Honey Sesame Shrimp Food

HONEY SESAME SHRIMP RECIPE

Steps:

• Heat the sesame oil in a large skillet. Add the shrimp and salt to the pan and cook just until the tails start to curl.
• Mix the soy sauce, honey and cornstarch together in a small bowl and pour it over the shrimp.
• Cook until the shrimp have turned pink and have curled up a bit.
• Remove the pan from the heat and let it cool for 3-4 minutes to let the sauce thicken a bit.
• Serve over some white rice and garnish with fresh spring onions, crushed cashews and sesame seeds.

HONEY SESAME SHRIMP

Steps:

• Heat up a small pot of water and cook the broccoli florets for 1 minute. Drained and set aside.
• Heat up a skillet on medium heat and add the cooking oil and sesame oil. Saute the garlic until they turn light brown, then follow by the shrimp. Stir to combine well before adding the honey, oyster sauce and apple cider vinegar.
• Stir fry with spatula until the shrimp is cooked through. Add the broccoli, stir to combine well and top with some white sesame. Serve immediately.

HONEY-GARLIC SHRIMP

Steps:

• Make sure shrimp are fully thawed and well drained. Keep in the refrigerator while you make the marinade.
• Whisk garlic, honey, ginger, soy sauce, and fish sauce together in a bowl.
• Add shrimp and toss thoroughly with a spatula for 2 minutes until completely coated. Cover with plastic wrap and marinate in the refrigerator for 30 to 60 minutes; toss occasionally while marinating.
• Brush a large nonstick skillet with oil and heat over high heat until you begin to see small wisps of smoke. Use tongs to immediately transfer shrimp into the hot skillet in a single layer. Set excess marinade aside.
• Sear shrimp for 2 minutes, then flip over. Dump in marinade and cook for 1 minute. Turn off heat and flip shrimp once more; let sit for about 1 minute. The marinade in the pan will reduce down to a beautiful glaze just from the residual heat in the pan. Garnish with green onion.

HONEY AND SESAME SHRIMPS

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.

SESAME SHRIMP

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.

BROILED SHRIMP WITH HONEY-SESAME SAUCE

Steps:

• Combine all the ingredients for sauce together in a bowl and whisk until the honey dissolves.
• Stir in the shrimp and marinate for at least 30 minutes.
• Preheat a broiler to high.
• Thread shrimp onto skewers, reserving the marinade in a saucepan.
• Stir in 1 tbsp cornstarch and boil the marinade until thick and syrupy.
• Baste the shrimp with the sauce and save any extra sauce for serving time.
• Place the shrimp under the broiler for about 3-4 minutes per side.

SESAME SHRIMP WITH HONEY MUSTARD DIPPING SAUCE

Steps:

• To make sauce - whisk together the mustard, honey, oil and soy sauce until well combined. Set aside until ready to serve.
• In a bowl, gently mix the shrimp with salt to coat salt.
• Cover with cold water, slosh around a few times, drain the shrimp well, and then transfer to a cutting board.
• Line up 3 shallow bowls and put 1 cup flour in one.
• In the second, whisk together sesame oil, wine, eggs, cornstarch, baking soda and the remaining 1/2 cup of flour, 1/2 cup of the peanut oil and the 1 cup of water until well combined.
• In the third bowl, add sesame seeds.
• Heat a wok or large pot with peanut oil for deep frying over high heat until 360°F
• Work in batches of 4-5 shrimp at a time. For each shrimp, hold by tail, dip in flour, then batter, then sesame seeds.
• Deep fry in batches of 4-5 shrimp until golden brown, about 2 minutes.
• Serve with dipping sauce.

HONEY SESAME SHRIMP "ON THE BARBIE"

Steps:

• Rinse the shrimp under cold running water, then drain and blot dry with paper towels. Set aside while you prepare the marinade.
• Combine three tablespoons of the sesame oil, the rice wine, soy sauce, honey, sesame seeds, chile sauce (if using), and five-spice powder in a large bowl and whisk to blend. Stir in the garlic, ginger, scallions, and shrimp to coat, then cover and let marinate in the refrigerator, for 30 to 60 minutes.
• Preheat the grill to high.
• Using a slotted spoon, remove the shrimp from the marinade to a bowl and toss with the remaining 2 tablespoons sesame oil. Pour the marinade into a saucepan; remove and discard the garlic, ginger, and scallion whites, using the slotted spoon. Bring the marinade to a boil over medium-high heat and cook, uncovered, to a thick, syrupy glaze, about 3 minutes. Remove from heat and set aside.
• When ready to cook, oil the grate. Arrange the shrimp on the hot grate and grill, turning with tongs, until nicely browned on the outside and firm and pink inside, about 2 minutes per side. Brush the shrimp with the glaze as they cook.
• Transfer the shrimp to serving plates and or a platter and sprinkle with the scallion greens. Serve immediately.
• Note: Sweet chile sauce is the Thai version of ketchup. One good brand to look for is Siriacha. If not available, simply omit.