Try this Garlic Teriyaki Shrimp recipe, or contribute your own.

Still searching for what to cook ?

Name: Garlic Teriyaki Shrimp
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 pound large shrimp peeled and deveined (you should have about 3/4 lb after you remove the shell and devein); 2-1/2 tbsp low-sodium teriyaki sauce; 1/4 tsp garlic powder; 1/4 tsp paprika; Dash of ground ginger; freshly cracked black pepper (I used ~1/8 tsp); 2 tsp extra virgin olive oil

Find the most delicious recipes here

INGREDIENTS

1 pound large shrimp ; peeled and deveined (you should have about 3/4 lb after you remove the shell and devein)
2-1/2 tbsp low-sodium teriyaki sauce
1/4 tsp garlic powder
1/4 tsp paprika
Dash of ground ginger
freshly cracked black pepper (I used ~1/8 tsp)
2 tsp extra virgin olive oil

INSTRUCTIONS

1 pound large shrimp, peeled and deveined (you should have about 3/4 lb after you remove the shell and devein)

2-1/2 tbsp low-sodium teriyaki sauce

1/4 tsp garlic powder

1/4 tsp paprika

Dash of ground ginger

freshly cracked black pepper (I used ~1/8 tsp)

2 tsp extra virgin olive oil

2. Preheat large non-stick skillet with olive oil over medium high heat (You want the skillet very hot so that the shrimp will caramelize slightly.). Add shrimp and cook about 2 minutes on each side or until shrimp are pink. Serve over rice if desired.

NOTES

Alert editor

Garlic Teriyaki Shrimp

1 pound large shrimp peeled and deveined (you should have about 3/4 lb after you remove the shell and devein)
2-1/2 tbsp low-sodium teriyaki sauce
1/4 tsp garlic powder
1/4 tsp paprika
 Dash of ground ginger
 freshly cracked black pepper (I used ~1/8 tsp)
2 tsp extra virgin olive oil

1 pound large shrimp, peeled and deveined (you should have about 3/4 lb after you remove the shell and devein)
2-1/2 tbsp low-sodium teriyaki sauce
1/4 tsp garlic powder
1/4 tsp paprika
Dash of ground ginger
freshly cracked black pepper (I used ~1/8 tsp)
2 tsp extra virgin olive oil

1. Place shrimp, teriyaki sauce, garlic powder, paprika, ginger, and pepper in large bowl and toss until shrimp are evenly coated. Let shrimp marinate for about 5-10 minutes. (You really don’t want to let the shrimp marinate any longer or they’ll be tough and absorb too much of the teriyaki which will make them too salty). Drain shrimp.
2. Preheat large non-stick skillet with olive oil over medium high heat (You want the skillet very hot so that the shrimp will caramelize slightly.). Add shrimp and cook about 2 minutes on each side or until shrimp are pink. Serve over rice if desired.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 (459g)
Recipe Makes: 1

Calories: 523
Calories from Fat: 110 (21%)

Amt Per Serving		% DV

	Total Fat 12.2g	16 %
	Saturated Fat 2.1g	10 %
	Monounsaturated Fat 4.3g
	Polyunsanturated Fat 3.5g
Cholesterol 689.5mg		212 %
Sodium 671.8mg		23 %
Potassium 859.2mg		23 %
Total Carbohydrate 4.9g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 4.7g
Protein 92.3g		132 %
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.

About Our Nutrition Facts

Calories per serving: 523

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe