Spicy Sticky Finger Sesame Shrimp Recipes

GINGER GARLIC SESAME SHRIMP

Steps:

• Toast the sesame seeds: Toast the sesame seeds in a small sauté pan on medium high heat until lightly browned.
• Pour the sauce over shrimp, sprinkle with sesame seeds, green onions: Pour over the shrimp. Toss to coat. Sprinkle the shrimp with toasted sesame seeds and remaining green onions. Serve immediately with rice, soba noodles, rice noodles, bok choy, spinach, broccoli, or asparagus.

STICKY CRISPY ORANGE SHRIMP

Steps:

• For the sauce: Put the orange juice, ginger, honey, soy sauce, cornstarch, crushed red pepper, vinegar, sesame oil, salt and garlic in a small nonstick skillet over medium heat and whisk thoroughly to incorporate the cornstarch into the liquid. If you have a few lumps remaining, that is fine. Heat until bubbling and starting to thicken, about 5 minutes. Remove from the heat and set aside.
• For the crispy shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F.
• Add the flour, salt and pepper to a shallow dish. Crack the eggs into a second shallow dish and beat well. Place the panko in a third dish. Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg and finally in the breadcrumbs, pressing to make sure each shrimp has an even coating.
• Fry the shrimp in 2 batches, flipping halfway through, until golden, 1 to 2 minutes per side. Drain on a paper towel-lined plate.
• Before serving, add the sauce to the bottom of a bowl. Add the shrimp and toss gently to coat. Serve over rice and garnish with the sliced scallions.

SPICY "STICKY FINGER" SESAME SHRIMP

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.

SPICY SESAME SHRIMP

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.

SESAME SHRIMP STIR-FRY

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.

SWEET AND SPICY SHRIMPS

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.