Spicy Sesame Shrimp Food

SESAME SHRIMP AND GREENS WITH RICE

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.

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.

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.

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.

SPICY SESAME SHRIMP AND VEGGIE STIR FRY

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.

SESAME SHRIMP STIR-FRY

Steps:

• Whisk together soy sauce, sugar, sesame oil, chile paste, cornstarch, and garlic in a small bowl. Heat canola oil in a large skillet over high. Add bell peppers, carrots, onion, and broccoli; cook, stirring often, until just beginning to become tender, about 4 minutes. Add shrimp and soy sauce mixture; cook, stirring often, until shrimp are fully cooked and sauce is slightly thickened, about 5 minutes. Sprinkle with cilantro. If desired, serve over 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.

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.

SPICY SESAME SHRIMP & NOODLE SALAD

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.