Honey Sesame Shrimp
The ultimate comfort food, Honey Sesame Shrimp is a quick and easy weeknight dinner that is packed with flavor. With succulent shrimp coated in a sweet and savory sauce, it's sure to satisfy your cravings. Perfect for busy nights, this dish will become a favorite!
Equipment
- Skillet
- Frying Pan
- Mixing Bowl
Ingredients
- 1 lb jumbo shrimp deveined & tail on
- 1 tablespoon sesame oil
- 2 tablespoons honey
- 1 teaspoon cornstarch
- ½ teaspoon salt
- 2 tablespoons soy sauce
Instructions
- Start by heating sesame oil in a large skillet over medium heat. You’ll want to see a shimmer on the surface of the oil, indicating it’s the right temperature. This oil not only adds flavor but also helps in cooking the shrimp evenly.
- Add the shrimp and salt into the hot skillet. Stir them gently to coat with the oil. Keep an eye on them as they cook; you’re looking for the tails to start curling, which means they’re nearly done.
- In a separate small bowl, mix together the soy sauce, honey, and cornstarch. Whisk until well combined. This mixture will create the luscious sauce that brings everything together.
- Pour the sauce over the cooked shrimp in the skillet. Stir gently to coat all the shrimp evenly while allowing the sauce to envelop them. Keep cooking for a couple more minutes until the sauce thickens and the shrimp turn a lovely pink color.
- Once cooked, remove the pan from the heat. Let it sit for about 3 to 4 minutes. This resting time allows the sauce to thicken and adhere better to the shrimp.
- Serve the Honey Sesame Shrimp over a bed of fluffy white rice. The rice soaks up the extra sauce, making every bite satisfying. You can also garnish with fresh spring onions, crushed cashews, and a sprinkle of sesame seeds to add an extra layer of flavor and texture.
Notes
- Tip 1: Make this dish gluten-free by substituting the soy sauce for tamari.
- Tip 2: If using frozen shrimp, be sure to defrost them thoroughly before cooking.
- Tip 3: Take care not to overcook the shrimp or they can become rubbery.
- Tip 4: This dish is best served as soon as it’s made, but leftovers will keep for 3 days in the fridge and can be reheated in a skillet.