15-Minute Teriyaki Shrimp

In a small saucepan, combine the soy sauce, rice wine vinegar, brown sugar, garlic, ginger paste, and red pepper flakes (if using). Heat over medium heat, stirring occasionally.
¼ cup Soy Sauce, 2 teaspoon Rice Wine Vinegar, 2 Tablespoon Brown Sugar, 1 clove Garlic, ½ teaspoon Ginger Paste, ⅛ teaspoon Red Pepper Flakes
In a small bowl, stir together the cornstarch and water until smooth. Once the sauce is warm, slowly whisk in the cornstarch slurry.
1 Tablespoon Water, ¾ teaspoon Cornstarch
Continue to cook, stirring constantly, until the sauce begins to bubble and thicken—about 2–3 minutes. Remove from heat and set aside.
Pat the shrimp dry with paper towels and season lightly with salt and pepper.
1 Pound Raw Shrimp, ¼ teaspoon Pepper, ½ teaspoon Salt
Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for about 2 minutes per side, or until the shrimp are pink and opaque.
1 Tablespoon Olive Oil
Reduce heat to medium-low and pour the warm teriyaki sauce over the shrimp. Stir to coat and let it simmer for 1–2 minutes to soak up all that flavor.
Serve immediately over rice, noodles, or veggies. Sprinkle with sesame seeds and green onions, if desired.
Green Onions, Sesame Seeds