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By: Becky Hardin
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This honey sesame shrimp is made with just 5 ingredients and is ready to serve in 15 minutes! Sweet and salty, serve them over rice for a quick and easy weeknight meal.
When I’m running short on time in the evenings, shrimp is one of my go to’s. Super quick to cook and easy to add flavor to, they have saved me on many days!
These honey sesame shrimp are a great healthy alternative to takeout. They are sweet and sticky and perfectly juicy. I know you will love these!
Be sure to check out my Bang Bang Shrimp , Pesto Shrimp and Garlic Butter Shrimp too!
Table of Contents
Why these sesame shrimp are so good?
- Quick: Ready to serve in 15 minutes, this is an easy dinner that the whole family will love.
- Healthy: Low calorie, high in protein and low in saturated fat.
- Simple: Made with just 5 ingredients, they take minutes to prep.
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How to make honey sesame shrimp
- Cook the shrimp in the sesame oil.
- Pour the sauce over the shrimp.
- Cook until the shrimp are pink.
- Serve over rice.
Be sure to see the recipe card below for full ingredients & instructions!
Can you use frozen shrimp?
I tend to use fresh shrimp when I can, but you can make this with frozen, no problem. Just be sure to defrost the shrimp fully before adding them to the pan.
Do you have to keep the tails on?
I like to cook shrimp with the tails on as they add so much more flavor to the dish. If you prefer, you can remove them before cooking. Either way, be sure to peel and de-vein them before cooking.
What do you serve with sesame shrimp?
I like to serve honey sesame shrimp over long grain white rice like basmati or jasmine and garnish with sesame seeds and green onion. You can also serve them over noodles.
For a bit of extra goodness, you can serve them with a veggie side like Crispy Garlic Roasted Asparagus or steamed broccoli.
Tips!
- Make this dish gluten-free by substituting the soy sauce for tamari.
- If using frozen shrimp, be sure to defrost them thoroughly before cooking.
- Take care not to overcook the shrimp or they can become rubbery.
- Honey sesame shrimp is best served as soon as it’s made, but leftovers will keep for 3 days in the fridge and can be reheated in a skillet.
More Easy Shrimp Recipes
Easy Shrimp Recipes
Recipe
Honey Sesame Shrimp Recipe
4.71 from 47 votes
Author: Becky Hardin
Prep: 5 minutes minutes
Cook: 10 minutes minutes
Total: 15 minutes minutes
Serves3 people
Print Rate
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This honey sesame shrimp is made with just 5 ingredients and is ready to serve in 15 minutes! Sweet and salty, serve them over rice for a quick and easy weeknight meal.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Cookie Rookie.
Ingredients
- 1 lb. jumbo shrimp deveined & tail on
- 1 tablespoon of sesame oil
- 2 tablespoons of honey
- 1 teaspoon of cornstarch
- ½ teaspoon of salt
- 2 tablespoons of soy sauce
Instructions
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.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Make this dish gluten-free by substituting the soy sauce for tamari.
- If using frozen shrimp, be sure to defrost them thoroughly before cooking.
- Take care not to overcook the shrimp or they can become rubbery.
- This dish is best served as soon as it’s made, but leftovers will keep for 3 days in the fridge and can be reheated in a skillet.
Nutrition Information
Calories: 245kcal (12%) Carbohydrates: 13g (4%) Protein: 32g (64%) Fat: 7g (11%) Saturated Fat: 1g (6%) Cholesterol: 381mg (127%) Sodium: 2233mg (97%) Potassium: 146mg (4%) Fiber: 1g (4%) Sugar: 12g (13%) Vitamin C: 6mg (7%) Calcium: 219mg (22%) Iron: 4mg (22%)
Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!
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Meet Becky Hardin
Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.
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