Weeknight Dinner Sesame Shrimp

These saucy and succulent sesame shrimp with a wonderful sauce of honey and garlic are ready in 20 minutes, including prepping the ingredients.

Course Main Course

Cuisine Asian

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 318kcal

2 tablespoons avocado oil
1 ½ pounds raw shrimp large, peeled, and deveined
½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt
¼ teaspoon black pepper

In a medium bowl, whisk together the sauce ingredients. Set aside.
¼ cup reduced-sodium soy sauce, ¼ cup unsweetened ketchup, 1 tablespoon honey, 1 tablespoon rice vinegar, 1 tablespoon cornstarch, 1 teaspoon fresh garlic, 1 teaspoon fresh ginger root
Cook the shrimp: In a large frying pan, heat the avocado oil over medium-high heat. Add the shrimp, kosher salt, and black pepper. Cook the shrimp, stirring often, for about 3 minutes. They won't be fully cooked at this point.
2 tablespoons avocado oil, 1 ½ pounds raw shrimp, ½ teaspoon Diamond Crystal kosher salt, ¼ teaspoon black pepper
Give the sauce one more stir and add it to the pan. Reduce the heat to medium-low. Keep cooking and stirring until the sauce thickens and the shrimp are cooked through and well coated in the sauce, about 2 more minutes.
Drizzle the dish with sesame oil and sprinkle it with sesame seeds and green onions. Serve immediately.
1 tablespoon toasted sesame oil, 1 tablespoon sesame seeds, 2 tablespoons green onions

The nutrition info assumes that sugar-free honey was used.
Seasonings, especially saltiness and sweetness, are guidelines. Adjust to taste.
To lower the sodium, you can omit the salt completely. Without it, the sodium per serving is 897 mg.
If you use jumbo shrimp like I do in the video, you can simply cook them in a single layer for about 2 minutes per side.
If you forgot to thaw your shrimp overnight in the fridge, simply place them in a bowl of cool water and let them defrost, replacing the water once. It should take about 7 minutes for them to thaw. Place them on paper towels to drain, then proceed with the recipe.
You can keep the leftovers in a sealed container in the fridge for up to 3 days. Reheat them covered in the microwave at 50% power.
You can also freeze the cooled leftovers in a freezer-safe container for up to three months. Thaw them overnight in the fridge before reheating them.