Awesome sauce! Easy shrimp teriyaki

shrimp teryaki


I previously posted a recipe for shrimp teriyaki, but I wanted to update it since I came across a better sauce recipe.

Let’s face it, Chinese food is all about the sauce.  If you are gluten free, it’s near impossible to actually go to a Chinese restaurant.  PF Chang’s is the only one I know that actually makes gluten free Chinese food, but if you want to replicate Chinese at home, you need a really good sauce.

The original recipe appears here.  I went with the extra added ingredient sauce, just because I wanted a little more oomph in my dish.

Basic Sauce:
¼ cup soy sauce (I like reduced sodium)
½ cup water
1 tablespoon cornstarch
4-5 tablespoons honey (to taste)
More full flavored sauce:
¼ cup soy sauce (I like reduced sodium)
¼ cup water
2-4 tablespoons rice vinegar (to taste)
4 tablespoons crushed pineapple
2 tablespoons pineapple juice
1 clove garlic, minced
1 teaspoon grated ginger
1 tablespoon cornstarch
4-5 tablespoons honey (to taste)

Here is my version:

1/4 cup gluten free tamari
1/2 cup water
1 tbs corn starch
2 tbs rice wine vineger
4 tbs crushed pineapple
2 tbs pineapple juice
1 tsp powdered ginger
1 tsp garlic powder
2 tbs brown sugar


In a small pot whisk soy sauce, water, and cornstarch together until smooth. Add any of the optional additional ingredients you are using (vinegar, garlic, ginger, etc) .
Heat over medium-high heat until warm and then whisk in honey until dissolved.
Bring to a boil. Reduce heat to medium and whisk constantly until desired thickness is reached. Do not leave unattended it thickens quickly once it gets boiling and will rapidly burn.
Taste and adjust as desired. If too thick, thin with additional water to desired consistency.

You need to watch this as it will burn quickly.  I used this sauce to make my teriyaki shrimp:

1 lb peeled, deveined, jumbo shrimp.  Thaw if frozen
1 tbs cooking oil
1 recipe teriyaki sauce (see above)
1 tsp sesame seeds (optional-toasted if desired)

Drain the shrimp, if frozen. Add cooking oil to a non-stick skillet, heat on medium until just shimmering. Add shrimp, and cook until all shrimp are just turning pink, and are no longer opaque.
Add sauce, and stir, ensuring that all shrimp are coated evenly. Let simmer on low for two to three minutes, taking care not to overcook shrimp. Sprinkle with sesame seeds
Serve over rice or noodles.

Thats it!  A tasty, home cooked Chinese meal.  Easy peasy!

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