This glazed shrimp recipe is a sponsored collaboration with Mizkan and the Forward Influence Network. However, all thoughts and opinions are my own.
Perfectly cooked shrimp in a delicious homemade tangy marinade full of sweet and spicy flavors. Serve up this shrimp on its own or make up a delicious combo of rice, veggies, and shrimp in a shrimp bowl. However you choose to serve it, this shrimp will be on permanent rotation on your menu plan!
Truly, whip up this marinade and set your shrimp to marinating while you make your coconut rice and veggies. I’m using Mizkan vinegars and sauces as my secret ingredient to creating Japanese-inspired foods and flavors in my Midwest home.
Check out Mizkan products and where you can buy them: http://bit.ly/WhereToBuy_Mizkan
The marinade for these juicy and delicious shrimp uses simple, authentic ingredients to create beautiful and flavorful shrimp your whole family will love and scarf down!
I use Mizkan Natural Rice Vinegar (Mizkan is the #1 Rice Vinegar Brand in Japan*. heck yes!) in this marinade to bring a ton of flavor without added calories AND this rice vinegar has a nice gentle flavor that pairs so well with the fresh lime and fresh ginger in the marinade. Also, have you ever made your own sushi? This is the rice vinegar to use for that!
*INTAGE SRI. Rice Vinegar Accumulated Sale Revenue 2014 – 2018
Note: If you prefer lemon you absolutely can substitute lemon for lime in this recipe.
Are you familiar with Mirin? Oh gosh, let me tell you about Mirin and why you need to add it to your kitchen ASAP. Mirin is a cooking wine that packs a sweet, spicy, and tangy punch all at one time. It adds a bit of shine to your glaze, sauce, or whatever you use it in.
Do you love traditional teriyaki sauce and Japanese food? Then you have had and loved Mizkan Mirin. Mirin is a primary ingredient in teriyaki sauce and used quite often as a finishing touch in many Japanese dishes. When you make a Japanese-inspired dish, a quick little dash of Mizkan Mirin on the top of it will give the perfect finishing touch.
Note: Many recipes that call for sherry can use Mirin as a substitute.
I mean, can you smell them? I wish you could taste these little guys! That Mizkan Mirin and Mizkan Natural Rice Vinegar combined with the soy sauce and fresh lime & ginger brings sooo much sweet & tangy flavor in a crazy fast amount of time.
These shrimp taste amazing by themselves, served alongside veggies or rice, in tacos (Amazing in tacos!), and so many ways. But…I love serving them up with coconut rice and veggies in shrimp bowls.
In fact, I purposely make extra marinade for the singular purpose of reducing it down into a sauce for veggies that I put into the rice bowls. Or, just for dipping anything in :).
Honestly, if I share nothing else with you today except this shrimp marinade, your life will be complete. It is so good!
But let’s talk rice bowls, shall we?
Rice bowls come in a gazillion versions and packed full of YOUR favorite ingredients. Usually they include rice, veggies, protein, and sauce. But holy cow can you play with the ingredients and flavors to get the bowl full of goodness that your family loves!
My rice bowl features coconut rice, baby spinach, cabbage, green onions, toasted sesame seeds, and a good drizzle of hot sauce.
The baby spinach and cabbage soaks up that extra shrimp marinade that I reduce down into a delicious sauce. You could use bok choy, kale, or watercress instead of spinach, if you like.
Rice bowls make it on my menu plan at least once a month because they are basically a build your own dinner ideal for allowing each family member to have their faves and leave their dislikes off.
Let’s get to the main point of why you are here…the recipes:
The following recipes will be inserted into my WP Recipe Maker plug-in but for you all to have the purpose of seeing them in full I’ve inserted them here.
- ⅓ cup soy sauce
- ⅓ cup Mizkan Mirin
- 1 ½ Tablespoon Mizkan Natural Rice Vinegar
- 4 tablespoons lime juice
- 3 tablespoons olive oil
- 1 ½ tablespoon brown sugar
- 1 ½ tablespoon fresh ginger minced
- 1 lb. raw shrimp deveined with tail and shell removed. Be sure to rinse and pat dry.
- Add all ingredients but the shrimp into a medium bowl and stir well.Add the raw shrimp and stir to coat well. Cover and let marinade for 15-20 minutes.
- Stir occasionally
- Heat a non-stick pan to med-high heat.Use a slotted spoon (this will help keep too much of the sauce coming with the shrimp) to add the shrimp to the hot griddle and heat about 1 minute on each side or until cooked through.
- Watch the heat carefully these can burn quickly.
- Remove from heat and set aside to finish the rice bowls, if applicable.
To make the sauce:
- In the same saute pan (if large enough), pour the remaining marinade into the pan and bring it to a low boil.Boil gently for 10-15 minutes to allow to reduce.When the sauce has boiled down to the consistency you like, remove it.Store for up to 1 week in the fridge.
Coconut Brown Rice:
(makes 2 cups finished rice)
Time: about 30 minutes
1 cup quick cook brown rice
1 14oz can coconut milk
1 ½ cups water
1 ½ teaspoons salt
-Put all ingredients into a saucepan and bring to a low boil.
-Turn the heat down to low, cover, and gently boil (super gentle!) for 20 minutes or until the liquid is absorbed the rice is soft.
-Remove from heat, uncover, and let it sit for 5 minutes.