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Preparation time: 20 minutes
Cooking time: 20 minutes
For 4 people

  • 16 shrimps 
For the teriyaki sauce
  • 10 cl of Kikkoman soy sauce (green lid) 
  • 1 teaspoon of grated ginger
  • 1/2 clove of garlic 
  • 5 cl of rice vinegar (mirin) 
  • 1 tablespoon of brown sugar
  • 1 teaspoon of corn-starch (optional)


For the teriyaki sauce
  • Bring the soy sauce, mirin and sugar to boil in a saucepan.
  • Add the minced garlic and ginger. Reduce by half then add the corn-starch diluted in a little water (optional).
Cooking the shrimps
  • Shell the shrimps keeping the heads and tails.
  • Heat the griddle (plancha).
  • Cover the shrimps with a little teriyaki sauce and place them on the griddle for 1 to 2 minutes on each side.
  • Serve the shrimps with the rest of the teriyaki sauce. 

Chef’s tip
You can marinate the shrimps for 15 minutes in teriyaki sauce before cooking them. 
You can add a pinch of Espelette pepper to the shrimps before cooking them, and they will be even better.

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