5-Minute Sesame Shrimp
This is the first of two quick and simple posts to show you toppings for the amazing Paleo Scallion Pancake I posted yesterday. These shrimp were incredible on the pancake and I can also imagine them being wonderful served with rice or cauliflower rice. Whether you use them as a condiment or a full meal, be prepared to have your socks knocked off. I can’t believe a recipe this simple tastes this good.
Even better? They seriously take five minutes to make. FIVE. Whisk together the sauce, throw it in the skillet with the shrimpies, and everything’s done in 3 minutes flat! I like to pulse the shrimp to make a choppy topping if I’m serving them on the pancake, but otherwise leave ’em whole. Back tomorrow with a recipe for Sriracha Aioli that is fantastic on these babies!
One year ago: Gooey Turtle Brownie Sticky Buns
Two years ago: Quick & Easy Sides: Roasted Carrots and Asparagus with Garlic-Lemon Aioli
Three years ago: Clementine Mousse Cheesecake
Four years ago: Carrot Cake Sandwich Cookies with Honey Cardamom Cream Cheese
Five years ago: Nanaimo Bars
- 1 1/2 tablespoon soy sauce
- 1 1/2 teaspoons rice wine vinegar
- 1 teaspoon brown sugar
- 1 teaspoon sesame oil
- 1/4 teaspoon freshly grated ginger
- 1 teaspoon cornstarch
- 1 teaspoon canola oil
- 1/2 pound large shrimp, peeled and deveined
- sesame seeds
- Whisk together the soy sauce, rice wine vinegar, brown sugar, sesame oil, ginger, and cornstarch in a medium bowl and then gently stir in the shrimp to coat. Heat a large skillet over medium-high heat. Add the canola oil and heat until it shimmers. Add the shrimp and sauce. Sauté, tossing the shrimp frequently, until the sauce reduces and thickens and the shrimp are opaque pink, about 3 minutes.
- Top the shrimp with sesame seeds and serve over rice or cauliflower rice. When I served them on a scallion pancake, I let them cool a bit, transferred them to the bowl of a food processor, and pulsed a few times to give them a choppy texture almost like a chunky paste. They taste great with Sriracha Aioli.