- ⅓ cup honey
- ¼ cup soy sauce (or tamari to make it gluten-free)
- 2 cloves garlic, minced
- 1-inch piece of fresh ginger, minced or grated
- ¼ teaspoon ground cayenne pepper
- 3 tablespoons sesame seeds, plus more for sprinkling over the top
- 1 pound cleaned big shrimp, tails off (26/30 or 21/25 size)
- ½ cup cornstarch
- coarse salt and ground pepper
- vegetable oil, for pan-frying
- 1 cup uncooked minute rice
- snipped green onions, for serving
- In a small bowl whisk the honey, soy sauce, garlic, ginger, red pepper and sesame seeds together. Set aside.
- Add the shrimp to a large bowl and sprinkle with half the cornstarch, toss with a rubber spatula to coat well all over and repeat with more cornstarch if needed.
- Add a thin layer of oil to a large nonstick or cast iron skillet and heat over medium-high heat.
- Working in batches cook the shrimp on both sides about 2 minutes each, not crowding the pan. Remove to a platter or cutting board. Add more oil to the pan in between batches and let it heat up.
- Cook the rice according to package directions.
- Once all the shrimp is cooked add the sauce to the pan and bring to a simmer. Add the shrimp and toss gently with a wooden spoon to coat them all over - continue cooking until the shrimp curl up and the sauce thickens about 3 minutes. Remove from heat and let them sit 5 minutes - to allow the sauce to thicken up further.
- Serve over rice garnished with green onions and more sesame seeds.
©Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved
I’m forever scanning Chinese restaurant menus for sesame shrimp! You know, instead of the usual chicken – shrimp – coated with the very same sesame sauce.
I guess it’s not a thing. . .yet.
I did what anyone with an incessant craving would do and made it myself!
I used my lightened up sesame chicken recipe as a guideline with pan-fried shrimp instead of chicken and a sticky-sweet and spicy sauce served over white rice.
Instead of deep-frying the shrimp I dusted them with cornstarch so the sauce has something to cling to and quickly seared them on both sides until lightly crisp. You don’t want to cook them all the way through because they’ll finish cooking in the sauce.
You can use the same pan to heat the simple, 6-ingredient sauce made by whisking soy sauce, honey, ginger, garlic, cayenne pepper and sesame seeds together.
Once it comes to a simmer you drop the shrimp in, toss them gently to coat and dinner is served. Over 5-minute rice.
Who needs Chinese takeout? Not this girl.
This should totally be a new thing in Chinese restaurants everywhere.