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
Scale
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.
