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Glazed Shrimp

Mizkan Mirin and Natural Rice Vinegar are part of what makes this Midwest girl create warm Japanese flavors in the middle of MN winter. Grab this cozy, flavorful, and easy glazed shrimp recipe!
Print Recipe
CourseMain Course
Keyword30 minute, shrimp
Prep Time2 minutes
Cook Time2 minutes
Marinading time15 minutes
Total Time19 minutes
Servings4 people


  • cup soy sauce
  • 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

To cook:

  • 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.


Note: I toss the greens going into the shrimp rice bowl with a little bit of this sauce. So good!


Calories: 271kcal | Carbohydrates: 15g | Protein: 25g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 286mg | Sodium: 2114mg | Potassium: 160mg | Fiber: 1g | Sugar: 10g | Vitamin C: 9mg | Calcium: 172mg | Iron: 3mg