I love this sesame shrimp because it gives me plenty of flavor without requiring a long cooking process. The shrimp only need a short marinade before cooking quickly in a hot skillet, making this recipe especially convenient for busy evenings.
I also like the balance of flavors in the sauce. Soy sauce provides a savory base, sesame oil adds a rich toasted flavor, lime brings brightness, and sriracha contributes a little heat. Snow peas add freshness and crunch, while rice and optional vegetables can turn the shrimp into a satisfying bowl-style dinner.
Another reason I keep this recipe in my dinner rotation is its flexibility. I can adjust the sriracha, change the vegetables, or serve the shrimp with different sides while keeping the basic preparation simple.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Sesame Shrimp
½ cup soy sauce
2 tbsp sesame oil
Juice from 1 lime about 2 tbsp
1 garlic clove grated
1 tsp
1 tsp sesame seeds
½ tsp sriracha or to taste
1 pound shrimp peeled and deveined
1 tsp cornstarch
1 cup snow peas
To Serve, optional
White rice
Edamame
Carrots
Lime wedges
Directions
I whisk together the soy sauce, sesame oil, lime juice, garlic, ginger, sesame seeds, and sriracha in a large bowl.
I add the shrimp and toss everything together until the shrimp are coated.
I marinate the shrimp for at least five minutes but no longer than 1 hour.
I heat a large skillet over medium heat. I add the shrimp in a single layer and cook them for 2-3 minutes per side, or until they have turned light pink in color. I make sure to reserve the marinade.
I remove the cooked shrimp from the pan.
I whisk the cornstarch into the reserved marinade and add the mixture to the skillet.
I cook the sauce, stirring occasionally, until it has thickened slightly, which takes about 2 minutes.
I add the snow peas and cook them for an additional minute.
I return the shrimp to the skillet and toss them with the snow peas and sauce until everything is evenly coated.
I serve the sesame shrimp over rice with my desired garnishes.
I can make this sesame shrimp milder by reducing the sriracha or leaving it out completely. When I want more heat, I add a little extra sriracha according to my preference.
I also like changing the vegetables depending on what I have available. Broccoli, sliced bell peppers, green beans, shredded carrots, or snap peas can complement the shrimp and sesame sauce.
For a different serving option, I can replace white rice with brown rice, noodles, or cauliflower rice. I can also serve the shrimp and vegetables on their own when I want a lighter meal.
When I want an extra citrusy finish, I squeeze additional lime juice over each serving just before eating. A sprinkle of extra sesame seeds can also add more texture and sesame flavor.
Storage/Reheating
I store leftover sesame shrimp in an airtight container in the refrigerator. For the best texture and quality, I try to eat the leftovers within 3 days.
If I have prepared rice separately, I prefer storing it in its own container. This prevents the rice from absorbing too much sauce while everything sits in the refrigerator.
To reheat the shrimp, I place them in a skillet over low to medium heat and cook just until warmed through. I avoid cooking them for too long because shrimp can become tough and rubbery when overheated.
I can also microwave individual portions in short intervals until heated through. I stir between intervals when possible so the shrimp and sauce warm more evenly.
FAQs
Can I use frozen shrimp for this Sesame Shrimp Recipe?
Yes. I can use frozen shrimp as long as I thaw them completely before preparing the recipe. I also pat the thawed shrimp dry before adding them to the marinade so excess water does not dilute the sauce.
How do I know when the shrimp are cooked?
I look for shrimp that have changed from translucent to opaque and pink and have curled as they cook. I avoid leaving them in the skillet longer than necessary because overcooked shrimp can quickly become rubbery.
How long should I marinate the shrimp?
I marinate the shrimp for at least five minutes but no longer than 1 hour. Since the marinade contains lime juice, I avoid leaving the shrimp in it for an extended period.
Can I make this recipe less spicy?
Yes. I can reduce the amount of sriracha or omit it entirely when I want a mild sesame shrimp dish. The soy sauce, sesame oil, garlic, lime, and sesame seeds still provide plenty of flavor.
What can I serve with sesame shrimp?
I like serving sesame shrimp with white rice, edamame, carrots, and lime wedges. I can also pair it with noodles, steamed vegetables, brown rice, or cauliflower rice.
Can I add different vegetables?
Yes. I can replace or supplement the snow peas with vegetables such as broccoli, bell peppers, snap peas, green beans, or carrots. I adjust the cooking time as needed so the vegetables become tender while retaining some texture.
Why is cornstarch added to the sauce?
I use cornstarch to help thicken the reserved marinade into a sauce that coats the shrimp and vegetables. Once the cornstarch mixture cooks in the skillet, the sauce becomes thicker and more cohesive.
Can I prepare the marinade ahead of time?
Yes. I can mix the marinade ingredients ahead of time and keep the mixture refrigerated. I wait to add the shrimp until shortly before cooking because the recipe calls for marinating them for no longer than 1 hour.
Can I double this Sesame Shrimp Recipe?
Yes. I can double the ingredients when I need additional servings. I cook the shrimp in batches rather than overcrowding the skillet so they cook evenly and develop the right texture.
How can I keep shrimp from becoming rubbery?
I keep a close eye on the shrimp because they cook very quickly. I cook them for only about 2-3 minutes per side and remove them from the skillet once they are cooked. I return them to the sauce only long enough to coat and warm them before serving.
Conclusion
This Sesame Shrimp Recipe is one of those quick dinners I can prepare when I want plenty of flavor without spending much time in the kitchen. The combination of shrimp, sesame oil, soy sauce, lime, garlic, sriracha, and crisp snow peas creates a savory and satisfying meal in only 20 minutes.
This Sesame Shrimp Recipe combines tender shrimp and crisp snow peas with a savory sesame, soy, lime, garlic, ginger, and sriracha sauce. Ready in just 20 minutes, it is an easy and flavorful dinner for busy evenings.
Ingredients
½ cup soy sauce
2 tbsp sesame oil
Juice from 1 lime, about 2 tbsp
1 garlic clove, grated
1 tsp ginger
1 tsp sesame seeds
½ tsp sriracha, or to taste
1 pound shrimp, peeled and deveined
1 tsp cornstarch
1 cup snow peas
White rice, optional, for serving
Edamame, optional, for serving
Carrots, optional, for serving
Lime wedges, optional, for serving
Instructions
Whisk together the soy sauce, sesame oil, lime juice, garlic, ginger, sesame seeds, and sriracha in a large bowl.
Add the shrimp and toss until evenly coated. Marinate for at least 5 minutes but no longer than 1 hour.
Heat a large skillet over medium heat. Remove the shrimp from the marinade, reserving the marinade, and arrange the shrimp in a single layer in the skillet.
Cook the shrimp for 2-3 minutes per side, or until opaque, pink, and cooked through. Remove the shrimp from the skillet and set aside.
Whisk the cornstarch into the reserved marinade, then pour the mixture into the skillet.
Cook the sauce for about 2 minutes, stirring occasionally, until it has thickened slightly and is thoroughly heated.
Add the snow peas and cook for 1 additional minute, or until crisp-tender.
Return the shrimp to the skillet and toss with the snow peas and sauce until evenly coated and warmed through.
Serve immediately over white rice with edamame, carrots, lime wedges, or other desired garnishes.
Notes
Reduce or omit the sriracha for a milder dish, or add extra for more heat.
Broccoli, bell peppers, green beans, shredded carrots, or snap peas can replace or supplement the snow peas.
Serve with white rice, brown rice, noodles, or cauliflower rice.
Add extra lime juice and sesame seeds just before serving for more citrus and sesame flavor.
Frozen shrimp can be used if completely thawed and patted dry before marinating.
Do not marinate the shrimp for longer than 1 hour because the lime juice can affect their texture.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low to medium heat or microwave in short intervals to avoid overcooking the shrimp.
If doubling the recipe, cook the shrimp in batches to avoid overcrowding the skillet.
