Teriyaki Shrimp Bowls In Under 30 Minutes

Ingredients:

2 tsp ground ginger

2 tsp chili powder

2 Tbsp cornstarch

2 Tbsp olive oil or avocado oil

2 lbs medium raw shrimp, peeled and deveined

2 tsp sesame seeds

1 cup couscous

1 bunch freshly chopped cilantro leaves

fresh lemon/lime wedges

Teriyaki sauce:

1/4 cup water

1/2 cup low-sodium soy sauce

1/3 cup raw honey

3 cloves fresh garlic, minced

1 Tbsp sesame oil

1 tsp chili flakes

Instructions:

In a small bowl whisk all of your teriyaki sauce ingredients together really well.

Heat your oil in a large skillet over medium heat.

Add in your shrimp in a single layer. Allow shrimp to cook for 1-2 minutes. Sprinkle with ginger, chili powder, and cornstarch. Stir to combine.

Stir in your teriyaki sauce and simmer for a couple of minutes, or until sauce has thickened a bit and shrimp are pink and opaque.

Set shrimp with most of the sauce aside on a plate and cover to keep warm.

In the same preheated skillet, leaving the browned bits and any leftover sauce in the pan for flavor, add in your couscous, and cook using the directions on your couscous container.

Serve your teriyaki shrimp over couscous and garnish with fresh cilantro, sesame seeds, and lemon/lime wedges.

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