Shrimp Teriyaki

Skip the bottled stuff. This homemade teriyaki sauce comes together in one minute on the stovetop and coats shrimp in a glossy, sweet-savory glaze that caramelizes under the broiler.

The cornstarch thickens the sauce just enough to cling to each shrimp without being gloppy. Fresh ginger and crushed garlic give it a sharp bite that cuts through the sweetness of the sugar and soy. Let the sauce cool before coating the shrimp so it sticks rather than slides off.

Broiling is the right call here. The high, direct heat chars the edges of the sauce on the shrimp, creating those sticky, slightly blackened spots that are the best part of any teriyaki.

Pro Tips

• Don’t crowd the shrimp on the broiler rack. Space them out so each one gets direct heat and caramelizes instead of steaming.
• Watch closely under the broiler. At 3 to 4 minutes per side, the difference between perfectly glazed and burnt is seconds.
• Drain off excess sauce before broiling. Too much pooling sauce will steam the shrimp instead of charring it.
• Shrimp are done when they turn opaque and curl into a loose C shape. Tight curls mean overcooked.

Variations

• Thread the shrimp onto skewers and grill them instead of broiling for a smokier flavor.
• Add a splash of rice vinegar to the sauce for extra tang.
• Serve over steamed rice with sliced scallions for a full meal instead of an appetizer.