Sesame Shrimp Recipes

Steps:

• In a small skillet over medium heat, toast the sesame seeds until fragrant. In a shallow dish, combine 2 tablespoons of the sesame seeds with the sesame oil, vinegar, and soy sauce. Thread 3 shrimp onto each skewer, piercing each at the head and tail, and place in the marinade. Turn to coat and set aside for 10 minutes.
• Spread the remaining 2 tablespoons of sesame seeds on a plate. Transfer the skewers to the plate and coat with the sesame seeds. Heat the skillet over medium-high heat and sear the skewered shrimp for 2 to 3 minutes per side, or until opaque. Pour the remaining marinade over the shrimp and cook until the marinade thickens.
• Place the skewers on a plate and pour the marinade over. Serve warm or at room temperature.

Steps:

• Add the water, soy sauce, rice vinegar, brown sugar, cornstarch, garlic powder, sesame oil and red pepper flakes to a bowl. Whisk well to combine and set aside.
• Heat a large nonstick skillet over medium high heat. Add the butter and let melt. Add the shrimp and season with salt and pepper. Cook until they just turn pink, about 3-4 minutes. Transfer to a plate or bowl.
• Increase the heat to high. Give the reserved sauce a good whisk and add to the skillet. Let simmer until thickened, about 3 - 4 minutes.
• Turn the heat down to medium. Add the shrimp and toss to coat. Let cook for 30 seconds. Garnish with sesame seeds.

Steps:

• In plastic food storage bag, mix shrimp, ginger, red pepper, garlic, sesame seeds, black pepper.
• Put rice in heatproof serving bowl.
• Bring 2 1/2 cups water to boiling in saucepan, then pour over rice, cover with foil-set aside.
• In large wok or skillet heat the oil, sweet pepper and scallions.
• Sauté for 3 or 4 minutes to slightly soften.
• Add teriyaki sauce, then peas, shrimp, and seasoning.
• Sauté for 4 minutes, until shrimp are opaque.
• Stir the cornstarch and broth in small bowl; add to wok/saucepan.
• While stirring cook until bubbly and thickened.
• Add salt.
• With a fork, fluff the rice and spoon shrimp mixture over rice; serve.

Steps:

• In a frying pan, brown the onion in butter. Add garlic, honey, lime juice, soy sauce and peppers flakes. Let reduce until the mixture is caramelized. Pour half of this mixture in a bowl.
• Add half the shrimps and sesame seeds in the frying pan. Salt and pepper.
• Cook 2 minutes at high high without stirring.
• Stir and keep on cooking 1 to 2 minutes at high heat. Add chives. Set aside at a place that is hot to keep it hot.
• Wash the frying pan. Heat the remaining mixture of onions (you did first) at high heat. Add the remaining shrimps and repeat the same steps for the cooking method.
• You can adjust the seasonning. Serve on rice.

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.

Steps:

• Heat the oil in a very large nonstick skillet or wok over a high heat. Add the scallions, ginger and shrimp and cook stirring frequently until the shrimp turn pink, about 1 1/2 minutes. Add the cabbage and continue cooking until it begins to soften, but is still somewhat crisp, about 2 minutes more. Transfer the shrimp-cabbage mixture to a bowl.
• Heat the sesame oil in the same skillet or wok over a medium-high heat. Add the rice and cook stirring frequently, until heated through, about 3 minutes. Add the shrimp-cabbage mixture back to the skillet, stir in the soy sauce and sesame seeds and serve.

Steps:

• Make the shrimp paste: Combine the shrimp, egg white, green onion, cornstarch, rice wine, ginger, salt, sesame oil and pepper in the workbowl of a food processor. Process until the mixture is smooth, stopping once or twice to scrape down the sides.
• Trim the crusts from the bread. Brush 1 side of 1 of the bread slices with the beaten egg and lightly press the nori sheet over the egg. Place the bread on a cutting board, nori side down, and trim any of the nori that extends past the edge of the bread. Spread about 1/3 of the shrimp paste over the bare side of the bread, mounding it slightly in the center. Sprinkle 1/3 of the black sesame seeds over the shrimp paste. With a chef's knife, cut each slice into 4 triangles. Repeat with the remaining ingredients.
• Pour enough oil into a wok or a high-sided frying pan to come to a depth of 2 inches and heat over medium heat to 350 degrees F.
• Slide 3 or 4 toasts, shrimp side down, into the oil. Cook for about 1 minute, turn over and continue cooking until edges are golden brown, about 1 minute longer. Scoop the toasts from the oil with a slotted spoon and drain on paper towels. Repeat with remaining shrimp toasts. Serve warm.

Steps:

• Whisk soy sauce, honey, sesame oil, ginger, rice vinegar, pepper flakes and garlic in a large bowl. Add shrimp and toss to coat. Refrigerate for 20 to 30 minutes. Remove shrimp from marinade and reserve marinade.
• Preheat a grill to medium-high heat.
• Prepare 4 large sheets of aluminum foil. Spray each with nonstick cooking spray. Scoop 1/2 cup rice into the center of each sheet. Top each with 1 cup spinach, 1/4 cup zucchini and 1/4 cup snap peas. Divide shrimp evenly among the packets. Spoon remaining marinade over each packet. Fold each packet to close (not too tight), leaving the seam side up.
• Place packets, seam-side up, on the grill. Cook until shrimp is cooked through, 12 to 15 minutes. Remove and open packets carefully.

Steps:

• Make the shrimp paste: Process the egg white, ginger, garlic, 1 tablespoon of the soy sauce, 1 tablespoon of the sesame oil, the sherry, 3/4 teaspoon salt, 1/2 teaspoon of the brown sugar and several grinds of pepper in a food processor until all the ginger and garlic are pureed. Add the shrimp, and pulse until a thick paste forms. Transfer to a medium bowl, and fold in 2/3 of the scallions, the celery, water chestnuts and sesame seeds. (The shrimp paste can be refrigerated for up to 1 day.)
• Trim the crusts from the bread, and evenly divide the shrimp paste among the slices (about 2 heaping tablespoons each). Spread out into an even layer that completely covers the bread.
• Make the dipping sauce: Whisk together the remaining 2 tablespoons soy sauce, 1 teaspoon sesame oil and 1 teaspoon brown sugar, the lemon juice and a large pinch of salt in a small bowl.
• Fry the toasts: Line a baking sheet with paper towels. Fill a large, wide skillet with straight sides, with about 1 inch of vegetable oil. Attach a deep-fry thermometer to the skillet, and bring the oil to 375 degrees F over medium heat. Being careful of the hot oil splashing, put 5 to 6 shrimp toasts in the oil shrimp-side down and fry until the shrimp and the edges of the bread are golden brown, 2 to 3 minutes. Flip the pieces, and continue to fry until the bottoms are golden brown, about 1 minute more. (Adjust the heat as needed to maintain the temperature.) Transfer the shrimp toasts to the prepared baking sheet, and dab the tops with a paper towel to absorb some of the excess oil. Sprinkle the toasts all over with the remaining scallions and some sesame seeds and salt. Cut each toast into 4 triangles, and serve hot with the dipping sauce on the side.

Steps:

• In a medium pot of boiling salted water, cook spaghetti until al dente, according to package instructions. Drain; return to pot.
• Meanwhile, in a medium bowl, whisk together marmalade, soy sauce, oil, vinegar, and ginger. Season with salt and pepper. Add shrimp, bell pepper, and scallions; toss to combine. Transfer to a rimmed (or toaster-oven) baking sheet, and spread in a single layer.
• Heat broiler (or toaster oven). Broil, 4 inches from heat source, until shrimp are opaque throughout, about 3 minutes. Transfer contents of baking sheet to pot; toss with pasta to combine.

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.

Steps:

• In a food processor blend sesame oil, soy sauce, cornstarch, egg white, scallions, garlic, gingerroot, and salt. Add shrimp and pulse until mixture is like paste but not completely smooth.
• Divide mixture among bread slices, spreading it evenly to edges, and sprinkle with sesame seeds. Cut each bread slice into 4 triangles.
• In a 6-quart heavy saucepan heat 1 1/2 inches oil to 350°F. on a deep-fat thermometer and fry shrimp toasts in batches, coated sides down first, about 1 minute on each side, or until golden. Transfer shrimp toasts with a slotted spoon to paper towels to drain and serve warm.

Steps:

• Toss coconut with sesame seeds and panko, season with a combination of sea salt, pepper and pinches of cayenne to taste. Season the cornstarch with sea salt and pepper. Beat egg until frothy. Set up a breading line in this order: peeled shrimp, cornstarch, egg, coconut/sesame crumbs and a platter.
• With one hand, dredge shrimp in seasoned cornstarch and dip in egg; drain off excess egg and drop in coconut crumbs. With the other hand, coat shrimp well in crumbs and place on platter. Repeat with all shrimp.
• Deep fry at 320-350 degrees until golden brown, about 60 seconds, and drain on a rack.

Steps:

• Combine sugar, 2 tablespoons juice, 1 tablespoon water, and garlic in a small microwave-safe bowl; cover with plastic wrap.
• Microwave at HIGH 40 seconds or until sugar dissolves.
• Cool.
• Stir in 1 teaspoon chili garlic sauce, fish sauce, and 1/4 teaspoon salt.
• Combine remaining 1 tablespoon juice, remaining 1 teaspoon chili garlic sauce, remaining 1/4 teaspoon salt, marmalade or preserves, and 1 teaspoon oil in a large bowl, stirring with a whisk.
• Add shrimp to bowl; toss to coat.
• Marinate shrimp in refrigerator 15 minutes, tossing occasionally.
• Remove shrimp from bowl, reserving marinade.
• Thread 3 shrimp onto each of 8 (8-inch) wooden skewers.
• Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat.
• Add shrimp skewers and reserved marinade to pan; cook 3 1/2 minutes or until shrimp is done and glazed, turning once.
• Combine cabbage and remaining ingredients in a large bowl.
• Drizzle fish sauce mixture over cabbage mixture; toss well to coat.
• Arrange 2 cups cabbage mixture onto each of 4 plates; top each serving with 2 skewers.

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.

Steps:

• Cook pasta.
• While pasta cooks, in a skillet (deep enough to hold liquid and pasta later on) put a little olive oil and throw in your bell peppers and mushrooms. Cook this down to your liking, and set them aside on a plate.
• Add some more olive oil to your skillet and throw your shrimp and garlic inches Season your shrimp how you like them, I like to add a little Tony's Chachere's creole seasoning but you can do a basic all purpose seasoning on them. After cooked, set this aside.
• In the same pan add the soy sauce, broth, red peppers, mushrooms, cornstarch (make sure you mix the cornstarch and sherry together with a fork in a separate bowl before adding) Keep stirring till mixture starts to thicken and bubble. I added an extra half tablespoon because I wanted my sauce a little thicker. Keep stirring constantly to make sure it doesn't burn.
• Once thickened add vinegar and crushed red pepper.
• Take off heat, add pasta, shrimp, sesame seeds. Toss well to combine all ingredients.