Sesame Shrimp Recipes

Steps:

• Whisk soy sauce, honey, sesame oil, ginger, rice vinegar, pepper flakes and garlic in a large bowl. Add shrimp and toss to coat. Refrigerate for 20 to 30 minutes. Remove shrimp from marinade and reserve marinade.
• Preheat a grill to medium-high heat.
• Prepare 4 large sheets of aluminum foil. Spray each with nonstick cooking spray. Scoop 1/2 cup rice into the center of each sheet. Top each with 1 cup spinach, 1/4 cup zucchini and 1/4 cup snap peas. Divide shrimp evenly among the packets. Spoon remaining marinade over each packet. Fold each packet to close (not too tight), leaving the seam side up.
• Place packets, seam-side up, on the grill. Cook until shrimp is cooked through, 12 to 15 minutes. Remove and open packets carefully.

Steps:

• Add the water, soy sauce, rice vinegar, brown sugar, cornstarch, garlic powder, sesame oil and red pepper flakes to a bowl. Whisk well to combine and set aside.
• Heat a large nonstick skillet over medium high heat. Add the butter and let melt. Add the shrimp and season with salt and pepper. Cook until they just turn pink, about 3-4 minutes. Transfer to a plate or bowl.
• Increase the heat to high. Give the reserved sauce a good whisk and add to the skillet. Let simmer until thickened, about 3 - 4 minutes.
• Turn the heat down to medium. Add the shrimp and toss to coat. Let cook for 30 seconds. Garnish with sesame seeds.

Steps:

• In a medium saucepan, bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.
• While rice is simmering, combine shrimp, ginger, cayenne pepper, garlic, sesame seeds and black pepper in a large plastic food storage bag. Allow to marinate in the refrigerator.
• Heat sesame oil in a large wok or skillet. Add red bell pepper and green onions; saute 3 to 4 minutes to soften slightly Add teriyaki sauce. Add peas and shrimp with seasoning; saute 4 minutes or until shrimp are opaque.
• Stir cornstarch into chicken broth and add to wok; cook, stirring until mixture boils. Sprinkle with salt. Spoon shrimp mixture over rice.

Steps:

• In a resealable plastic bag, combine the soy sauce, 1 tablespoon sesame oil, lemon juice, garlic powder and lemon-pepper; add shrimp. Seal bag and turn to coat; refrigerate for 30 minutes., Drain and discard marinade. In a skillet, saute shrimp in remaining sesame oil until shrimp turn pink, about 3 minutes. Serve with rice if desired. Sprinkle with sesame seeds.

Steps:

• Make the shrimp paste: Process the egg white, ginger, garlic, 1 tablespoon of the soy sauce, 1 tablespoon of the sesame oil, the sherry, 3/4 teaspoon salt, 1/2 teaspoon of the brown sugar and several grinds of pepper in a food processor until all the ginger and garlic are pureed. Add the shrimp, and pulse until a thick paste forms. Transfer to a medium bowl, and fold in 2/3 of the scallions, the celery, water chestnuts and sesame seeds. (The shrimp paste can be refrigerated for up to 1 day.)
• Trim the crusts from the bread, and evenly divide the shrimp paste among the slices (about 2 heaping tablespoons each). Spread out into an even layer that completely covers the bread.
• Make the dipping sauce: Whisk together the remaining 2 tablespoons soy sauce, 1 teaspoon sesame oil and 1 teaspoon brown sugar, the lemon juice and a large pinch of salt in a small bowl.
• Fry the toasts: Line a baking sheet with paper towels. Fill a large, wide skillet with straight sides, with about 1 inch of vegetable oil. Attach a deep-fry thermometer to the skillet, and bring the oil to 375 degrees F over medium heat. Being careful of the hot oil splashing, put 5 to 6 shrimp toasts in the oil shrimp-side down and fry until the shrimp and the edges of the bread are golden brown, 2 to 3 minutes. Flip the pieces, and continue to fry until the bottoms are golden brown, about 1 minute more. (Adjust the heat as needed to maintain the temperature.) Transfer the shrimp toasts to the prepared baking sheet, and dab the tops with a paper towel to absorb some of the excess oil. Sprinkle the toasts all over with the remaining scallions and some sesame seeds and salt. Cut each toast into 4 triangles, and serve hot with the dipping sauce on the side.

Steps:

• In a small skillet over medium heat, toast the sesame seeds until fragrant. In a shallow dish, combine 2 tablespoons of the sesame seeds with the sesame oil, vinegar, and soy sauce. Thread 3 shrimp onto each skewer, piercing each at the head and tail, and place in the marinade. Turn to coat and set aside for 10 minutes.
• Spread the remaining 2 tablespoons of sesame seeds on a plate. Transfer the skewers to the plate and coat with the sesame seeds. Heat the skillet over medium-high heat and sear the skewered shrimp for 2 to 3 minutes per side, or until opaque. Pour the remaining marinade over the shrimp and cook until the marinade thickens.
• Place the skewers on a plate and pour the marinade over. Serve warm or at room temperature.

Steps:

• In a small bowl, whisk egg yolk with 1 tablespoon water, and set aside. In another small bowl, combine sesame seeds, flour, salt, pepper, and five-spice powder. Dip shrimp in the egg mixture then in the sesame-seed mixture to coat.
• Heat oil in a large skillet over medium heat. Add shrimp; saute until cooked through and sesame-seed crust is golden brown, about 3 minutes per side. Serve shrimp on a bed of sesame noodles.

Steps:

• Place the shrimp in a large colander and rinse with water. Sprinkle generously with salt and toss together for about a minute. Rinse with water and repeat. After rinsing one more time, drain on paper towels. Pat dry with more paper towels.
• Combine 1/4 to 1/2 teaspoon salt (to taste) and the sugar in a small bowl and place close to your wok.
• Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and chili flakes and stir-fry for no more than 10 seconds. Push to the sides of the pan and add the shrimp in one layer. Let cook undisturbed for 1 minute, then add the remaining oil and stir-fry for 1 minute.
• Add the sesame seeds and spinach and stir-fry for 1 minute, until it has begun to wilt but the wilting is still uneven. Add the salt and sugar, sprinkling it evenly over the spinach, and continue to stir-fry until the spinach has wilted but is still bright and the shrimp are cooked through and bright pink, about 2 more minutes. Remove from the heat, drizzle on the sesame oil, toss together and serve, with rice, noodles or other grains.