For an easy meal, try these sesame shrimp marinated in a ginger garlic soy sauce. Fry briefly and you’re done!
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In a hurry? I get it. Some days there just isn’t enough time to do everything that needs to be done!
My favorite way to cook shrimp is to stir-fry them, just enough to cook them through. Too much cooking and you end up with something gummy and dry.
These fried shrimp are perfect for a quick weeknight meal. They marinate the shrimp in a soy sauce mixture with ginger, sesame oil, garlic, and rice vinegar, then cook them over sizzling heat for just a few minutes.
Mix with chopped spring onions, sprinkle with sesame seeds and you’re done! Great with rice, pasta, spinach or bok choy.
Defrost shrimp quickly
Shrimp are best thawed in the refrigerator overnight, but if that’s not possible, thaw frozen shrimp in a large bowl of cold water. Change the water every 10 minutes. Depending on the size of the shrimp, they should defrost in about 30 minutes.
5 great dishes to serve with sesame shrimp
- fried rice with shrimp
- cauliflower rice
- Ginger Pineapple Fried Rice
- Gochuyang green beans
- Cold Rice Noodle Salad
From the editors of Simply Recipes
Ginger Garlic Sesame Shrimp
If you only have unseasoned rice vinegar, add 2 teaspoons of sugar to offset the sugar that would have been in the seasoned rice vinegar.
If you’re concerned about sodium levels, use low-sodium soy sauce in the marinade.
Pre-cooked shrimp will not work in this recipe because the raw shrimp marinade must be used to flavor it properly.
ingredients
Marinade:
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1/4 Cup soy sauce (use gluten free soy sauce for gluten free version)
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2 tablespoon flavored rice vinegar
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2 teaspoon Brown sugar
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2 tablespoon Extra virgin olive oil
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1 teaspoon dark sesame oil
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3 cloves Garlic, chopped (about 1 tablespoon)
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1 tablespoon grated Ginger
Shrimp:
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1 lb (count 16-20) shrimppeeled and deveined
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1 tablespoon peanut oil or rapeseed oil
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3 green onionsincluding onion greens, cut diagonally
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1 tablespoon Sesame seeds, toasted
method
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Marinate shrimp:
In a medium bowl, whisk together the soy sauce, seasoned rice vinegar, and brown sugar until the sugar has dissolved. Then stir in olive oil, sesame oil, minced garlic and grated ginger. Place the shrimp in the bowl with the marinade. Brush with the marinade and refrigerate until cooked.
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Roast sesame:
In a small skillet over medium-high heat, toast the sesame seeds until lightly browned.
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Sauté shrimp and spring onions:
Heat cooking oil in a large, nonstick skillet or wok (can use seasoned cast iron) over high heat. When the oil is simmering hot, almost smoking, use a slotted spoon to lift the shrimp out of the marinade and into the hot skillet. (Warning, it will splatter.) Fry briefly.
Add half of the chopped spring onions. Continue cooking, turning individual shrimp if necessary, until shrimp are pink and just cooked through. No more than 2 minutes maximum total cooking time, one minute on each side.
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Reduce marinade:
Remove shrimp from pan and place in a serving bowl. Pour the remaining marinade into the hot sauté pan and simmer until reduced to a syrup.
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Pour the sauce over the shrimp, sprinkle with sesame seeds, green onions:
Pour over the shrimp. Throw to cover. Sprinkle shrimp with toasted sesame seeds and remaining spring onions.
Serve immediately with rice, soba noodles, rice noodles, pak choi, spinach, broccoli or asparagus.
| nutritional information (per serving) | |
|---|---|
| 292 | calories |
| 18g | Fat |
| 9g | carbohydrates |
| 23g | protein |
