Those days are the reason I keep a bag of shrimp in the freezer. Shrimp quickly defrost in cold water and cook in only a few minutes. My favorite way to cook shrimp is to stir-fry it, just barely enough to cook it through. Too much cooking and you end up with something rubbery and dry. This stir-fry shrimp is perfect for a quick midweek meal. You marinate the shrimp in a soy sauce mixture with ginger, sesame oil, garlic, and rice vinegar, and then cook it on almost-smoking high heat for just a couple of minutes. Toss with some sliced green onions, sprinkle with sesame seeds and you’re done! Great with rice, noodles, spinach, or bok choy.
5 Great Dishes To Serve With Sesame Shrimp
Shrimp Fried Rice Cauliflower Rice Ginger Pineapple Fried Rice Gochujang Green Beans Cold Rice Noodle Salad
If you’re worried about sodium content, use low-sodium soy sauce in the marinade. Pre-cooked shrimp does not work in this recipe because the marinade must be used on raw shrimp to season it properly.
1/4 cup soy sauce (use gluten-free soy sauce for gluten-free version)
2 tablespoons seasoned rice vinegar
2 teaspoons brown sugar
2 tablespoons extra virgin olive oil
1 teaspoon dark sesame oil
3 cloves garlic, minced (about 1 tablespoon)
1 tablespoon grated ginger
Shrimp:
1 pound (16-20 count) shrimp, peeled and deveined
1 tablespoon peanut oil or canola oil
3 green onions, including onion greens, sliced on the diagonal
1 tablespoon sesame seeds, toasted
Add half of the sliced green onions. Continue to stir-fry, turning the individual shrimp over if necessary, until the shrimp are pink and just cooked through. No more than 2 minutes max total cooking time, a minute on each side. Serve immediately with rice, soba noodles, rice noodles, bok choy, spinach, broccoli, or asparagus.
