This post may contain affiliate links. Please read our disclosure policy.
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.
Want to try more takeout fakeout type recipes? You may also like my easy teriyaki chicken, beef and broccoli, or my honey ginger chicken bowls.
Will you give this easy shrimp recipe a try?
Questions? Let me know in the comments!
Sesame Ginger Shrimp
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
Finally found fresh ginger to make this delicious dinner. Thank you for the wonderful recipe. My family loved it. I will definitely be making this again.
I am so happy it was a hit, Lori! Thanks for letting me know!
Could I user regular sesame oil and garnish with toasted sesame seeds?
Hi! I would probably leave the sesame oil out if you’re not using toasted (or sub the olive oil for normal sesame oil). It’s a very distinct flavor that’s different from normal sesame oil. I think garnishing with toasted sesame seeds would be delicious!
I don’t have cornstarch. Do you recommend using flour, or skipping the step?
Hi! You could try with flour, but I’m not quite sure it would work as well. I wouldn’t skip the step because the sauce will be very runny without it.
I can’t wait to try this! Can you use frozen shrimp?
Thanks!
Hi! Yes, but thaw them first. Run them under cool/lukewarm water for like 10 min or so, and then they’ll be ready to go.
Made this tonight. I did make one change. Instead of raw shrimp I used frozen breaded popcorn shrimp; fried it first and then added it to the sauce which I did not change at all. The breaded shrimp reminds me of a dish I get at our local Asian restaurant called Empress Shrimp. I think next time I make it I will add broccoli.
I really enjoy your Instagram and have made several of your recipes.
So glad you liked it, Elaina! The popcorn shrimp sound delish. So happy you like my IG and recipes! 🙂
Hi Natasha,
I found this recipe on your Instagram, and was immediately interested – that sauce on the prawns looked amazing!
I tried it afterwards, and really liked it. So simple, and so flavourful! I just posted the recipe back on my blog (https://pontoespadana.blogspot.com/2019/03/receita-camarao-com-sesamo-e-gengibre-sesame.html), obviously crediting and linking you.
So thanks a lot for posting it, it’s a recipe I’ll definitely be going back to.
Cheers,
Bruno
So happy you liked it, Bruno! 🙂
Looks so delicious and the sauce sounds amazing! Love how quick and easy it is!
Thanks so much!
As an alternative to keeping fresh ginger in the freezer (mine is always full), peel it, cut it into one or two- inch pieces, put it in a glass jar and cover it with dry sherry. Screw on a lid and keep it in the refrigerator. It’s good for a long time.
ooh good idea!!
This is just the kind of meal my family would enjoy. So good!
This is totally my kind of dinner! You know I love me some shrimp! So glad the ginger tip was helpful, it is a total life saver for me too!
Thanks, friend!! And yes… not sure what I’d do without that tip haha!