If you’re craving a dish that’s bursting with flavor yet comes together in a flash, this Honey Sesame Shrimp Recipe is the answer. Juicy jumbo shrimp get a delightful coating of sweet honey and savory soy, enhanced with the toasty richness of sesame oil. Not only is this dish a feast for your taste buds, but it also dazzles with a glossy sauce and a satisfying crunch when finished with crunchy cashews and sesame seeds. Whether you’re looking to impress at a weeknight dinner or just indulge in something special, this Honey Sesame Shrimp Recipe will quickly become a go-to favorite.
Ingredients You’ll Need
These ingredients are straightforward but essential, each bringing something special to the plate. From succulent shrimp to the perfect balance of sweet, salty, and nutty elements, they combine effortlessly for a dish that tastes much more complex than the simple list suggests.
- 1 lb. jumbo shrimp (deveined & tail on): Fresh or thawed, shrimp are the star, providing a tender, juicy base packed with protein.
- 1 tablespoon of sesame oil: Adds a warm, nutty aroma that’s key to building that signature sesame flavor.
- 2 tablespoons of honey: This brings a natural sweetness that perfectly balances the savory notes.
- 1 teaspoon of cornstarch: Helps thicken the sauce, giving it that sticky, glossy finish your taste buds will love.
- ½ teaspoon of salt: Elevates all the flavors and seasons the shrimp just right.
- 2 tablespoons of soy sauce: Adds depth and umami, making every bite irresistibly savory.
How to Make Honey Sesame Shrimp Recipe
Step 1: Cook the Shrimp
Start by heating the sesame oil in a large skillet over medium heat. Toss in the shrimp along with the salt. Keep an eye on them and cook just until their tails start to curl – this usually takes a couple of minutes and ensures the shrimp stay tender and juicy without overcooking.
Step 2: Prepare the Sauce
While the shrimp are cooking, whisk together the soy sauce, honey, and cornstarch in a small bowl. This simple yet powerful mixture will soon transform into the luscious sauce that clings to every bite of shrimp.
Step 3: Coat the Shrimp
Pour the honey-soy mixture right over the shrimp in the skillet. Stir gently to combine and let the sauce cook with the shrimp. As it heats, the cornstarch thickens the glaze, and the shrimp turn a vibrant pink, signaling they’re perfectly cooked.
Step 4: Let the Sauce Set
Once the shrimp curl up and the sauce thickens beautifully, remove the pan from heat. Let it rest for 3 to 4 minutes. This brief cooling step lets the sauce settle to that perfect sticky consistency that clings deliciously to each shrimp.
Step 5: Serve and Enjoy
Now, your Honey Sesame Shrimp Recipe is ready to shine! Serve those glistening shrimp over steamed white rice for a complete meal, and prepare to savor every sweet and savory bite.
How to Serve Honey Sesame Shrimp Recipe
Garnishes
Garnishing is where you add that final pop of texture and freshness. Sprinkle chopped spring onions for a bright, crisp finish, crushed cashews for a satisfying crunch, and toasted sesame seeds to echo the nutty sesame flavor in every mouthful.
Side Dishes
Keep your side dishes simple but complementary. Steamed jasmine rice or sticky rice is a classic choice, soaking up all that wonderful honey sesame sauce. For something green and light, a quick cucumber salad or sautéed bok choy brightens the plate without competing for attention.
Creative Ways to Present
For a fun twist, try serving the shrimp in crisp lettuce cups for a fresh handheld option. Or pile it on a bed of mixed greens drizzled with a little extra sesame oil for a salad experience that balances rich and fresh perfectly. Even skewered and grilled lightly, this honey sesame shrimp shines in new and exciting ways.
Make Ahead and Storage
Storing Leftovers
Keep any leftover shrimp in an airtight container and refrigerate for up to two days. Because the shrimp are cooked and coated in sauce, the flavors will deepen overnight, making the next day’s meal just as delightful.
Freezing
While it’s best enjoyed fresh, you can freeze the shrimp for up to one month. Place them in a freezer-safe container or heavy-duty zip bag, separating layers with parchment paper to avoid clumping. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat leftover Honey Sesame Shrimp Recipe in a skillet over low heat to maintain the shrimp’s texture and prevent them from becoming rubbery. Add a splash of water or a little extra honey-soy sauce if needed to loosen the sauce and keep it glossy and delicious.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw them completely and pat them dry before cooking to ensure they sear nicely and the sauce clings properly.
Is it possible to make this dish spicy?
Yes! Adding a pinch of red pepper flakes or a dash of sriracha to the sauce can give your Honey Sesame Shrimp Recipe a lovely spicy kick without overpowering its sweet-savory balance.
Can I substitute the honey with another sweetener?
Honey provides a distinct flavor and viscosity, but maple syrup or agave nectar can be used in a pinch. Keep in mind that the taste will shift slightly but still remain delicious.
Do I have to leave the shrimp tails on?
Keeping the tails on makes the shrimp look beautiful and helps retain moisture, but if you prefer, you can remove them for easier eating, especially with kids or at a party.
What’s the best rice to serve with Honey Sesame Shrimp Recipe?
Fluffy jasmine or sticky white rice pairs perfectly as it soaks up the saucy shrimp without competing with their flavor. Brown rice works too for a heartier, nuttier base.
Final Thoughts
There’s something truly rewarding about creating a dish that’s both quick and delightful, and this Honey Sesame Shrimp Recipe fits that bill perfectly. Its beautiful balance of sweet, salty, and nutty flavors wrapped up in tender shrimp is pure magic on a plate. I can’t wait for you to try it and see just how easy cooking something special can be!
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Honey Sesame Shrimp Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Description
A quick and flavorful Honey Sesame Shrimp recipe featuring jumbo shrimp cooked in a sweet and savory honey-soy glaze with sesame oil. Perfectly tender shrimp coated with a sticky sauce, served over white rice and garnished with fresh spring onions, crushed cashews, and sesame seeds for added texture and flavor.
Ingredients
Shrimp and Seasoning
- 1 lb. jumbo shrimp (deveined & tail on)
- ½ teaspoon of salt
Sauce
- 1 tablespoon of sesame oil
- 2 tablespoons of honey
- 1 teaspoon of cornstarch
- 2 tablespoons of soy sauce
To Serve
- White rice, cooked (amount as desired)
- Fresh spring onions, chopped (for garnish)
- Crushed cashews (for garnish)
- Sesame seeds (for garnish)
Instructions
- Heat the oil and cook shrimp: Heat the sesame oil in a large skillet over medium-high heat. Add the shrimp along with the salt and cook just until the tails start to curl, about 2-3 minutes.
- Prepare and add sauce: In a small bowl, mix together the soy sauce, honey, and cornstarch until smooth. Pour this sauce mixture over the shrimp in the skillet.
- Cook shrimp in sauce: Continue cooking the shrimp in the sauce until they turn fully pink and curl up nicely, around 3-4 minutes, stirring occasionally to coat.
- Thicken sauce off heat: Remove the skillet from the heat and let it sit for 3-4 minutes so the sauce thickens slightly and coats the shrimp beautifully.
- Serve and garnish: Serve the glazed shrimp over a bed of cooked white rice. Garnish with chopped fresh spring onions, crushed cashews, and a sprinkle of sesame seeds for extra crunch and flavor.
Notes
- This dish cooks quickly, so watch the shrimp closely to avoid overcooking and becoming rubbery.
- Use jumbo shrimp with the tails on for best presentation and flavor.
- You can substitute tamari for soy sauce to make it gluten free.
- Leftover shrimp with sauce can be stored in an airtight container in the refrigerator for up to 2 days.
- For a spicier version, add a pinch of red pepper flakes to the sauce.
