Ingredients

The following ingredients have 4 Servings
  • 5 Tbsp low-sodium soy sauce
  • 7 Tbsp water, ( divided)
  • 2 1/2 Tbsp honey
  • 2 Tbsp packed brown sugar ((light or dark))
  • 2 tsp peeled and minced fresh ginger
  • 1 1/2 tsp minced garlic
  • 1 Tbsp rice vinegar
  • 1/4 tsp sesame oil, (optional)
  • 1 Tbsp cornstarch
  • 1 1/4 lbs large ((21/25) shrimp)
  • 2 Tbsp canola oil or olive oil
  • 1 lb asparagus ((preferably thicker spears), woody ends trimmed, diced into 1-inch pieces)
  • Sesame seeds, (for garnish (optional))

Instruction

  • In a small saucepan whisk together low-sodium soy sauce, 6 Tbsp of the water, honey, brown sugar, ginger, garlic, rice vinegar and sesame oil. 
  • Bring mixture to a light boil over medium-high heat. Whisk together cornstarch with remaining 1 Tbsp water, then add to sauce mixture in saucepan. Reduce heat slightly and allow to boil 30 seconds - 1 minute, stirring constantly. Remove from heat, cover and set aside.
  • Heat 1 Tbsp oil in a 12-inch non-stick skillet over medium-high heat. 
  • Add asparagus and saute until tender, about 4 - 5 minutes. Transfer to a plate. 
  • Heat remaining 1 Tbsp oil in skillet, add shrimp. Cook on first side about 1 1/2 minutes then flip and cook on opposite side until cooked through, about 1 1/2 minutes. 
  • Add in asparagus, pour in teriyaki sauce and toss everything to evenly coat. Serve warm over white or brown rice, garnish with sesame seeds if desired.