Shrimp glazed with teriyaki sauce and tossed with fresh basil leaves. This basil teriyaki shrimp is easy to make and delicious with rice.
I adore teriyaki sauce. I swear, it complements almost everything. So if I could, I’d probably use it with everything.
Whenever I’m at a Japanese restaurant, I’m always ordering something with teriyaki. Whether it’s chicken, salmon, sushi rolls topped with teriyaki sauce, there’s almost always something in my meal that has teriyaki. It’s such a versatile sauce that’s perfect with almost everything.
So, in today’s recipe, I decided that I wanted to try to create a twist to the classic teriyaki sauce. Slightly spicy with the delicious aromatic flavor of basil, this teriyaki glazed shrimp tastes oh so very amazing.
Whipping up the teriyaki sauce and cooking the shrimp takes only a few minutes. Served with rice, you’ll have dinner ready in absolutely no time at all.
In a small pan, add soy sauce, mirin, and granulated sugar over low heat. Stir to dissolve the sugar.
In a small bowl, mix together corn starch and water until it is well combined. This will serve as a thickener for your sauce. Slowly, add this cornstarch mixture into the sauce, making sure to stir well. If you don’t stir the sauce well, the sauce will start to clump together unevenly. Once the sauce starts to thicken, remove the skillet from heat.
In a different pan, add a little bit of vegetable or olive oil and allow it to heat for a few minutes. Add the shrimp to the pan and cook them until the shrimp turns reddish orange and is no longer gray. Once the shrimp are all reddish orange, remove the pan from the heat.
Toss the shrimp with the teriyaki sauce and torn basil leaves.
Serve the shrimp with rice.
Enjoy!
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon + ¼ teaspoon granulated sugar
- 1 tablespoon water
- 1 teaspoon cornstarch
- ¼ teaspoon crushed red peppers (optional)
- 1 tablespoon vegetable or olive oil
- 2 dozens large shrimp, deshelled and deveined
- 5-6 large basil leaves, torn
- In a small pan, add soy sauce, mirin, and granulated sugar over low heat. Stir to evenly incorporate the ingredients and to dissolve the sugar.
- In a small bowl, mix together the water and cornstarch until the cornstarch has dissolved. This cornstarch mixture will be a thickener for the sauce. Slowly pour the cornstarch mixture into the sauce, stirring as you pour. Once the sauce starts to thicken, remove the pan from heat. Stir in the crushed red peppers.
- In a separate small pan, add vegetable or olive oil over low heat. Once the oil is heated, add the shrimp and cook them for a few minutes until the shrimp turns from gray to reddish orange.
- When the shrimp is cooked, toss them with the teriyaki sauce and torn basil leaves.
- Serve the shrimp with rice.
I love shrimps! This dish looks absolutely beautiful!
This looks so yummy! Definitely going to try this out!!
I’ve never had teriyaki flavored shrimp, but it sounds like a great combination, especially with the basil added in. I love how you always blend flavors that sound delicious, but I wouldn’t think to do myself. Happy FF! 😀
This sounds so good! I love shrimp, but I would also like to try this sauce with chicken. I imagine it is much more healthy than store-bought teriyaki sauce. Thank you for sharing it!
This looks delicious, I am also a huge Teriyaki fan but make mine slightly different. So giving this a try
Hi Andrea!
I’ve been away from your blog for far too long, but I really should have picked another time to visit. It is after midnight here and I’m sure that I will be plagued by dreams of teriyaki shrimp all night.
Can’t wait to try the recipe.
Regards,
Chris
Oh yum! I have miraculously managed to keep a basil plant alive for nearly a month now… this might be its destiny.
First of all…teriyaki sauce is a rockstar when it comes to sauces…Takes the taste to a whole new level. Loved your recipe…can’t wait to order some prawns now and try it out!
And the pictures are amazing!!! You can definitely find a career as a food photographer! Cheers to good food!!!
I love that you used basil in this recipe. There are so many varieties of basil I would like to experiment with using your original recipe. Thai, licorice, cinnamon and lemon basil are so easy to grow and offer great taste without overpowering the dish. Thank you for sparking my imagination.
Keep it coming. If dentistry doesn’t work out for you, you have a future in cooking. Writing a cookbook would not be a stretch for you. Your writing is great and your inspirations are excellent.
Oh my gosh! Thanks for saying that! You’ve just made my day. I love the taste of basil since it’s so refreshing and thought it would be a fun twist in this dish.