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This sesame shrimp recipe delivers a perfect balance of sweet, savory, and nutty flavors in under 20 minutes. It’s a restaurant-quality dish that feels fancy but is totally doable for a busy weeknight. The glossy, sticky sauce clings to tender shrimp for a homemade takeout experience that’s better than the real thing.

Recipe Overview

Why You’ll Love This Sesame Shrimp

Restaurant-quality at home: Glossy, sticky-sweet sauce and perfectly cooked shrimp deliver a satisfying takeout experience.
Ready in 20 minutes: From prep to plate, this dish comes together incredibly fast for busy nights.
Incredibly versatile: Serve over rice, noodles, or veggies—it adapts beautifully to whatever you have.
Sesame flavor shines: Toasted sesame oil and seeds create a warm, nutty aroma that makes the dish special.

Ingredients & Tools

450 g large raw shrimp, peeled and deveined
3 tbsp soy sauce (or tamari for gluten-free)
2 tbsp honey or maple syrup
1 tbsp rice vinegar
2 tsp toasted sesame oil
2 garlic cloves, minced
1 tsp fresh ginger, grated
1 tbsp cornstarch
2 tbsp water
2 tbsp vegetable oil
2 tbsp sesame seeds
2 spring onions, sliced

Tools: Large skillet or wok, medium bowl, small bowl for sauce, measuring spoons

Notes: Using toasted sesame oil rather than regular makes a huge difference—it’s that deep, nutty base note that defines the dish. Don’t skip the cornstarch slurry; it transforms the sauce from thin to glossy.

Nutrition (per serving)

Calories:	280 kcal
Protein:	24 g
Fat:	14 g
Carbs:	16 g
Fiber:	1 g

Serves: 3 | Prep Time: 10 minutes | Cook Time: 8 minutes | Total Time: 18 minutes

Before You Start: Tips & Ingredient Notes

Pat your shrimp completely dry. Any excess moisture will steam the shrimp instead of giving them that nice sear, and it can also prevent the sauce from sticking properly.
Use raw shrimp for the best texture. Pre-cooked shrimp will become tough and rubbery when reheated in the sauce—starting raw ensures they stay tender and juicy.
Toasted sesame oil is non-negotiable. The regular kind lacks that intense, nutty fragrance… you’ll find it in the Asian aisle of most supermarkets and it makes all the difference.
Have everything measured and ready. This cooks so quickly that you won’t have time to measure ingredients once you start—so do your mise en place!

How to Make Sesame Shrimp

Step 1: Start by prepping your shrimp. If they’re frozen, thaw them completely in cold water, then pat them very dry with paper towels. This step is crucial—you’ll notice that dry shrimp get a much nicer sear. Place them in a bowl and season lightly with a pinch of salt.

Step 2: Make the sauce by whisking together the soy sauce, honey, rice vinegar, toasted sesame oil, minced garlic, and grated ginger in a small bowl. The aroma at this stage is already incredible—that mix of salty, sweet, and nutty tells you you’re on the right track.

Step 3: In a separate tiny bowl, create your cornstarch slurry by stirring the cornstarch and water together until completely smooth. Make sure there are no lumps, as these can create weird gelatinous spots in your finished sauce.

Step 4: Heat vegetable oil in a large skillet or wok over medium-high heat until it shimmers. Add the shrimp in a single layer—you should hear a good sizzle. Cook for about 1-2 minutes per side until they turn pink and opaque but still have a slight curve—don’t overcook them at this stage since they’ll heat through again in the sauce.

Step 5: Remove the shrimp to a plate and reduce the heat to medium. Pour the sauce mixture into the hot pan—it should bubble immediately. Let it simmer for about 30 seconds to cook the raw garlic and ginger flavors through.

Step 6: Give your cornstarch slurry another quick stir (it settles quickly) and drizzle it into the simmering sauce while stirring constantly. You’ll see the sauce transform from thin to thick and glossy within about 30 seconds—the trick is to keep stirring to prevent lumps.

Step 7: Return the shrimp to the pan along with most of the sesame seeds (reserve some for garnish) and toss everything together until the shrimp are beautifully coated in that sticky sauce. The texture should be thick enough to cling to the shrimp without pooling at the bottom of the pan.

Step 8: Remove from heat and stir in most of the sliced spring onions. Transfer to a serving dish and garnish with the remaining sesame seeds and spring onions for that fresh, colorful finish that makes it look as good as it tastes.

Storage & Freshness Guide

Fridge: Store in an airtight container for up to 2 days.
Freezer: Not recommended—shrimp becomes tough and sauce texture changes.
Reviving: Gently reheat in a skillet with a splash of water to loosen sauce.

Serving Suggestions

Complementary Dishes

Steamed jasmine rice — The fluffy grains soak up the extra sesame sauce beautifully, making every bite complete.
Stir-fried broccoli or bok choy — The slight bitterness of greens balances the sweetness of the shrimp and adds vibrant color.
Simple cucumber salad — Thinly sliced cucumbers with a quick rice vinegar dressing provide a cool, crunchy contrast to the rich shrimp.

Drinks

Cold jasmine tea — Its floral notes cleanse the palate between bites of the savory-sweet shrimp without overwhelming the dish.
Crisp lager or pilsner — The carbonation and slight bitterness cut through the richness of the sauce for a refreshing balance.
Gewürztraminer — This slightly sweet white wine has enough acidity to complement the dish while matching its aromatic profile.

Something Sweet

Mango sorbet — The tropical fruitiness feels light after the savory meal and continues the Asian-inspired theme beautifully.
Fortune cookies — A playful, classic ending that keeps the takeout vibe going in the most delightful way.
Green tea ice cream — The subtle bitterness contrasts with the sweet shrimp while staying within the flavor profile.

Top Mistakes to Avoid

Overcooking the shrimp. They continue cooking when returned to the hot sauce, so take them out just before they’re completely opaque to prevent rubbery texture.
Adding cornstarch directly to the sauce. Always mix it with water first—I’ve messed this up before too and ended up with lumpy sauce rather than smooth glossiness.
Using high heat for the sauce step. Too much heat can cause the sauce to thicken too quickly and become gloppy rather than silky.
Skipping the toasting of sesame seeds. While you can use them raw, toasting (even briefly in a dry pan) releases their oils and maximizes that nutty flavor.

Expert Tips

Tip: For extra flavor, marinate the shrimp in 1 tablespoon of the soy sauce mixture for 10-15 minutes

Sesame Shrimp

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Asian, chinese

Servings 3

Total Time 18 minutes

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Make restaurant-style Sesame Shrimp at home in just 20 minutes! This easy recipe features a sweet and savory sticky sauce. Get the step-by-step guide now!

Ingredients

For the shrimp and sauce:

450 g large raw shrimp (peeled and deveined)
3 tbsp soy sauce (or tamari for gluten-free)
2 tbsp honey or maple syrup
1 tbsp rice vinegar
2 tsp toasted sesame oil
2 cloves garlic (minced)
1 tsp fresh ginger (grated)
1 tbsp cornstarch
2 tbsp water
2 tbsp vegetable oil
2 tbsp sesame seeds
2 spring onions (sliced)

Instructions

01
Start by prepping your shrimp. If they’re frozen, thaw them completely in cold water, then pat them very dry with paper towels. This step is crucial—you’ll notice that dry shrimp get a much nicer sear. Place them in a bowl and season lightly with a pinch of salt.
02
Make the sauce by whisking together the soy sauce, honey, rice vinegar, toasted sesame oil, minced garlic, and grated ginger in a small bowl. The aroma at this stage is already incredible—that mix of salty, sweet, and nutty tells you you’re on the right track.
03
In a separate tiny bowl, create your cornstarch slurry by stirring the cornstarch and water together until completely smooth. Make sure there are no lumps, as these can create weird gelatinous spots in your finished sauce.
04
Heat vegetable oil in a large skillet or wok over medium-high heat until it shimmers. Add the shrimp in a single layer—you should hear a good sizzle. Cook for about 1-2 minutes per side until they turn pink and opaque but still have a slight curve—don’t overcook them at this stage since they’ll heat through again in the sauce.
05
Remove the shrimp to a plate and reduce the heat to medium. Pour the sauce mixture into the hot pan—it should bubble immediately. Let it simmer for about 30 seconds to cook the raw garlic and ginger flavors through.
06
Give your cornstarch slurry another quick stir (it settles quickly) and drizzle it into the simmering sauce while stirring constantly. You’ll see the sauce transform from thin to thick and glossy within about 30 seconds—the trick is to keep stirring to prevent lumps.
07
Return the shrimp to the pan along with most of the sesame seeds (reserve some for garnish) and toss everything together until the shrimp are beautifully coated in that sticky sauce. The texture should be thick enough to cling to the shrimp without pooling at the bottom of the pan.
08
Remove from heat and stir in most of the sliced spring onions. Transfer to a serving dish and garnish with the remaining sesame seeds and spring onions for that fresh, colorful finish that makes it look as good as it tastes.