Skinny Teriyaki Shrimp made with a quick and easy homemade teriyaki sauce.
Shrimp is a great quick and easy dinner option that we love and this teriyaki recipe is a perfect takeout copycat recipe just like our Skinny Chinese Orange Shrimp.
Skinny Teriyaki Shrimp Recipe
Teriyaki Sauce is a hard option for those of us counting calories. Unless you find a reduced fat version (made with processed ingredients) most people avoid teriyaki sauce because it’s always so full of sugar.
We make this light teriyaki shrimp recipe with a homemade teriyaki sauce so we can control the amount of sugar in the recipe.
How to peel and devein shrimp:
- To peel raw shrimp, tear away at the shell above the first segment of the shell (the tail segment).
- Take a paring knife and make a shallow cut along the spine of the shrimp (the back of it).
- Using the paring knife or a fork, gently remove the black strip of intestines.
- To remove tails just squeeze the shrimp out from the bottom of the tail segment.
What to serve with Skinny Teriyaki Shrimp:
- Serve it over your favorite steamed vegetables, stir fried vegetables, cauliflower or brown rice.
- Soup! Hot and Sour soup or even egg drop soup are great healthy options.
- Cook zucchini noodles and carrot noodles before adding in the shrimp.
Teriyaki Shrimp Marinade:
Leave out the cornstarch and water from the sauce recipe and add the shrimp to the marinade and marinate for 15 minutes before cooking.
Looking for more easy shrimp recipes?
- Skinny Chinese Orange Shrimp
- Chili Honey Lime Shrimp
- Mexican Shrimp Burrito Bowl
- Garlic Shrimp Scampi Spaghetti Squash
Skinny Teriyaki Shrimp
- Yield: 4 servings
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Author: Sabrina
- 1 teaspoon canola oil
- 1 pound shrimp peeled and deveined (16-20 count)
- 1/2 cup low sodium soy sauce
- 1/3 cup water
- 1/4 cup brown sugar unpacked
- 1 tablespoon honey
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1 tablespoon corn starch mixed with 1 tablespoon water
- sesame seeds for garnish optional
Note: click on times in the instructions to start a kitchen timer while cooking.
Add the canola oil to a large skillet on medium high heat.
Add the shrimp and cook for 2 minutes on each side before removing the shrimp from the skillet.
Add the rest of the ingredients to the skillet and whisk well, cooking until thickened.
Add the shrimp back to the skillet and coat the shrimp before serving.
Yield: 4 servings, Amount per serving: 223 calories, Serving Size: 1 /4th recipe, Calories: 223g, Carbohydrates: 20.3g, Protein: 27.6g, Fat: 3.1g, Saturated Fat: 0.7g, Cholesterol: 239mg, Sodium: 1342mg, Fiber: 0.3g, Sugar: 13.7g
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