Spicy Sesame Shrimp Recipes

SPICY SESAME SHRIMP AND VEGGIE STIR FRY

Steps:

• Make rice according to package instructions and set aside.
• In a large bowl combine, garlic cloves, minced ginger, 1 tbsp sesame oil, rice vinegar, soy sauce/tamari and gochujang paste and whisk to combine.
• In a small bowl combine tapioca starch with 1 tsp of warm water and whisk together. Add to the large bowl with remaining stir fry sauce.
• Add in your shrimp and coat in sauce. Place in fridge to marinate while you cook your veggies.
• Add remaining 1 tbsp of sesame oil to a large pan or wok over medium heat. Add snap peas and bell pepper to pan and cook for 5 minutes or until slightly browned and cooked through. Remove from pan and set aside.
• Add your shrimp and stir fry mixture to the pan and cook shrimp for 1-2 minutes per side or until shrimp has turned opaque and curled inwards.
• Add your veggies back to pan and simmer until sauce has thickened to desired preference.
• Sprinkle with salt and pepper, to taste and 1-2 tbsp of white sesame seeds.
• Divide rice evenly and top with shrimp stir fry.
• Will keep in fridge for up to 3 days but best served fresh.

SESAME SHRIMP STIR-FRY

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.

GOCHUJANG HONEY SHRIMP (30-MIN. RECIPE)

Steps:

• In a mixing bowl, add your shrimp, cornstarch, garlic powder, black pepper and gently mix. Mix until each shrimp is well coated in the cornstarch seasoning.
• In another bowl, whisk together your Gochujang Sauce ingredients as listed above until well combined.
• Then in a non-stick frying pan set over medium high heat, add oil. Once oil is hot, fry your shrimp until they are crispy and golden on both sides, about 10 minutes.
• Lower your heat to low flame. Then pour your sauce over top and gently combine with the shrimp. Garnish with green onions (optional).

SPICY SESAME SHRIMP & NOODLE SALAD

Steps:

• Cook spaghetti according to package directions. In a small bowl, mix the sauce ingredients., In a large skillet, heat oil over medium-high heat. Add shrimp; stir-fry 2-3 minutes or until shrimp turn pink. Remove from pan., Add sauce mixture to same pan; bring just to a boil. Reduce heat; simmer, uncovered, 2 minutes longer., Drain spaghetti; add to pan. Toss to combine with sauce. Return shrimp to pan and add vegetables; cook and toss over medium-low heat until vegetables begin to wilt, about 4 minutes.

SESAME SHRIMP

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.

SPICY SESAME NOODLE RECIPE

Steps:

• Cook the pasta according to package directions to just al dente, drain well. Reserving one cup of pasta water.
• While the pasta is cooking, thinly slice the green onions, both the greens and whites.
• Gather the ingredients, measure and add them to a bowl. Add all of the ingredients except the onions and sesame seeds.
• Pour the sauce into pasta mixing well with thongs. Add in half of the sliced onions and sesame seeds and about 1/2 cup of pasta water. Continue tossing and mixing the pasta will be glossy.
• Top with remaining sliced onions and sesame seeds. Serve and enjoy!

SPICY SESAME SHRIMP

Steps:

• Sauté shrimp in sesame oil until pink.
• Poor in a little white wine in to deglaze.
• Add garlic. Sauté for about a minute.
• Add Sirrachi (this is spicy, so add only what you think you can handle ;), sweet chili sauce, salt, and black sesame seeds.
• Sauté for a few minutes and serve.

SWEET AND SPICY SHRIMPS

Steps:

• Combine soy sauce, 2 minced scallions, garlic, sesame seeds, cornstarch, ginger, mirin, sugar, red pepper flakes, and sesame oil in a bowl to make marinade.
• Place shrimp in a large resealable plastic bag; pour in marinade. Seal the bag and shake to coat shrimp. Place in refrigerator and marinate for 15 to 20 minutes.
• Heat a skillet over medium-high heat; add shrimp. Cook, turning and basting a few times with leftover marinade, 5 to 7 minutes. Transfer shrimp to a bowl, reserving oil in the skillet.
• Pour 3 tablespoons of the marinade and gochujang to the skillet over medium heat. Cook and stir until thickened, about 2 minutes. Brush glaze over cooked shrimp or use as a dip. Sprinkle the remaining minced scallion on top.