes until the underside is pink and slightly golden. Flip and cook 30–60 seconds more until shrimp are opaque and just cooked through (total 2–3 minutes depending on size). Remove shrimp to a plate and set aside. Do not overcook.

Mix sauce base

In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons mirin, 1 tablespoon sake, 2 tablespoons packed brown sugar, 1 tablespoon honey, 1 teaspoon grated fresh ginger, 1 minced garlic clove, and 1 teaspoon rice vinegar until the sugar mostly dissolves.

Make slurry

In a separate small cup, stir 1 teaspoon cornstarch into 2 tablespoons water until smooth. This will thicken the sauce quickly when heated.

Cook and thicken

With the skillet still over medium heat (wipe out excess oil if there's burning residue but keep any brown bits), pour the sauce mixture into the pan. Bring to a gentle simmer, stirring to loosen any browned bits. Let simmer 1–2 minutes. Stir the cornstarch slurry once more and slowly pour into the simmering sauce while whisking. Continue to simmer 30–60 seconds, stirring, until the sauce becomes glossy and coats the back of a spoon. Remove from heat and whisk in 1/2 teaspoon toasted sesame oil.

Toss shrimp in sauce

Return the cooked shrimp to the skillet with the sauce (off heat or over very low heat). Toss gently to coat each shrimp in the glossy teriyaki. Warm through for 30 seconds — just enough to reheat and let the flavors marry without overcooking shrimp.

Plate and garnish

Transfer shrimp and any remaining sauce to a serving dish. Sprinkle with 1 teaspoon toasted sesame seeds and 1 tablespoon thinly sliced scallions. Serve immediately with lemon or lime wedges if using. Accompany with steamed rice or noodles and steamed vegetables as desired.