The other night my niece came home with leftover shrimp teriyaki from a local Chinese restaurant. It looked good so I decided to make a homemade version. Long story short, my family tried it and decided that I have a future in opening a Chinese restaurant. Just kidding. But this wild shrimp teriyaki was so, so good.
Prep time: 5 minutes
Cook time: 15 minutes
1 lb. wild shrimp (fresh or frozen)
1 yellow squash
2 medium carrots
1 small bunch of kale
5 button mushrooms
1 tbsp minced garlic
1 tbsp grated ginger
1 tbsp soy sauce
2 tbsp mirin vinegar
4 tbsp sesame oil
3 tbsp Mikee's sesame teriyaki sauce
- Dice zucchini, summer squash and carrots; slice mushrooms; chop kale and scallions; mince garlic and grate ginger. Set aside.
- Divide and 4 tablespoons of sesame oil between two large sauté pans and heat over medium flame. Use one pan for vegetables and the other for shrimp.
- Add zucchini, summer squash, carrots and kale to vegetable pan. Sauté on medium heat for approximately five minutes.
- Add shrimp to second pan, sauté until about half-way cooked, then add scallions and 2 tablespoons of teriyaki sauce.
- Add mushrooms to vegetable pan. Sauté for one more minute. Then add garlic, ginger, soy cause and mirin vinegar.
- Combine shrimp and vegetables. Sauté together over medium heat. Add remaining tablespoon of teriyaki sauce.