Last weekend Jordan and I tried out a new (to us) restaurant here in Knoxville called The Shrimp Dock. We had glanced at the menu before we arrived, but when we got there Jordan changed his mind and ended up getting one of the specials – Garlic Teriyaki Shrimp. They were incredible! I was kind of wishing I’d got some too =). They also sell fresh seafood, so we picked up a couple pounds of raw shrimp to take home with us. And even though we’d just had shrimp for lunch, we ended up having shrimp for supper too – although my version wasn’t as good as theirs. I bet they used more than 4 ingredients…haha. Oh well, I guess we’ll just have to go back…I hate that ;). Enjoy!

Garlic Teriyaki Shrimp
1 pound large shrimp, peeled and deveined (you should have about 3/4 lb after you remove the shell and devein)
2-1/2 tbsp low-sodium teriyaki sauce
1/4 tsp garlic powder
1/4 tsp paprika
Dash of ground ginger
freshly cracked black pepper (I used ~1/8 tsp)
2 tsp extra virgin olive oil

1. Place shrimp, teriyaki sauce, garlic powder, paprika, ginger, and pepper in large bowl and toss until shrimp are evenly coated. Let shrimp marinate for about 5-10 minutes. (You really don’t want to let the shrimp marinate any longer or they’ll be tough and absorb too much of the teriyaki which will make them too salty). Drain shrimp.
2. Preheat large non-stick skillet with olive oil over medium high heat (You want the skillet very hot so that the shrimp will caramelize slightly.). Add shrimp and cook about 2 minutes on each side or until shrimp are pink. Serve over rice if desired.

Categories: Main Dish