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.
Recipe by Willow Bird Baking at http://willowbirdbaking.com/2015/01/29/5-minute-sesame-shrimp-use-condiment-full-meal/