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Sesame Shrimp

Sesame Shrimp

I wanted to make something quick and easy using ingredients I had on hand for dinner. I found a recipe at Taste of Home that sounded perfect. I adapted the recipe a little bit by adding less sesame oil and fresh garlic. I was going to marinate the shrimp for 30 minutes but time got away from me and they marinated closer to 60 minutes. Unfortunately, that made the shrimp a touch salty, so next time I will only marinade for 20-30 minutes. Thankfully, the rice mellowed out the salty flavor and made this sesame shrimp great. I loved how simple this recipe was to make – perfect for a busy weeknight meal!

Sesame Shrimp

How to Make Sesame Shrimp

Combine the soy sauce, sesame oil, lemon juice, and garlic together in a large zip lock bag. Seal and shake to mix the marinade well. Add shrimp to the marinade then toss to coat evenly. Seal and place into the refrigerator for 20-30 minutes.

Heat the vegetable oil in a large skillet. Add the shrimp and a few spoonfuls of the marinade then cook until the shrimp turn pink, about 2-3 minutes. Serve on top of rice. Garnish with sesame seeds and green onion. Enjoy.

Sesame Shrimp

Sesame Shrimp

Sesame Shrimp

Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 4

Ingredients

  • 1 lb raw shrimp peeled, deveined, and tails removed
  • 4 tbsp soy sauce
  • 2 tbsp sesame oil
  • 4 tsp fresh lemon juice
  • 2 garlic cloves minced
  • 1 tbsp vegetable oil
  • 1 green onion sliced
  • 1 tbsp sesame seeds

Instructions

  • Combine the soy sauce, sesame oil, lemon juice, and garlic together in a large zip lock bag. Seal and shake to mix the marinade well. Add shrimp to the marinade then toss to coat evenly. Seal and place into the refrigerator for 20-30 minutes.
  • Heat the vegetable oil in a large skillet. Add the shrimp and a few spoonfuls of the marinade then cook until the shrimp turn pink, about 2-3 minutes. Serve on top of rice. Garnish with sesame seeds and green onion. Enjoy.
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16 Comments

  1. Add some ginger , white pepper and a shot of Dry Sherry and you have the recipe we used in Chinese cooking school.