This sesame ginger shrimp recipe makes a quick and delicious weeknight meal! These glazed shrimp in a sticky sauce only take about 20 minutes to make.
These sesame shrimp are definitely healthier than takeout, but they still have that takeout feel to them, which is always good in my book.
The sesame ginger sauce has garlic, fresh ginger, soy sauce, honey, rice vinegar, and toasted sesame oil. Plenty of flavor!
How to make sesame ginger shrimp
It's pretty simple. Here's an outline of the process:
- Toss your shrimp with cornstarch;
- Add the sauce ingredients to the pan;
- Add the shrimp to the pan;
- Cook until the shrimp are pink and the sauce has thickened;
- Serve over rice if desired.
Cooking with ginger tips:
- I recommend using fresh ginger. If you don't have any on-hand, you can use dried/powdered ginger, but go easy on it since it's more concentrated. Add a little, taste it, and build the flavor up from there.
- I keep fresh ginger in the freezer (thanks Meghan for this tip... I'm eternally grateful!) because it's easier to grate and it also means you're never without it. I replace it every few months.
What to serve with sesame honey ginger shrimp
I love this recipe over rice. Jasmine rice is my favorite. I didn't have any scallions when I took the photos, but these are great served with chopped scallions.
Will you give this easy shrimp recipe a try?
Questions? Let me know in the comments!
Sesame Ginger Shrimp
- 1 pound medium shrimp thawed & peeled
- 2 tablespoons cornstarch
- 1 tablespoon olive oil
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1/2 tablespoon rice vinegar
- 1/2 teaspoon toasted sesame oil
- 1 teaspoon fresh ginger grated
- 2 cloves garlic minced
- 3/4 cup water
- Sesame seeds to taste
- Pat the shrimp dry using paper towel. Add them to a large ZipLoc bag along with the cornstarch. Toss gently until they're evenly coated.
- Add the olive oil, soy sauce, honey, rice vinegar, toasted sesame oil, ginger, garlic, and water to a skillet over medium-high heat. Once it's bubbling, add the shrimp and reduce the heat to medium.
- Cook the shrimp for a few minutes until they're pink and the sauce has thickened to your liking. If the sauce is too thick, add another 1/4 cup of water.
- Sprinkle shrimp with sesame seeds and serve immediately. They're also delicious served with chopped scallions.
- Anything from 0.75 lb. - 1 lb. shrimp works. You can leave the tails on or take them off... totally up to you.
- Helpful tip: the ginger is much easier to grate if it's frozen. I always keep some fresh ginger in the freezer and I use my Microplane grater/zester to easily grate it.
- Toasted sesame oil is not the same as regular sesame oil. It's usually sold in the Asian section of the grocery store.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.