Sesame Shrimp Recipe

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.

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

Cooking Instructions:

Step 1: 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.
Step 2: 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.
(Makes 2 Servings)


14 Responses to “Sesame Shrimp Recipe”

  1. Kent — March 12, 2011 @ 3:43 pm

    I am having trouble finding the soy sauce measurement in the ingredients.

  2. Denise — March 12, 2011 @ 7:09 pm


  3. Denise — March 12, 2011 @ 7:11 pm

    I would like to make this…sounds and looks so tasty, but how much soy sauce did you use? Hmmm??? pleez?????

  4. Bobby — March 12, 2011 @ 8:37 pm

    sorry about that, my fault 🙂

  5. Shelby — March 13, 2011 @ 7:12 am

    Bobby, this looks amazing! I will definitely make this!!

  6. Kent — March 13, 2011 @ 5:54 pm

    Bobby, this was delicious. I made it tonight, I’m voting it the best shrimp dish I’ve made. I cooked red bell pepper and asparagus with the rice, and used brown rice. This was both hearty and scrumptious. The only thing I would like to note, is I doubled the recipe, and barely had enough for 3 people. Next time I’ll make 4x the recipe to have plenty to go around.

  7. Bobby — March 13, 2011 @ 6:01 pm

    Kent – I am glad you enjoyed the recipe!

  8. amani — March 13, 2011 @ 7:28 pm

    I loved this recipe too. I agree with Kent though, it didn’t seem to make enough portions.

  9. Bobby — March 13, 2011 @ 7:35 pm

    yeah, I can see where it might not make alot. I would recommend serving with white rice.

  10. Sherlly — March 30, 2011 @ 11:07 am

    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.

  11. Skinny Fat Kid — April 13, 2011 @ 5:14 pm

    We love Asian inspired dishes and always easy to defrost some shrimp after a long day. Will definitely try this one out!

  12. Karen Martin — January 15, 2012 @ 11:46 pm

    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.

  13. Veronica — December 6, 2015 @ 4:32 pm

    Hi Bobby I was wondering if I could use frozen shrimp? That’s all I have on hand 🙁

  14. Bobby — December 6, 2015 @ 7:55 pm

    Yes, just thaw them according to the package directions before preparing the recipe.

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