I made these yesterday as a late lunch / early dinner. They also make a great appetizer, a filling for lettuce wraps, or skewers. If making them for dinner, they can be served with yellow rice and grilled veggies.
I made them in my Le Creuset grill pan because I didn’t want to preheat the grill just for shrimp. If you’re using a grill, I recommend grilling these on skewers or in a grill basket do they don’t fall through the grate.
It’s also easy to adjust the amount of spiciness in the sauce, which is why I use ranges for the crushed red pepper and sriracha.
- 1 lb raw shrimp, peeled and deveined
- ⅔ cup teriyaki sauce
- ½ tsp ginger
- 2 tsp garlic powder
- 1 to 2 tsp crushed red pepper
- ½ to 1 tsp sriracha
Lightly coat grill or grill pan in high heat cooking spray. Preheat grill or grill pan to medium heat. Meanwhile, combine the teriyaki sauce, ginger, garlic powder, crushed red pepper, and sriracha. Start with 1 tsp of the crushed red pepper and ½ tsp of the sriracha. Taste and add more of each until desired spiciness is reached, but keep in mind it’ll get a little spicier as the shrimp cook.
In a large bowl, coat the shrimp in half of the sauce. Reserve the rest for later.
Grill shrimp about 2-3 minutes per side, until they’re opaque. Remove the shrimp from the grill and brush with more sauce. You can also serve the rest of the sauce on the side for dipping, if desired.