Sesame Shrimp

A skillet full of sizzling, juicy shrimp releases an array of aromas when you start with one simple trick: marinating the shrimp. Our sesame shrimp recipe comes together quickly thanks to a flavorful marinade made with sesame oil, soy sauce, lemon juice and spices. The shrimp marinate longer than it takes to saute them, but the entire dish comes together in less than 45 minutes. That gives you plenty of time to cook rice and steam a side of green vegetables like bok choy or broccoli. Sprinkle on sesame seeds for crunchy bursts of flavor, and you have a great, fast weeknight dinner.

Sesame Shrimp Ingredients

ELLIE CROWLEY FOR TASTE OF HOME

• Soy sauce: Soy sauce works better than salt in a shrimp marinade. Its bold, savory richness gives the marinade an instant shot of flavor. The best soy sauce has just the right balance of saltiness and umami.
• Sesame oil: Oil made from sesame seeds adds fat and flavor to this marinade. Choose light or toasted sesame oil to marinate and quickly cook the shrimp. The light oil is made from raw sesame seed and has a higher smoking point, whereas toasted sesame oil has a more pungent roasted taste.
• Lemon juice: An acidic ingredient offsets the salt and fat in this marinade and gives it a tangy undertone. Use freshly squeezed lemon juice for the brightest flavor or bottled lemon juice as a stand-in.
• Garlic powder: Powdered dried garlic has a less aggressive bite than minced fresh cloves. It quickly infuses the marinade and shrimp and remains subtle yet present.
• Lemon pepper seasoning: This seasoning blends dried lemon zest with cracked black peppercorns, often with salt, onion, garlic and herbs mixed in. Just a dash adds an intense, sharp note to the marinade.
• Uncooked shrimp: For this sesame shrimp recipe, start with raw shrimp. Precooked shrimp will not absorb the marinade evenly, and will turn mushy when they come into contact with the acidic lemon juice. Medium shrimp (31-40 per pound) can be eaten in one or two bites.
• Toppings: Serve these flavorful shrimp simply over hot cooked rice. A sprinkle of roasted sesame seeds gives extra nuttiness to each forkful, while green onions add color and mild flavor.

Directions

Step 1: Marinate the shrimp

In a resealable plastic bag, combine the soy sauce, 1 tablespoon of sesame oil, lemon juice, garlic powder and lemon pepper seasoning. Add the shrimp, seal the bag and turn it to coat the shrimp. Refrigerate for 30 minutes.

Editor’s Tip: Set a timer when you put the bag of shrimp in the fridge. If they marinate for more than 30 minutes, the marinade’s acidity will start to cure the shrimp and make them soft.

Step 2: Saute the shrimp

Drain the marinade and discard it. In a skillet, saute the shrimp in the remaining tablespoon of sesame oil until they turn pink, about three minutes.

Editor’s Tip: Once the marinade has touched the raw seafood, it’s unsafe to keep and reuse. If you want a sauce to serve with the cooked shrimp and rice, mix up a second batch of the marinade ingredients to drizzle over individual portions.

Step 3: Serve the sesame shrimp

Serve the sesame shrimp with hot cooked rice and sprinkle it with toasted sesame seeds. If desired, garnish the shrimp with thinly sliced green onions.

ELLIE CROWLEY FOR TASTE OF HOME

Sesame Shrimp Variations

• Make it sweeter: To sweeten the marinade a bit, add a tablespoon of pineapple juice. Then, as the shrimp are finishing cooking, toss cubes of fresh pineapple or mango until they’re coated in the marinade and just warm.
• Make it zestier: Make the marinade spicy by adding smoky chipotle powder or gochugaru, a coarsely ground Korean chili powder that ranges from mild to hot. Replace the garlic powder with 1 tablespoon of minced garlic or ginger, and add a small minced shallot for more bite. Sprinkle fresh lemon zest over the top, or serve the sesame shrimp bowls with lemon wedges for bonus zing.
• Add vegetables: Make sesame shrimp the star of a vegetable-laden stir-fry. Chop about a 1/2 pound of fresh vegetables into bite-sized pieces: broccoli, carrots, snap peas, zucchini, asparagus, mushrooms and bell peppers. Stir-fry them before you add the marinated shrimp. Mix an extra batch of marinade, thickened with 1-1/2 teaspoons of cornstarch, to toss in at the end as a sauce.
• Pile on toppings: Instead of hot cooked vegetables, top the rice with grated raw carrots and radishes, and julienned strips of raw cucumber and bell pepper. Replace the sesame seeds with crunchy toasted cashew pieces or sliced almonds, and the green onions with cilantro or garlic chives. Garnish a bowl of sesame seed shrimp and rice with crisp mung bean sprouts, freshly torn basil leaves and minced pickled ginger.

How to Store Sesame Shrimp

Store leftover sesame shrimp in an airtight container in the refrigerator. Put any leftover rice in the fridge but in a separate container. Remember that reheated shrimp quickly turn rubbery and chewy, and this hot sesame shrimp recipe will taste best if cooked and eaten in one sitting.

How long does sesame shrimp last?

Sesame shrimp last three to four days in the refrigerator. If storing leftover rice, reheat it and eat it within a day. Because of food safety concerns, rice lasts less time in the fridge than you might think.

How do you reheat sesame shrimp?

Reheat sesame shrimp on the stovetop in a skillet set over medium-low heat to minimize the risk of overcooking them. Heat the shrimp until they’re just warm, and serve them over a fresh batch of hot cooked rice, which will spread some of its heat to each bite. Eat extra sesame shrimp cold on glass noodle salad or in shrimp lettuce wraps for the tenderest leftovers.

Sesame Shrimp Tips

ELLIE CROWLEY FOR TASTE OF HOME

What’s the best way to clean and devein shrimp?

The best way to clean shrimp starts with thawing them overnight in the fridge if they are frozen. Most uncooked frozen shrimp come with the heads, legs and vein already removed, so the cleaning process is as simple as peeling back the body shell from the head end toward the tail until you can pull it free of the shrimp meat. The tail shell usually comes off in the same move, but just pinch and tug it off if it stays stuck. Save those shells; they make a delicious shrimp stock that you can freeze and use for soups or as a flavorful cooking liquid for rice.

What can you serve with sesame shrimp?

Serve sesame shrimp over steamed white or brown rice with lightly cooked vegetable side dishes, such as Asian green beans and sesame-soy broccoli florets. You can also set a colorful crudites platter out instead, filling it with a mix of raw and pickled vegetables, or toss together crisp and spicy cucumber salad. Arrange hot sesame seed shrimp atop kimchi fried rice or an edamame and soba noodle bowl as a full-flavored base. Serve sesame shrimp with thick, chewy, homemade udon noodles as a hot or cold soup or stir-fry.