Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to thaw them completely and pat them dry before cooking. Frozen shrimp are often a better option than "fresh" shrimp at the seafood counter, which are typically previously frozen anyway. For quickest thawing, place frozen shrimp in a colander and run cool water over them for a few minutes.

Is there a substitute for sesame oil?

While sesame oil provides a distinctive flavor that's hard to replicate, you could use olive oil or canola oil for cooking and then sprinkle toasted sesame seeds on top to get some of that nutty flavor. The dish will taste different but will still be delicious.

How can I tell when shrimp are perfectly cooked?

Perfectly cooked shrimp will be pink with red tails and will have just curled into a C-shape. If they curl into a tight O-shape, they're overcooked. The flesh should be opaque and pearly white, not translucent. When in doubt, cut one open to check - it should be opaque throughout.

Can I make this recipe gluten-free?

Yes! Simply substitute tamari for the soy sauce as mentioned in the notes. Double-check that your sesame oil is processed in a gluten-free facility if you have celiac disease or severe gluten sensitivity.

Honey Sesame Shrimp Recipe

Description

Honey Sesame Shrimp is a quick and flavorful dish featuring tender jumbo shrimp coated in a savory and slightly sweet sesame-honey soy sauce. It’s perfect for a speedy weeknight dinner, served over rice and garnished with spring onions, cashews, and sesame seeds for added crunch and contrast. This recipe is easy to prepare and sure to become a family favorite!

Ingredients

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For the Shrimp

1 lb. jumbo shrimp, deveined & tail-on
1/2 teaspoon of salt
1 tablespoon of sesame oil

For the Sauce

2 tablespoons of honey
2 tablespoons of soy sauce
1 teaspoon of cornstarch

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Instructions

Cook the Shrimp:
Heat the sesame oil in a large skillet over medium heat. Add the shrimp and salt to the pan. Sauté the shrimp for 2-3 minutes, or until the tails start to curl and the shrimp begin to turn opaque.
Prepare the Sauce:
In a small bowl, whisk together the soy sauce, honey, and cornstarch until smooth. Pour the mixture into the skillet over the cooked shrimp.
Simmer the Shrimp:
Cook for an additional 3-4 minutes, stirring occasionally, until the shrimp turn pink and curl up completely as the sauce thickens. Be mindful not to overcook the shrimp, as they may turn rubbery.
Rest and Serve:
Remove the pan from the heat and allow it to rest for 3-4 minutes to let the sauce thicken further. Serve immediately over a bed of white rice. Garnish with fresh spring onions, crushed cashews, and sesame seeds for added flavor and visual appeal.

Notes

To make this dish gluten-free, replace soy sauce with tamari.
If using frozen shrimp, ensure they are fully thawed and patted dry before cooking to avoid excess moisture in the skillet.
Avoid overcooking shrimp to maintain their tender texture.
Best served fresh, though leftovers can be refrigerated for up to 3 days and reheated in a skillet over low heat.

Nutrition

Serving Size: 1 serving
Calories: 200
Sugar: 10g
Sodium: 800mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 24g
Cholesterol: 200mg