Spicy Sesame Shrimp Recipes

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SESAME SHRIMP



Sesame Shrimp image

Make and share this Sesame Shrimp recipe from Food.com.

Provided by Arlyn Osborne

Categories     Chinese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup water
1/2 cup soy sauce
1/4 cup rice vinegar
3 tablespoons light brown sugar
1 tablespoon cornstarch
1 teaspoon garlic powder
1 teaspoon sesame oil
1/4 teaspoon red pepper flakes
1 lb medium shrimp, peeled, deveined and tails off
2 tablespoons unsalted butter
salt
pepper

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.

Nutrition Facts : Calories 213, Fat 8.1, SaturatedFat 4, Cholesterol 158.5, Sodium 2659.7, Carbohydrate 15.7, Fiber 0.4, Sugar 10.7, Protein 19.5

STIR-FRIED SESAME SHRIMP AND SPINACH



Stir-Fried Sesame Shrimp and Spinach image

The classic Chinese way to clean shrimp and ensure a succulent flavor and crisp texture, says Grace Young, author of "Stir-Frying to the Sky's Edge," is to use a combination of salt and water, either dousing the shrimp in two rinses of heavily salted water or rubbing the shrimp with salt, then rinsing with water. If you don't eat salt, then just rinse the shrimp with plain water. I recommend bunch spinach for this; you don't have to stem it, just cut away the base of the leaves and rinse well.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 15m

Yield 3 to 4 servings

Number Of Ingredients 10

1 pound large shrimp, peeled and deveined
Salt to taste
1/8 teaspoon sugar
2 tablespoons canola oil or light sesame oil
1 tablespoon minced ginger
1 tablespoon minced garlic
1/4 to 1/2 teaspoon crumbled dried red chili
2 tablespoons sesame seeds
1 generous bunch spinach (about 1 pound), stems trimmed at the end, rinsed in 2 changes water
2 teaspoons dark sesame oil

Steps:

  • Place the shrimp in a large colander and rinse with water. Sprinkle generously with salt and toss together for about a minute. Rinse with water and repeat. After rinsing one more time, drain on paper towels. Pat dry with more paper towels.
  • Combine 1/4 to 1/2 teaspoon salt (to taste) and the sugar in a small bowl and place close to your wok.
  • Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and chili flakes and stir-fry for no more than 10 seconds. Push to the sides of the pan and add the shrimp in one layer. Let cook undisturbed for 1 minute, then add the remaining oil and stir-fry for 1 minute.
  • Add the sesame seeds and spinach and stir-fry for 1 minute, until it has begun to wilt but the wilting is still uneven. Add the salt and sugar, sprinkling it evenly over the spinach, and continue to stir-fry until the spinach has wilted but is still bright and the shrimp are cooked through and bright pink, about 2 more minutes. Remove from the heat, drizzle on the sesame oil, toss together and serve, with rice, noodles or other grains.

Nutrition Facts : @context http, Calories 219, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 13 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 2 grams, Sodium 733 milligrams, Sugar 1 gram, TransFat 0 grams

SWEET AND SPICY SHRIMPS



Sweet and Spicy Shrimps image

Homemade and delicious Korean-influenced marinated and glazed sweet and spicy shrimp. Serve with salad, or over rice, pasta, or potatoes. Garnish with more sesame seeds.

Provided by Sandra's Easy Cooking

Categories     World Cuisine Recipes     Asian     Korean

Time 52m

Yield 2

Number Of Ingredients 12

½ cup light soy sauce
3 scallions, minced, divided
3 cloves garlic, minced
1 tablespoon toasted sesame seeds
1 tablespoon cornstarch
1 tablespoon finely minced ginger
1 ½ teaspoons mirin
1 ½ teaspoons white sugar, or more to taste
1 teaspoon red pepper flakes
½ teaspoon sesame oil
1 pound fresh shrimp, peeled and deveined
½ tablespoon gochujang (Korean hot pepper paste)

Steps:

  • Combine soy sauce, 2 minced scallions, garlic, sesame seeds, cornstarch, ginger, mirin, sugar, red pepper flakes, and sesame oil in a bowl to make marinade.
  • Place shrimp in a large resealable plastic bag; pour in marinade. Seal the bag and shake to coat shrimp. Place in refrigerator and marinate for 15 to 20 minutes.
  • Heat a skillet over medium-high heat; add shrimp. Cook, turning and basting a few times with leftover marinade, 5 to 7 minutes. Transfer shrimp to a bowl, reserving oil in the skillet.
  • Pour 3 tablespoons of the marinade and gochujang to the skillet over medium heat. Cook and stir until thickened, about 2 minutes. Brush glaze over cooked shrimp or use as a dip. Sprinkle the remaining minced scallion on top.

Nutrition Facts : Calories 312.6 calories, Carbohydrate 19.2 g, Cholesterol 345.1 mg, Fat 5.7 g, Fiber 1.7 g, Protein 42.3 g, SaturatedFat 1.1 g, Sodium 2586.1 mg, Sugar 5.8 g

SWEET AND SPICY SHRIMP



Sweet and Spicy Shrimp image

Tender shrimp, colorful veggies and steaming rice are served Asian style!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 11

1/4 cup soy sauce
1/2 teaspoon sesame oil
2 teaspoons sugar
1/2 teaspoon crushed red pepper
2 teaspoons cornstarch
1 tablespoon vegetable oil
1 small onion, cut into 1-inch pieces
1/2 medium green bell pepper, cut into 1-inch pieces
1 medium carrot, thinly sliced (1/2 cup)
3/4 pound uncooked peeled deveined large shrimp, thawed if frozen
Hot cooked rice, if desired

Steps:

  • Stir together soy sauce, sesame oil, sugar, crushed red pepper and cornstarch until cornstarch is dissolved; set aside.
  • Heat oil in 12-inch skillet over medium-high heat. Stir-fry onion, bell pepper and carrot in oil 2 to 3 minutes or until crisp-tender.
  • Stir in soy sauce mixture and shrimp. Stir-fry 3 to 5 minutes, until shrimp are pink and firm and sauce is thickened. Serve over rice.

Nutrition Facts : Calories 135, Carbohydrate 9 g, Cholesterol 120 mg, Fat 1, Fiber 1 g, Protein 14 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1060 mg

SPICY MINCED SHRIMP WITH RICE NOODLES



Spicy Minced Shrimp With Rice Noodles image

This is an easy dish to make, but the method is a bit unusual. First, you make what is essentially a flavorful sausage-like mixture of chopped shrimp (which could also be used as a won ton filling), then stir-fry the mixture over high heat until it crumbles, releasing its flavor into the pan. To make it a simple, satisfying meal, this stir-fry is tossed with cooked rice noodles. If you can find it, dried shrimp, available in most Asian or Latin American grocers, add depth: Keep an eye out for some from Louisiana, made with wild shrimp.

Provided by David Tanis

Categories     dinner, lunch, weekday, noodles, seafood, main course

Time 45m

Yield 4 servings

Number Of Ingredients 15

1 pound dry flat rice noodles (sometimes called rice stick noodles)
About 1 pound wild shrimp, in the shell, fresh, or frozen and thawed (about 24 pieces)
2 fresh red Fresno chiles or green Serrano chiles, seeds removed, if desired, finely chopped (or substitute 1 teaspoon red-pepper flakes)
2 tablespoon dried shrimp, finely chopped (optional)
1 tablespoon rice vinegar
2 tablespoons soy sauce
2 teaspoons toasted sesame oil, plus 1 teaspoon for drizzling
2 tablespoons mirin or sherry (if using sherry add 1 teaspoon sugar)
1 teaspoon grated garlic (about 2 or 3 cloves)
1 tablespoon grated ginger
1 teaspoon kosher salt, plus more as necessary
3 tablespoons chopped scallions
3 tablespoons coconut or vegetable oil
Basil leaves, cilantro sprigs and 2 tablespoons chopped roasted peanuts, for garnish
Lime wedges, for serving (optional)

Steps:

  • Soak noodles in a large bowl of lukewarm water. Leave until softened but still firm, about 15 minutes. Drain and rinse well with cold water. Set aside. (Alternately, boil noodles for 2 or 3 minutes, then drain and rinse well with cold water.)
  • Meanwhile, peel shrimp and make the seasoned shrimp mixture: With a large knife, cut the shrimp crosswise into rough 1/4- to 1/2-inch slices. In a large bowl, combine shrimp, chopped chiles, dried shrimp (if using), rice vinegar, soy sauce, 2 teaspoons sesame oil, mirin, garlic, ginger, salt and scallions. Mix well to distribute ingredients throughout. Refrigerate for at least 20 minutes (or, preferably, up to 24 hours).
  • Put coconut oil in a large wok or wide cast-iron skillet over high heat. When oil looks wavy, add shrimp-sausage mixture, breaking it up with a wooden spoon, until it looks crumbly. Stir-fry until pieces are lightly browned, about 3 or 4 minutes.
  • Add noodles to pan and toss briefly, just to heat through. Drizzle with 1 teaspoon sesame oil. Taste and add a little more salt if necessary. Transfer to bowls and garnish with basil leaves, cilantro sprigs, chopped peanuts and lime wedges, if using.

Nutrition Facts : @context http, Calories 607, UnsaturatedFat 10 grams, Carbohydrate 94 grams, Fat 12 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 1 gram, Sodium 1289 milligrams, Sugar 0 grams, TransFat 0 grams

SESAME SHRIMP



Sesame Shrimp image

My husband tells me this quick recipe looks elegant and tastes awesome!

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 8

2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 teaspoons lemon juice
1/4 teaspoon garlic powder
Dash lemon-pepper seasoning
1/2 pound medium shrimp, peeled and deveined
Hot cooked rice, optional
1 tablespoon sesame seeds, toasted

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.

Nutrition Facts :

SPICY SESAME SHRIMP AND VEGGIE STIR FRY



Spicy Sesame Shrimp and Veggie Stir Fry image

A delicious and spicy recipe for sesame shrimp and veggies mixed together into a filling and nutritious stir fry the whole family will love.

Provided by Davida Lederle

Categories     Dinner

Time 25m

Number Of Ingredients 13

1 1/2 cups dry rice (whatever kind you prefer)
12 ounces snap peas
1 red bell pepper, seeded and sliced
1 pound medium raw shrimp, shelled and deveined
2 garlic cloves, minced
1 inch ginger knob, grated or minced
2 tbsp sesame oil, divided
2 tbsp rice vinegar
3 tbsp soy sauce low-sodium or tamari
1 tbsp gochujang paste
1 tsp tapioca starch (or cornstarch)
salt and pepper, to taste
1-2 tbsp white sesame seeds, to garnish

Steps:

  • Make rice according to package instructions and set aside.
  • In a large bowl combine, garlic cloves, minced ginger, 1 tbsp sesame oil, rice vinegar, soy sauce/tamari and gochujang paste and whisk to combine.
  • In a small bowl combine tapioca starch with 1 tsp of warm water and whisk together. Add to the large bowl with remaining stir fry sauce.
  • Add in your shrimp and coat in sauce. Place in fridge to marinate while you cook your veggies.
  • Add remaining 1 tbsp of sesame oil to a large pan or wok over medium heat. Add snap peas and bell pepper to pan and cook for 5 minutes or until slightly browned and cooked through. Remove from pan and set aside.
  • Add your shrimp and stir fry mixture to the pan and cook shrimp for 1-2 minutes per side or until shrimp has turned opaque and curled inwards.
  • Add your veggies back to pan and simmer until sauce has thickened to desired preference.
  • Sprinkle with salt and pepper, to taste and 1-2 tbsp of white sesame seeds.
  • Divide rice evenly and top with shrimp stir fry.
  • Will keep in fridge for up to 3 days but best served fresh.

SPICY SESAME SHRIMP



Spicy Sesame Shrimp image

Delicious! If you like a little spice in your food! ;) Not sure where it came from originally, but the chef at my work made it, I tried it, and it is great! The measurements are just a rough estimate. You can do it all to taste and use as much or as little shrimp as you want.

Provided by Lil Leasa

Categories     Asian

Time 15m

Yield 8 shrimp, 4 serving(s)

Number Of Ingredients 8

1 lb shrimp
3 tablespoons sesame oil
1 tablespoon black sesame seed
2 teaspoons salt
1/4 cup hot chili sauce (Sirrachi)
1/4 cup sweet chili sauce
2 teaspoons garlic
1 tablespoon white wine (any)

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.

Nutrition Facts : Calories 230.2, Fat 13.3, SaturatedFat 2, Cholesterol 172.8, Sodium 1704.3, Carbohydrate 2.4, Fiber 0.3, Sugar 0.2, Protein 23.6

SPICY "STICKY FINGER" SESAME SHRIMP



Spicy

This Asian-inspired shrimp dish combines sweet and spicy flavors to make an irresistible appetizer or entrée in just 25 minutes!

Provided by Chef Andrew Wilkinson

Time 25m

Yield 2 people

Number Of Ingredients 7

1 lb. Naked Raw Shrimp thawed and patted dry of any excess moisture
0.5 cup Fresh Cilantro leaves
0.5 cup Sweet chili sauce
2 tbsp. Low sodium soy sauce
2 tbsp. Red chili garlic sauce
2 tbsp. Toasted sesame oil
1 tsp Sesame seeds

Steps:

  • Combine all sauce ingredients & keep cold until ready to cook.
  • Cook shrimp in two batches. Heat a large skillet with vegetable oil. When oil is very hot (but not smoking) add half the shrimp in a single layer.⁠
  • Cook until pink, about 1-2 minutes per side. Remove from pan and reserve warm.⁠
  • Do the same with second batch of shrimp. Remove from pan and discard any excess oil.
  • Add all sauce ingredients to the hot pan and bring to a boil.
  • Simmer until a thick syrup consistency is reached.
  • Add the cooked shrimp to the sauce and toss well.
  • Plate shrimp, top with fresh cilantro leaves and serve immediately.

Nutrition Facts :

SPICY SESAME SHRIMP & NOODLE SALAD



Spicy Sesame Shrimp & Noodle Salad image

One of our favorite Korean dishes has always been a Korean Cold Sesame Noodles that my Mom made for us. It was supposed to be served at room temperature, but I like it warm. The shrimp-noodle salad recipe was a result of memories of my Mom's Korean background, and my love of fresh vegetables, packed full of flavor. The gochujang (hot chili paste) is a more savory kind of heat, that really blends beautifully with sesame, soy sauce and garlic. -Karen Bowlden, Boise, Idaho

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 20

6 ounces uncooked multigrain spaghetti
SAUCE:
3 tablespoons sesame seeds, toasted
3 tablespoons sesame oil
3 tablespoons reduced-sodium soy sauce
6 garlic cloves, minced
2 tablespoons rice vinegar
2 tablespoons honey
1 tablespoon Sriracha chili sauce or 1-1/2 teaspoons hot pepper sauce
1/2 teaspoon salt
1/2 teaspoon pepper
SHRIMP & VEGETABLES:
2 teaspoons canola oil
1/2 pound uncooked medium shrimp, peeled and deveined
1-1/2 cups coleslaw mix
3/4 cup julienned carrots
1 celery rib, thinly sliced
1 small sweet red pepper, julienned
1/2 cup sliced water chestnuts
2 green onions, chopped

Steps:

  • Cook spaghetti according to package directions. In a small bowl, mix the sauce ingredients., In a large skillet, heat oil over medium-high heat. Add shrimp; stir-fry 2-3 minutes or until shrimp turn pink. Remove from pan., Add sauce mixture to same pan; bring just to a boil. Reduce heat; simmer, uncovered, 2 minutes longer., Drain spaghetti; add to pan. Toss to combine with sauce. Return shrimp to pan and add vegetables; cook and toss over medium-low heat until vegetables begin to wilt, about 4 minutes.

Nutrition Facts :

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2022-04-20 Season with salt and pepper. STEP TWO: Melt one tablespoon of butter in a large skillet over medium heat. Add the shrimp and cook for one minute on each side until partially cooked. Remove from the pan and set aside. STEP THREE: Add two more tablespoons of butter to the pan and melt.
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SESAME GARLIC SHRIMP STIR FRY. - THE SEAFOOD BLOG
2021-08-23 Method. Place a small pan over low fire, add the sesame seeds (1 tbsp), gently toast between 1-2 minutes until they slightly darken in color. Frequently move the pan to avoid burning them. Set aside. In a small bowl, add ginger (1 tbsp), garlic (1 tbsp), sugar (1 tbsp), rice vinegar (2 tbsp), dark soy sauce (1/4 cup).
From theseafoodblog.com


SPICY SHRIMP | METRO
In a bowl, mix soya sauce and hot pepper paste together; add shrimp and stir to coat. Let stand 5 minutes. In a frying pan, heat peanut and sesame oil and brown green onions 1 minute. Add garlic and cook 30 seconds, stirring. Add shrimp and brown 2 to 3 minutes over high heat. Source : Metro.
From metro.ca


SALT AND 3-PEPPER SHRIMP WITH SIMPLE SESAME SOY SAUCE NOODLES …
Cook the shrimp with the shell on; it gets nice and crispy, so you can eat it or peel it off, whichever you prefer. Rach serves the shrimp alongside noodles flavored with ginger, garlic, soy sauce and sesame oil for a MYOTO (make your own takeout) combo that's super-simple, super-tasty and super-fast. "I mean, how easy is this meal?" she says ...
From rachaelrayshow.com


SESAME SHRIMP - DINNER AT THE ZOO
2017-09-12 These sesame shrimp are perfect served over rice as a main course, or you can even put out a plate with toothpicks and have them as an appetizer. Regardless of how you serve it, this dish is sure to be a hit. How To Make Sesame Shrimp. This sesame shrimp recipe starts with Gorton’s Popcorn Shrimp. This shrimp is light, crispy and ready in ...
From dinneratthezoo.com


EASY SESAME SHRIMP PASTA – MUST LOVE HOME
2021-03-03 In a small bowl, mix chicken broth, sriracha, soy sauce and brown sugar. Set aside. Cook pasta according to package directions. Add broccoli to cooking pasta during last 5 minutes of cooking time. Meanwhile, heat oil in large skillet over medium-high heat. Add shrimp and cook 2 – 3 minutes per side until pink and opaque.
From mustlovehome.com


SESAME SHRIMP STIR-FRY WITH SPINACH RECIPE | EATINGWELL
Step 1. Whisk sesame oil, chili-garlic sauce, tamari, honey, cornstarch and ginger in a small bowl. Set near the stove. Advertisement. Step 2. Heat avocado (or canola) oil in a large flat-bottom wok or cast-iron skillet over high heat. Add shrimp and scallions; cook, stirring, until the shrimp turn pink, about 2 minutes.
From eatingwell.com


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