Teriyaki Shrimp or Glaze and Grill

Teriyaki Sauce should be in everyone’s repertoire. It is so easy to make and everyone loves it. Perfect for any grilled food it also ideal as a marinade and as a dipping sauce.

Teriyaki is the Japanese cooking technique of marinating, and then grilling and glazing, usually chicken or fish. It is believed to have originated in the States, though the word teri  means luster and yaki means broil or grill. Originally it contained four ingredients-mirin, sake, sugar and soy sauce. A worthy combination but one that has been somewhat Americanized as it has become quite a popular sauce. To me this is a standard sauce and should be in everyone’s repertoire. It is simple and quick and there is no need to buy the bottled variety.

Teriyaki combines the sweet and the salty which is a popular combo today. With the addition of garlic and ginger you make an already good thing better. Garlic is an American addition as you don’t see to much garlic in Japanese cooking. Sherry is often used instead of sake or mirin, but I find keeping a bottle of sake on hand is great for cooking. But use what you have.

This sauce works great as a marinade but if you are marinating fish or shrimp, try to marinade it for no more than an hour before cooking. I also use the marinade as a basting sauce. If you want more of a glaze, the marinade can be boiled down until it reaches a thicker consistency. And remember that the longer your marinade has to stand on its own, the better the flavor on your preferred grilling item.


This marinade works great with fish, chicken and shrimp. I love to stir it into rice and also use it with a dollop of oil added OR a touch of mayo, as a salad dressing. In which case a touch of wasabi added to it makes any salad sing. It is great as a dipping sauce if you forget to marinate and I love it with pineapple. In many recipes pineapple juice is used instead of sugar, so feel free to experiment. Pineapple slices are also great grilled and brushed with teriyaki.

I served the shrimp on a bed of farro. Rice is something I enjoy but the rabbit catcher is on this no white food thing. I like farro so it really isn’t a big deal and he doesn’t need to know about the sugar in the sauce! Honey also would work but it would make the sauce a bit thicker. And remember honey is sweeter than sugar, so taste as you go.

Keep this in your fridge and you always have a great sauce on hand. Did I mention it is also fantastic on grilled mushrooms-especially shitakes? It is great stirred into stir fry vegetables, too. The possibilities are endless! Let me know what you use it for!


Teriyaki Sauce

1/2 c soy sauce
1 T minced garlic
1 T minced ginger
1/3 c brown sugar
1/3 c sake, or sherry

Mix together and let stand for at least an hour to let flavors develop. OR NOT!

Teriyaki Shrimp
I marinated a lb of shrimp for about 45 minutes and then cooked them slowly on a grill preheated on the medium setting. They only take a few minutes on each side. Baste as often as possible with the marinade. Serve with more sauce for dipping.  You can boil it down if you want a thicker consistency.

Teriyaki Farro Serves 2-3

1 T oil
1/2 red pepper chopped
1/2 T chopped garlic
1/2 T chopped ginger
1/3 c chopped onion
1 c farro
Hand full of cabbage or coleslaw mix
3 T teriyaki Sauce

Heat oil in pan over medium high heat. Add ginger, garlic, red pepper and onion and saute until limp. Stir in 1 c farro and let toast about a minute while stirring. Add three cups of water and bring to a low boil. Boil for about 15 minutes uncovered. Water should be almost gone. sometime this takes a little more, sometimes a little less. At this point, stir in your cabbage. About 2 minutes before serving, stir in 3 T teriyaki sauce. Let warm through. Serve with fish, chicken or shrimp.

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Teriyaki Sauce and Shrimp

More to try:
Pad Thai
Vietnamese Meatball Noodle Bowl
Farro Salad

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  • Biz
    July 16, 2013 at 3:25 pm

    That looks delicious Abbe! Farro is one grain I haven't used much – I think I need to fix that!

    • Abbe Odenwalder
      July 16, 2013 at 10:03 pm

      Try it Biz, it gives you extra protein and we can all use that!

  • The Sketched Chef
    July 15, 2013 at 8:19 pm

    This looks extremely good !

    • Abbe Odenwalder
      July 16, 2013 at 10:02 pm

      Thanks Sketched Chef! It is a classic teriyaki! Thanks for revisiting!

  • Tricia Buice
    July 15, 2013 at 2:17 pm

    I am printing this now! Yum – can't wait to try the farro – and thanks for the lesson – wonderful information.

    • Abbe Odenwalder
      July 16, 2013 at 10:02 pm

      Tricia, farro is a great substitute for rice. Though it is a bit chewier and nuttier. However, it is healthier!

  • Kim Bee
    July 15, 2013 at 1:50 am

    Teriyaki sauce is one of my most favourite things in the world. This is lovely.

    • Abbe Odenwalder
      July 16, 2013 at 10:00 pm

      i'm glad Kim. And this is a classic!

  • Guru Uru
    July 14, 2013 at 4:32 am

    I would love to make these juicy shrimps for my brother thank you 😀


  • NancyC
    July 13, 2013 at 3:03 am

    This sounds really good, and healthy, too!

    • Abbe Odenwalder
      July 16, 2013 at 9:59 pm

      You are right about both Nancy. Thanks for the comment!

  • Kalyan Panja
    July 12, 2013 at 5:00 pm

    just mouthwatering….looks delicious!

    • Abbe Odenwalder
      July 16, 2013 at 9:55 pm

      Thanks Kalyan, and thanks for stopping by!

  • Denise [email protected] Brazil To You
    July 12, 2013 at 12:57 am

    I could eat this dish anytime. I love the whole concept of this dish…It is so inviting!

    • Abbe Odenwalder
      July 12, 2013 at 3:33 pm

      Simple, quick, delicious! A great concept, Denise!

  • Amy
    July 11, 2013 at 6:02 am

    Teriyaki sauce is one of my favorite sauce/glaze. Yum! Your shrimps look scrumptious.

    • Abbe Odenwalder
      July 11, 2013 at 2:33 pm

      Yes, they are scrumptious. Thanks, Amy!

  • Natalie G
    July 10, 2013 at 1:56 pm

    Those shrimps look amazing right now, juicy and full of flavour.

  • ChgoJohn
    July 10, 2013 at 1:51 pm

    This sounds incredibly good, Abbe, and so easy to make. There's something about grilling shrimp that makes them so much more flavorful. I bet the marinade really puts them over the top. I don't care who made the coice, garlic is going to be added to my teriyaki. I simple wouldn't have it any other way. 🙂 Thanks for sharing your recipes, Abbe. I've pinned this one.

    • Abbe Odenwalder
      July 12, 2013 at 3:23 pm

      You pinned me! That's so nice, John! And garlic is a staple in my book! Grilling is the bes way to go, except for sauteed in garlic. Or fried. Ooooh, I just love me some shrimp!

  • Angie Schneider
    July 10, 2013 at 11:25 am

    My favourite marinade! I need to make a batch too.
    Thanks for sharing, Abbe.

  • cquek
    July 10, 2013 at 10:27 am

    I want a big stack of them

  • Lori WhoNeedsaCape
    July 9, 2013 at 7:37 pm

    Sounds mouthwatering! Pinning for the future!


  • Liz Berg
    July 10, 2013 at 12:30 am

    YUM! Both dishes sound delightfully delicious…and homemade teriyaki certainly trumps anything you could buy!

    • Abbe Odenwalder
      July 10, 2013 at 3:36 am

      Thanks Liz. So simple but full of flavor!

  • Kitchen Riffs
    July 9, 2013 at 10:31 pm

    I'm all for including the garlic! But I'll include garlic in almost anything. Teriyaki is so good and, as you point out, so easy. And homemade is definitely the way to go. I think shrimp is the ideal dish for this, although chicken is quite nice too. I haven't done anything teriyaki in awhile, so now of course you have me thinking I should! Good post – thanks.

    • Abbe Odenwalder
      July 10, 2013 at 3:36 am

      Thanks Mr. K.R. I love garlic, too. And it adds so much flavor to this. Sometimes it is easy to forget the easiest things. When the kids were home I kept a big container on hand for last minute meals. But now I forget quite often!