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Teriyaki Shrimp Sizzler

Sue Lau
Teriyaki Shrimp Sizzler is a one dish meal made popular in  Mumbai India featuring foods on a hot sizzling platter.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 20 minutes
Marinating Time 1 hour
Total Time 1 hour 40 minutes
Course Main Course
Cuisine Japanese
Servings 4
Calories 1462 kcal

Equipment

  • 4 cast iron sizzler platters with wooden trays

Ingredients
  

Shrimp and Marinade:

  • 1 pound large shrimp peeled and deveined
  • 1/4 cup mirin
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon grated ginger
  • 1 teaspoon Japanese soy sauce

Fried Rice:

  • 2 large eggs whisked
  • 3 tablespoons peanut oil
  • 1 tablespoon toasted sesame oil
  • 4 cups cold cooked long grain rice crumbled
  • 1 cup frozen peas and carrots thawed
  • 4 scallions chopped
  • 2 cups fresh bean sprouts
  • 1/4 cup Island teriyaki sauce type with sesame seeds

Vegetables and fruit:

  • 1 fresh pineapple peeled, cored and cut into wedges
  • 2 medium zucchini trimmed and obliquely chopped
  • 1 large onion cut into slivers
  • 2 tablespoons peanut oil
  • 1/4 cup Island teriyaki sauce type with sesame seeds

Other:

  • 8 frozen potstickers prepared and browned
  • 1/4 cup potsticker dipping sauce optional
  • 1/4 cup dried fried onion pieces Durkee type
  • 1/4 cup peanut oil optional; for sizzler platters

Instructions
 

Shrimp:

  • Prep shrimp and marinate for one hour, then drain and pat dry.
  • Preheat oven to 450F with just the cast iron sizzler platters lightly coated with oil. DO not put the wooden part in the oven. Allow the sizzlers to become very hot.

Make fried rice:

  • Whisk eggs and cook in oil in a wok then remove and chop into small pieces.
  • Add the rice, peas and carrots to the remaining oil in the wok and allow to lightly brown.
  • Stir in the scallions, beans sprouts and eggs, mixing well, then add the teriyaki sauce.
  • When mixed, remove from wok and keep warm.

Prepare the vegetables and fruit:

  • In a large skillet, heat oil and stir-fry the onion and zucchini until browned, adding shrimp and teriyaki sauce.
  • Set aside when cooked.
  • For the pineapple, brown that lightly in minimal oil.
  • Cook potstickers according to package directions and allow to brown in skillet.

Sizzler:

  • Remove sizzler from oven and add rice to platter. It should start to sizzle.
  • Add shrimp, vegetables, pineapple, potstickers, and sprinkle lightly with toasted fried onion and additional teriyaki sauce if needed..
  • Serve potsticker dipping sauce on the side.

Notes

From the kitchen of palatablepastime.com

Nutrition

Calories: 1462kcalCarbohydrates: 222gProtein: 43gFat: 45gSaturated Fat: 8gPolyunsaturated Fat: 13gMonounsaturated Fat: 17gTrans Fat: 0.02gCholesterol: 227mgSodium: 3327mgPotassium: 1209mgFiber: 11gSugar: 39gVitamin A: 4105IUVitamin C: 145mgCalcium: 228mgIron: 6mg
Keyword Indian sizzler, Japanese foods, teriyaki
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