Shrimp Teriyaki

Prep 15 min


Cook 15 min


Ready in 30 min

This simple, one pot meal with lots of flavor from the Asian-inspired sauce is a perfect weeknight dinner.


    Green Beans & Shrimp
  • 1 lb. (450 g) green beans, trimmed and cut in half
  • 1 tbsp (15 mL) olive oil
  • 1 lb. (450 g) large raw shrimp (31–40 count), peeled, deveined, and tails removed
  • 1 can (8oz./250 g) sliced water chestnuts, drained
  • 1   green onion, sliced
  • 1 tbsp (15 mL) sesame seeds
  •  Optional: White rice or cauliflower rice
  • ¼ cup (60 mL) low-sodium, gluten-free soy sauce
  • 1 tbsp (15 mL) rice vinegar
  • 3   garlic cloves, pressed
  • 2 tsp (10 mL) grated fresh ginger
  • 2 tsp (10 mL) sesame oil
  • 1 tsp (5 mL) honey
  • ⅛-¼ tsp (0.5-1 mL) red pepper flakes
  • 1 tsp (15 mL) cornstarch (see cook’s tip)
  • 1 tbsp (15 mL) water


  1. Fill the Nonstick Saute & Steam Pan with 2 cups (500 mL) of water. Cover and bring to a boil over high heat.

  2. Remove the lid and place the green beans in an even layer in the steamer and position it over the top of the pan. Cover the steamer with the lid, reduce to medium heat, and steam for 8–10 minutes, or until the beans are crisp-tender.

  3. For the sauce, combine the soy sauce, rice vinegar, garlic, ginger, sesame oil, honey, and red pepper flakes in a small bowl. To make a cornstarch slurry, combine the cornstarch and water in a separate bowl.

  4. Turn off the heat. Using oven mitts, remove the lid and steamer from the pot. Set the green beans aside. Drain the water from the pan and return the pan to medium heat. Heat the oil for 2 minutes. Add the shrimp and sauce; cook, turning once, until the shrimp are pink and opaque, about 2–3 minutes. Stir in the green beans and water chestnuts.

  5. Stir the cornstarch slurry, then add it to the pan. Cook until thickened, 2–3 minutes.
  6. Remove the pan from the heat and sprinkle with the green onion and sesame seeds. If you’d like, serve over rice or cauliflower rice.


  • 4  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 220, Total Fat 8 g, Saturated Fat 1.5 g, Cholesterol 145 mg, Sodium 1,230 mg, Carbohydrate 17 g, Fiber 4 g, Sugars 6 g (includes 1 g added sugar), Protein 20 g

Cook's Tips:

Cornstarch slurries are used to thicken hot, simmering sauces.

Cornstarch is naturally gluten-free. However, it can be processed with other ingredients that contain gluten. If you need gluten-free cornstarch, check the label.

Related Products

Related Recipes