Ya'll know I like quick and easy meals and this was one of them. I found this recipe on the blog Iowa Girl Eats. She called it a 20 minute meal and I would say that it was pretty accurate. I followed her recipe fairly closely although I did do a quick cooking rice so it wouldn't take as long and made a couple other small changes. If you actually cook rice according to the recipe it would not be a 20 minute meal. Regardless, even with making your own teriyaki sauce this was a simple recipe. If you preferred to go even quicker, you could use store bought teriyaki sauce. Eric & I both really liked this meal and when something is quick, easy, and we both like it, it is likely to be made many times. We have been in somewhat of a cooking funk lately so this was a nice change of pace. It's nice when we are able to cook in the kitchen together, it cuts down cooking time even more when you can double team a recipe.
4 C Chicken Broth
2 tsp sesame oil (divided)
1/2 lb shrimp, peeled and deveined
Garlic Salt & Pepper for seasoning
1 C corn kernels (I used frozen)
1/2 C peas (again I used frozen)
2 green onions, chopped
Homeamade Teriyaki Sauce
1/4 cup low sodium soy sauce
2 T water
2 T sugar
1 T mirin
2 tsp. brown sugar
2 cloves garlic, minced
1/2 tsp fresh grated ginger
1 tsp corn starch
First prepare rice according to package instructions. I boiled mine in chicken broth instead of water but you don't have to. Set aside.
Second, prepare sauce. Mix all ingredients except corn starch together and cook over medium heat until sugar is dissolved into mixture. This should only take a couple minutes. Set aside.
Sprinkle shrimp with garlic salt and pepper.
In a wok, heat 1 tsp of sesame oil.
Cook shrimp a few minutes until starting to turn pink.
In wok, add last tsp of sesame oil. Cook peas, corn and onion 3-4 minutes until tender. Add rice, shrimp, and sauce back to wok. Mix together well.