Ginger Teriyaki Shrimp & Veggies with Rice

Ginger Teriyaki Shrimp & Veggies with Rice


(Serves 4):


  • 2 carrots sliced

  • 1 large shallot sliced

  • 4 green onions chopped

  • ¼ cup of soy sauce

  • Olive oil/butter



Take your raw shrimp and cut through the back of the shrimp (where is curves) to create a slit.

Coat broccoli, carrots and shallots with Ginger Teriyaki Char Crust and lightly coat with olive oil.

Heat a heavy gauged pan on the stove top with 1 Tablespoon of olive oil and saute veggies until they start to char and soften a bit. Add soy sauce to vegetables and remove from heat into a bowl or plate.  

Pat the shrimp down with a paper towel. Coat with Ginger Teriyaki Char Crust, use the same pan (wipe clean if there is any liquid left in it). Add 1 Tablespoon of olive oil and 1 Tablespoon of butter. 

Bring to medium/high heat.  When the pan is nice and hot, add the Char Crust coated shrimp. Let sear for 2 minutes and flip. Shrimp should only take about 5 minutes to cook depending on the size of shrimp. Make sure the shrimp is no longer transparent. 

Stir veggies in with the shrimp and serve on the rice. Optional: serve with chili paste hot sauce.  

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