30 Minute Teriyaki Shrimp

Easy, healthy, and on the table in about 30 minutes!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Make the sauce: Whisk arrowroot and water together in a small bowl. It will be a milky liquid. This is for thickening the sauce. Combine the arrowroot mixture, brown sugar, honey, soy sauce, vinegar, garlic, and ginger together in a small saucepan over low heat. Allow to simmer while whisking occasionally. Bring to a boil and allow to boil for 1 minute, then remove from heat.

Step 2

Place shrimp into a heat-proof bowl, then pour half of the sauce on top. Give it a stir and set aside for 10 minutes, uncovered at room temperature. If cooking later on, you can marinate the shrimp for up to a day. Keep it covered and refrigerate. (I usually begin cooking rice to have on the side at this point, but that’s optional.)

Step 3

Heat oil in a skillet over medium-high heat. Add the snap peas, then stir and cook until crisp-tender, about 3-4 minutes. Add the shrimp, then the remaining half of the teriyaki sauce. Stir and cook until shrimp is pink and cooked through, about 2-3 minutes.

Step 4

Serve with rice and a sprinkle of sesame seeds if desired. Leftovers keep well in the refrigerator for a few days

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