Teriyaki Shrimp and Asparagus
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Category
Main Dish
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Cusine
Asian
What do you need?
How to make?
Ingredients
5 Tbsp low-sodium soy sauce
7 Tbsp water
2 1/2 Tbsp honey
2 Tbsp packed brown sugar
2 tsp peeled and minced fresh ginger
1 1/2 tsp minced garlic
1 Tbsp rice vinegar
1/4 tsp sesame oil
1 Tbsp cornstarch
1 1/4 lbs large
2 Tbsp canola oil or olive oil
1 lb asparagus
Sesame seeds
Directions
In a small saucepan whisk together low-sodium soy sauce, 6 Tbsp of the water, honey, brown sugar, ginger, garlic and rice vinegar. Bring mixture to a light boil over medium-high heat. Whisk together cornstarch with remaining 1 Tbsp water, then add to sauce mixture in saucepan. Reduce heat slightly and allow to boil 30 seconds - 1 minute, stirring constantly. Remove from heat, cover and set aside. Heat 1 Tbsp oil in a 12-inch non-stick skillet over medium-high heat. Add asparagus and saute until tender, about 4 - 5 minutes. Transfer to a plate. Heat remaining 1 Tbsp oil in skillet, add shrimp. Cook on first side about 1 1/2 minutes then flip and cook on opposite side until cooked through, about 1 1/2 minutes. Add in asparagus, pour in teriyaki sauce and toss everything to evenly coat. Serve warm over white or brown rice, garnish with sesame seeds if desired.