Grilled Teriyaki Shrimp with Spicy Soy-Sesame Rice

This shrimp is so delicious - next time I make it, I'm going to double the recipe. I made enough for 2 - for my son and me, as my daughter doesn't like seafood.  But we definitely could have polished off more shrimp between the two of us! Each of these recipes - both the shrimp and the rice are simple and quick, especially if you prep the night before. I always have a bag of frozen shrimp on hand (already deveined), so I can just defrost them in the fridge overnight. You can even make the rice ahead of time, and then just grill your shrimp at dinner-time. The shrimp only takes 15 minutes to marinate and about 4 minutes to cook. It's a quick, easy, and attractive dish. The Soy-Sesame Sauce recipe came from How to Cook Without a Book by Pam Anderson.

We're going to start with the rice first because it takes longer to cook.

*Please note that the photos show me making a DOUBLE recipe of the rice. I'm sorry for the confusion - I overestimated how much rice we would need to go with the shrimp. The recipe, as it is written below, will make 1/2 the amount you see in the photos and will be enough to serve 2 people.

Here's what you need for the Spicy Soy-Sesame Rice:

• 1/2 Cup white rice
• 1-1/3 Cups water (not shown)
• 1 Tbsp. butter (not shown)
• 1 clove garlic, minced
• 1 small carrot, peeled and shredded
• 2 Tbsp. chicken broth
• 2 Tbsp. soy sauce
• 1 tsp. rice wine vinegar
• 1 tsp. dark sesame oil
• 1/2 tsp. red pepper flakes (or less if you don't like a spicy sauce)
• 1/2 tsp. sugar

Heat the butter in a medium saute pan over low heat until melted. Add the rice and the garlic and cook for 2 minutes.

Add the water and the carrots, turn the heat up to high, and bring to a boil.

Reduce heat to low, cover, and let simmer for 20 minutes. Meanwhile, combine in a small bowl: the chicken broth, soy sauce, rice wine vinegar, sesame oil, red pepper flakes, and sugar.

When rice has simmered for 20 minutes, it should look like this:

Stir the soy-sesame sauce into the rice, and let cook over low for 2 minutes, uncovered. When finished, it should look like this:

You can store the rice in the fridge if you are making it ahead of time. Or just cover it, and keep it warm on the stove top until the shrimp are cooked.



Now for the Grilled Teriyaki Shrimp:

• 20 medium-sized shrimp, peeled & deveined and tails removed
• 4 bamboo skewers
• 1/4 Cup low-sodium teriyaki sauce
• 1 Tbsp. local honey
• 1 Tbsp. Dijon mustard
• 2 cloves garlic, minced
• 1 Tbsp. fresh ginger, minced (*When I buy fresh ginger, I peel it and put it in a zip lock bag in the freezer. Whenever a recipe calls for ginger, I just take it out and grate it over a micro plane to get the amount I need.)

Combine in a small bowl: the teriyaki sauce, honey, mustard, garlic, and ginger. Set aside.

Push about 5 shrimp onto each skewer and place in a shallow dish. (Note: if you plan to cook these on an outdoor grill or broil them, you should soak the skewers in water for several minutes.)

Pour the sauce over the shrimp and make sure they are all coated. Let them marinate for 15 minutes.

While the shrimp are marinating, preheat your grill or broiler. I cook them on my indoor George Foreman grill at 300 degrees for exactly 4 minutes. If you are using an outdoor grill, cook them over a medium heat until they turn pink - about 4 to 5 minutes. If you broil them, they will only need about 3 to 4 minutes under the broiler. Shrimp cook very quickly.

Serve them with Spicy Soy-Sesame Rice, or let them cool and put them in a salad. This recipe makes 20 medium shrimp, (which shrink when cooked), so I would say this serves 2.


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