📋 Instructions

1. 1Mix the Teriyaki Sauce — Whisk the soy sauce, brown sugar, rice vinegar, grated garlic, and grated ginger in a small bowl, then stir in the cornstarch slurry. Set it near the stove so it is ready the second the shrimp come out.
2. 2Dry and Season the Shrimp — Pat the shrimp very dry with paper towels and season lightly with salt and pepper. Dry shrimp are the difference between a golden sear and a puddle of steam.
3. 3Heat the Skillet — Set a large skillet over medium-high heat (about 400°F / 205°C) for 2 minutes, then add the neutral oil and swirl. The oil should shimmer and slide easily, and a drop of water should sizzle on contact.
4. 4Sear the Shrimp — Add the shrimp in a single layer and cook for 90 seconds per side, about 3 minutes total, until they are pink and opaque with golden edges and curl into a loose C. Work in two batches if the pan looks crowded, then transfer them to a plate.
5. 5Simmer the Sauce — Lower the heat to medium (about 300°F / 150°C) and pour in the sauce. Stir constantly for 2 to 3 minutes until it bubbles at the edges and coats the back of a spoon like warm honey.
6. 6Toss and Gloss — Return the shrimp to the pan off the heat, add the sesame oil, and toss for 30 seconds until every shrimp is glossy and coated. The sauce should cling, not pool.
7. 7Serve — Spoon over warm jasmine rice and scatter with scallions and sesame seeds. Serve right away, while the glaze is still sticky and shiny.