Shrimp cooked in teriyaki sauce is a very easy dish to prepare, perfect for someone like me who works full-time and doesn’t have time or energy to engage in lengthy and complicated recipes at the end of the workday. This recipe uses a bottled teriyaki sauce, which is dressed up quite a bit with quite a few simple additions (available in most pantries), such as lime juice, honey, garlic, just a touch of sesame oil (for flavor), and red chili sauce for spiciness. Adding these few simple ingredients to a bottled sauce makes it richer, more flavorful, and tasting like it’s home-made. Adding freshly toasted sesame seeds makes the sauce even more delicious, although you can skip this step (or not) if your bottled sauce already has sesame seeds in it.
The important thing in this recipe is to not over-cook the shrimp. It doesn’t take much time to cook the shrimp – only a couple of minutes per side in a well pre-heated skillet. Overcooking can happen very fast which will result in tough and rubbery-like tasting shrimp effectively ruining the dish. This recipe lists very short times for sauteing the shrimp in the skillet and then cooking it just a little bit more in the sauce. If the resulting sauce is too thin, use the optional step of mixing 1 teaspoon of cornstarch in 1 tablespoon of hot water and then adding it to the boiling sauce just for a minute, to thicken. Do not try to reduce the sauce by boiling it down for over a minute or two (along with the shrimp in the skillet) because a) shrimp will toughen up and become rubber-like; b) the sauce is to good to be reduced, just use the cornstarch to thicken it.