Best 12 Shrimp Teriyaki Recipes

GRILLED TERIYAKI SHRIMP AND PINEAPPLE SKEWERS

Steps:

• Combine water, soy sauce, brown sugar, honey, garlic, and ginger in a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until sauce has reduced and thickened slightly, 8 to 10 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil grate. Thread shrimp and pineapple alternately onto skewers and place on a platter.
• Arrange skewers on the hot grate. Grill 2 to 3 minutes per side, or until shrimp is opaque and cooked through. Turn grill to low heat and brush sauce on both sides of skewers. Transfer to a serving platter and sprinkle with cilantro and sesame seeds.

SHRIMP TERIYAKI

Steps:

• Heat oil in a wok over medium heat. Add shrimp, garlic, garlic powder, and ginger. Cook until shrimp are opaque, 3 to 5 minutes.
• Add brown sugar and sesame seeds. Blend in white wine, teriyaki sauce, and teriyaki marinade and bring to a boil. Add frozen vegetables and return to a boil. Reduce heat to a simmer. Cover and cook until vegetables are heated through and tender, 10 to 15 minutes.
• Serve stir-fry over a bed of rice.

TERIYAKI BEEF AND SHRIMP KABOBS

Steps:

• 1. Cut the steak into 1 inch cubes. Peel and devein the shrimp. Cut the peppers into 1 inch pieces.
• 2. In a bowl mix all marinade ingredients until well blended.
• 3. Split the marinade evenly between 2 large resealable bags.
• 4. Add the shrimp and steak to one bag and the vegetables to the other.Seal the bags.
• 5. Turn the bag to coat and refrigerate for 4 to 6 hours, turning occasionally.
• 6. Preheat the grill to medium high. Drain the marinade and discard.
• 7. On metal or soaked wood skewers, thread the steak, shrimp, mushrooms, onion, tomatoes and peppers alternately.
• 8. Place the skewers on the grate of the grill and cook turning ever 4 minutes until steak is cooked to desired doneness.

GARLIC GINGER TERIYAKI SHRIMP

Steps:

• Preheat oven to 400 degrees.
• Peel shrimp leaving the final tail section intact. Devein and partially butterfly shrimp (only butterfly the area furthest from the tail, so the shrimp will stand properly in a casserole dish). Set shrimp aside.
• Place all remaining ingredients together in a large mixing bowl. Add shrimp to bowl and marinate for about 1/2 an hour, any longer may toughen the shrimp. Remove shrimp from marinade and stand each one individually in casserole dish, one behind the other, with each tail resting on the shrimp in front of it. Pour marinade into casserole dish covering shrimp approximately 1/2 way. Place shrimp in oven for 12 to 15 minutes.

SHRIMP TERIYAKI KABOBS

Steps:

• In a large zip-lock bag combine teriyaki sauce, onion, garlic, sugar, zest and a splash of pineapple juice from the chunks.
• Add shrimp and toss to coat.
• I let them set in the fridge all day till I was ready to skewer them to grill.
• Be sure and soak your skewers if you are using wood!
• Place a pineapple chuck in the curve of each shrimp and place on a skewer, going through the "head" of the shrimp, the pineapple and then the "tail".
• I was able to get about 4 on each skewer.
• Grill about 2-3 minutes on each side or until shrimp is pink.
• You can baste with the marinade if you want but I did not.
• You can also broil this if you don't have a grill.
• I removed from the skewers for my guests but would probably serve on skewers if I had fancy ones.

TERIYAKI GRILLED SHRIMP

Steps:

• Whisk soy sauce, pineapple juice, brown sugar, Sriracha, sesame oil, and garlic powder together in a bowl until fully blended. Transfer to a small saucepan and cook on medium heat until teriyaki sauce is slightly thickened, about 10 minutes.
• Place shrimp in a shallow dish. Pour 3/4 of the teriyaki sauce over the shrimp and let marinate for 30 minutes. Reserving the remaining sauce for basting.
• Preheat an outdoor grill to medium-high heat and lightly oil the grill. Thread shrimp onto skewers.
• Grill skewers for 3 minutes. Flip, brush reserved sauce over the shrimp, and grill 3 minutes more.

GRILLED LIME-TERIYAKI SHRIMP

Steps:

• Combine the first seven ingredients in a large resealable plastic bag; add shrimp. Seal bag and turn to coat. Refrigerate for 1 hour, turning occasionally., Drain and discard marinade. Thread shrimp onto two metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until shrimp turn pink.

HOMEMADE TERIYAKI SHRIMP

Steps:

• Place frozen shrimp in a single layer on a metal pan and set aside.
• Combine coconut aminos, ginger, garlic, brown sugar, rice wine vinegar, and sesame oil in a large skillet. Bring to a boil over medium heat, 3 to 4 minutes.
• Add shrimp to the boiling sauce in a single layer and cook for 2 to 3 minutes. Turn and cook until shrimp curls into a "C" shape and changes color from white and pink, 2 to 3 minutes.
• Combine cornstarch and water in a small bowl, stirring to remove lumps. Add slurry to the skillet and cook, stirring briskly, until sauce is slightly thickened, about 1 minute. Remove from heat. Serve over hot cooked rice and garnish with green onions and sesame seeds.

TERIYAKI SHRIMP AND PINEAPPLE PARCELS

Steps:

• Cook the rice to according to the package instructions; allow to cool.
• Preheat the oven to 450 degrees F. Cut six 12-by-20-inch pieces of foil.
• In a medium mixing bowl, combine the cooked rice, pineapple, peas, teriyaki sauce, peppers, garlic, ginger and a pinch of salt and pepper.
• To assemble the parcels: Layer an even portion of the rice mixture in the middle of each of the foil sheets and top each with one-sixth of the shrimp. Drizzle 1/8 teaspoon sesame oil into each parcel, then seal them.
• Put the parcels on a baking sheet and cook until the shrimp are pink and cooked through, about 15 minutes. Open the parcels and sprinkle over some green onions and cilantro, then top with a squeeze of lime juice.

TERIYAKI SHRIMP MARINADE

Steps:

• Blend all ingredients.
• Marinate 16-24 large, raw, deveined, THAWED shrimp for 1-2 hours in refrigerator prior to grilling.
• NOTE: You can reserve a portion of the marinade to brush on while grilling if you wish.

TERIYAKI SHRIMP & BROCCOLI WITH PASTA

Steps:

• Prepare Teriyaki Sauce: Combine soy sauce, water, molasses, corn starch, garlic powder and Chinese five spice in a sauce pan and simmer on low until thickened.
• Prepare Broccoli: In sauce pan covered with water. Bring to a boil and immediately remove from heat let stand for 2 minute and drain.
• Place shrimp in a bowl with very hot tap water and let stand for five minutes.
• Prepare linguine per package directions.
• Place sauce, broccoli and shrimp in a large medium high fry pan, cook for two minutes.
• Add linguine and toss reduce heat to low and let stand for five minutes.
• Serve.

BACON WRAPPED SHRIMP TERIYAKI

Steps:

• 1. Peel and devein shrimp.
• 2. Cut bacon slices in half and wrap around the shrimp, securing with a wooden toothpick.
• 3. Place in a dish and pour teriyaki sauce over.
• 4. Cover and refrigerate for several hours, tossing once or twice.
• 5. Preheat oven to 400 degrees.
• 6. Drain shrimp well and place on a baking sheet.
• 7. Bake for 20 - 30 minutes, turning once, until bacon is crisp.