Sesame shrimp is one of the easiest Chinese dishes you can make. There are very few ingredients to this recipe and the end result is fantastic. This is the perfect recipe for someone that has just begun to start cooking. Stir fry vegetables can be added to this dish as well if you choose. The shrimp are first marinated and then stir-fried in a wok or fry pan. This dish gets a lot of its flavor from sesame oil, a necessary ingredient in this recipe. Serve with cooked white rice. Enjoy.
(Makes 2 Servings)
PrintSesame Shrimp Recipe
- Total Time: 30 minutes
Ingredients
Scale
- 1/2lb medium raw shrimp (peeled and deveined)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon peanut oil
- 2 teaspoons lemon juice
- 2 garlic cloves (minced)
- 1 green onion (sliced)
- 1 tablespoon sesame seeds
- In a sealable bag or sealable bowl combine soy sauce, sesame oil, lemon juice, and garlic. Add
- shrimp tossing to coat. Seal and refrigerate for 30 minutes.
- Heat peanut oil in a wok or skillet. Add shrimp (with marinade) and stir fry until the shrimp turn
- pink (about 3 minutes) serve with white rice. Top with sesame seeds and green onion.
Instructions
- In a sealable bag or sealable bowl combine soy sauce, sesame oil, lemon juice, and garlic. Add shrimp tossing to coat. Seal and refrigerate for 30 minutes.
- Heat peanut oil in a wok or skillet. Add shrimp (with marinade) and stir fry until the shrimp turn pink (about 3 minutes) serve with white rice. Top with sesame seeds and green onion.
Karen Martin
Sunday 15th of January 2012
I made the sesame chicken recipe on Saturday Jan 14, 2012 and it was awesome. The only thing I believe I changed was the measurement of the sugar, read the recipe wrong and put 2-1/2 Tablespoons of white sugar, but it was really really good. The batter consistency was to die for I had to add maybe a little under 1/4 cup more water but the chicken cooked up in about 2-3 mins, I used breast meat from whole foods and it was so delicious. I had about 1-1/2 breast but it was plenty for two of us and the sauce was perfect for that amount. Thank you for a wonderful recipe and sorry I couldn't find it under the chicken to comment but to date I have made 3 of your recipes and they are to die for. (the orange chicken, (with some tweeking) the sweet and sour pork and this one. Thank you ever so much for sharing your recipe.
Skinny Fat Kid
Wednesday 13th of April 2011
We love Asian inspired dishes and always easy to defrost some shrimp after a long day. Will definitely try this one out!
Sherlly
Wednesday 30th of March 2011
I made this last night for todays lunch and this was delicious! Love the asian flavors, it all went well together. Will be making this again in the near future.
Bobby
Sunday 13th of March 2011
yeah, I can see where it might not make alot. I would recommend serving with white rice.
amani
Sunday 13th of March 2011
I loved this recipe too. I agree with Kent though, it didn't seem to make enough portions.