Crevettes teriyaki

Ingrédients

• 2 1/2 Tbsp soy sauce
• 3 Tbsp mirin
• 3 Tbsp water
• 3 Tbsp honey
• 1 Tbsp rice vinegar
• 1/2 tsp sesame oil
• 1 tsp sriracha
• 1 1/2 tsp minced garlic
• 1 1/2 tsp peeled and minced ginger
• 2 tsp cornstarch
• 1 1/4 lbs extra large shrimp, (peeled and deveined)
• 1 Tbsp olive oil (or vegetable oil)
• 2 Tbsp thinly sliced green onions ((optional))

Préparation

1. 1

   In a medium mixing bowl whisk together soy sauce, mirin, water, honey, rice vinegar, sesame oil, sriracha, garlic, ginger and cornstarch. Whisk it very well until cornstarch is dissolved.

2. 2

   Heat olive oil in a 12-inch non-stick skillet over medium-high heat.

3. 3

   Add shrimp in a single layer. Cook 1 1/2 minutes.

4. 4

   Quickly turn shrimp. Cook 30 seconds.

5. 5

   Whisk sauce mixture once more then pour into skillet. Cook and stir (don't turn shrimp), about 1 minute longer until shrimp are cooked through and sauce is thickened.

6. 6

   Serve right away with optional green onions (can also garnish with sesame seeds if desired).