Ingredients
- 1/4 cup low-sodium soy sauce
- 2 tablespoons seasoned rice vinegar
- 2 tablespoons coconut or brown sugar
- 2 tablespoons olive, vegetable, or canola oil, divided
- 1 teaspoon sesame oil
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 1 pound medium or large shrimp, peeled and deveined
- 4 scallions, sliced
- 1 tablespoon toasted sesame seeds
Instructions
-
In a large bowl, combine the soy sauce, rice vinegar, sugar, 1 tablespoon of the oil, sesame oil, ginger, and garlic. Stir well.
-
Add the shrimp and toss to coat. Marinate for 30 minutes at room temperature or up to 1 hour covered in the refrigerator.
-
Heat a large wok or sauté pan over medium-high heat and add the remaining oil. Using a slotted spoon, add the shrimp and sauté for 4–5 minutes, turning once, until pink and opaque.
-
Remove shrimp to a bowl.
-
Add the remaining soy sauce mixture and scallions to the pan. Boil over high heat for about 2 minutes, or until the sauce thickens slightly.
-
Pour the sauce over the shrimp, sprinkle with sesame seeds, and serve with your favorite sides.
Notes
-
To Store: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet until warmed through.
-
Fresh or Frozen Shrimp: Both work well—just be sure shrimp are peeled and deveined.
-
Thawing Tip: If using frozen shrimp, thaw under cold running water for about 10 minutes. Avoid warm or hot water.
-
Don’t Overcook: Shrimp cook quickly and can turn rubbery if overdone.
-
Add Heat: Stir in chili flakes or sriracha if you like a spicy kick.
-
Make It Your Own: This marinade works great with chicken, beef, or tofu—feel free to switch it up!
