Ingredients
Method
Cook the Shrimp
- Pat the shrimp dry with paper towels and season lightly with salt and pepper.20 large shrimp
- Heat the oil in a large skillet over medium-high heat. Add the white parts of the green onion and the garlic, and saute for 1 minute until fragrant.2 stalks green onion, 2 cloves garlic, 1 tablespoon oil, salt and pepper
- Add the shrimp in a single layer and cook for 1 to 2 minutes per side until pink and opaque.
- Pour the teriyaki sauce, chili crunch, and sesame oil over the shrimp and toss to coat evenly. Simmer for 1 more minute so the sauce clings to the shrimp.⅓ cup teriyaki sauce, 1 tablespoon chili crunch, 1 tablespoon sesame oil
Steam the Broccoli
- While the shrimp cook, steam the broccoli until bright green and tender-crisp. I do it in the microwave to save time, about 2 minutes in a covered dish with a splash of water.2 cups broccoli florets
Assemble and Serve
- Spoon the cooked rice into bowls. Top with the shrimp teriyaki and steamed broccoli.2 cups cooked white rice
- Garnish with the green parts of the green onion and an optional sprinkle of sesame seeds.sesame seeds
Notes
Make your own teriyaki sauce: In a small saucepan, combine ¼ cup water, ¼ cup soy sauce, ¼ cup brown sugar, 3 tablespoons sake, 1 tablespoon sesame oil, 1 tablespoon minced garlic, and 1 tablespoon thinly sliced ginger. Bring to a simmer over medium heat, stirring until the sugar dissolves. In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water to make a slurry. Slowly stir the slurry into the saucepan and simmer until the sauce thickens and coats the back of a spoon, about 2 to 3 minutes. Remove from the heat and strain out the ginger slices if desired. Use ⅓ cup for this recipe and refrigerate the rest.
- Don't overcook the shrimp. Pull them off the heat as soon as they turn pink and firm.
- Double the sauce for a saucier dish or to drizzle over the rice and veggies.
- Add extra chili crunch for more spice.