They are really good over cauliflower rice or even over raw spinach leaves - they wilt the leaves just enough to slightly cook them. If you like shrimp and enjoy Asian-style dishes, I think you will love this super quick recipe. It’s in minutes, literally. It takes about 20 minutes from start to finish, including prepping the ingredients, so it’s ideal for weeknight dinners.
Ingredients
The full list of ingredients and their measurements is included in the recipe card below. Here are my comments about a few of those ingredients: As long as you take care not to overcook the shrimp, they come out wonderfully succulent and plump, and the sauce is absolutely phenomenal. Light soy sauce: I rarely use traditional soy sauce in my recipes. I just find it too salty. Needless to say, if you need this dish to be gluten-free, you should use an alternative. Unsweetened ketchup: I like the one by the Primal Kitchen brand. Honey: Just one tablespoon. It doesn’t make the dish sweet-tasting. It just balances out the other flavors. And you can use a sugar-free alternative if you wish. Cornstarch: Just a little to help thicken the sauce. You can certainly use a low-carb alternative, but as you can see, a serving of this recipe only has 6 grams of carbs, and this is when cornstarch is used. Avocado oil: This oil has a neutral flavor and a high smoke point, making it ideal for high-heat cooking. Shrimp: I usually use large shrimp, peeled and deveined. The tails can be on or off - it’s purely up to you.
Instructions
Making homemade sesame shrimp is so easy! I would say that the only “difficult” part is assembling the ingredients, but even that’s not truly difficult. Scroll down for the recipe card to read the complete instructions. The basic steps: Mix the sauce. In a small bowl, whisk together the sauce ingredients. Cook the shrimp. Now partially cook the shrimp in some oil. This should take 3-4 minutes. Finish the dish. Your final step is to add the sauce to the pan and finish cooking the shrimp until they’re opaque for about 2 more minutes. That’s it! Dinner is served.
Expert tip
If you forgot to thaw your shrimp overnight in the fridge, simply place them in a bowl of cold water and let them defrost. It should take about 10 minutes.
Frequently asked questions
Serving suggestions
In the past, I used to serve this saucy dish over steamed rice. These days, I serve it over cauliflower rice, and it’s just as good. It’s also great on top of raw baby spinach leaves. The hot shrimp and sauce wilt spinach just enough to cook it lightly. Delicious!
Storing leftovers
You can keep the leftovers in the fridge, in a sealed container, for up to 3 days. Reheat them gently, in the microwave, on 50% power.
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Recipe card
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