Try this Teriyaki Shrimp recipe, or contribute your own.
Suggest a better description1. In a large bowl, stir together ginger, garlic, onions, soy sauce, honey, vinegar, and sesame oil. Reserve half of this marinade in another bowl. Place shrimp in first bowl and toss with marinade. Marinate 30 minutes to 4 hours in refrigerator. 2. In a wok or large skillet over medium-high heat, warm vegetable oil. Saute shrimp on one side until bright pink (2 to 3 minutes). Toss and cook second side until done (about 2 minutes). Remove to a dish and reserve. 3. Combine cornstarch and the water in a small bowl. Pour reserved marinade into skillet, bring to a boil over medium-high heat, and stir in cornstarch mixture. Stir until sauce thickens (about 1 minute). Add shrimp, stirring to coat with sauce. 4. To serve, place shrimp on a serving dish, sprinkle with toasted sesame seed, and accompany with steamed rice. Recipe By : the California Culinary Academy From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (149g) | ||
Recipe Makes: 4 | ||
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Calories: 205 | ||
Calories from Fat: 74 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.2g | 11 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 170.2mg | 52 % | |
Sodium 419.2mg | 14 % | |
Potassium 271.3mg | 7 % | |
Total Carbohydrate 8g | 2 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 7.1g | ||
Protein 24.3g | 35 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 205
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