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This sesame ginger shrimp recipe makes a quick and delicious weeknight meal! These glazed shrimp in a sticky sauce only take about 20 minutes to make.
Try my Honey Garlic Shrimp or Sweet Chili Salmon next.
These sesame shrimp are definitely healthier than takeout, but they still have that takeout feel to them, which is always good in my book.
The sesame ginger sauce has garlic, fresh ginger, soy sauce, honey, rice vinegar, and toasted sesame oil. Plenty of flavor!
How to make sesame ginger shrimp
It’s pretty simple. Here’s an outline of the process:
- Toss your shrimp with cornstarch;
- Add the sauce ingredients to the pan;
- Add the shrimp to the pan;
- Cook until the shrimp are pink and the sauce has thickened;
- Serve over rice if desired.
Cooking with ginger tips:
- I recommend using fresh ginger. If you don’t have any on-hand, you can use dried/powdered ginger, but go easy on it since it’s more concentrated. Add a little, taste it, and build the flavor up from there.
- I keep fresh ginger in the freezer (thanks Meghan for this tip… I’m eternally grateful!) because it’s easier to grate and it also means you’re never without it. I replace it every few months.
What to serve with sesame honey ginger shrimp
I love this recipe over rice. Jasmine rice is my favorite. I didn’t have any scallions when I took the photos, but these are great served with chopped scallions.
Want to try more takeout fakeout type recipes? You may also like my easy teriyaki chicken, beef and broccoli, or my honey ginger chicken bowls.
Will you give this easy shrimp recipe a try?
Questions? Let me know in the comments!
Sesame Ginger Shrimp
Ingredients
- 1 pound medium shrimp thawed & peeled
- 2 tablespoons cornstarch
- 1 tablespoon olive oil
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1/2 tablespoon rice vinegar
- 1/2 teaspoon toasted sesame oil
- 1 teaspoon fresh ginger grated
- 2 cloves garlic minced
- 3/4 cup water
- Sesame seeds to taste
Instructions
- Pat the shrimp dry using paper towel. Add them to a large ZipLoc bag along with the cornstarch. Toss gently until they're evenly coated.
- Add the olive oil, soy sauce, honey, rice vinegar, toasted sesame oil, ginger, garlic, and water to a skillet over medium-high heat. Once it's bubbling, add the shrimp and reduce the heat to medium.
- Cook the shrimp for a few minutes until they're pink and the sauce has thickened to your liking. If the sauce is too thick, add another 1/4 cup of water.
- Sprinkle shrimp with sesame seeds and serve immediately. They're also delicious served with chopped scallions.
Notes
- Anything from 0.75 lb. - 1 lb. shrimp works. You can leave the tails on or take them off... totally up to you.
- Helpful tip: the ginger is much easier to grate if it's frozen. I always keep some fresh ginger in the freezer and I use my Microplane grater/zester to easily grate it.
- Toasted sesame oil is not the same as regular sesame oil. It's usually sold in the Asian section of the grocery store.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Light and flavorful! Right amount of sweetness.
Perfect for gluten intolerant child.
Love to try your other recipes!
Love that!! 😀 Thank you!!
What’s the point of coating the shrimp in cornstarch if you’re just going to cook it in watery sauce? Shouldn’t you add the shrimp first, then add the sauce (without the water)? This recipe was very underwhelming and seems like too many steps.
Sorry it didn’t work out for you and that you felt four steps was too many. Like every recipe here, this has been thoroughly tested and worked great in our kitchen. You’ll see in the comments that other readers enjoyed it. Cornstarch is to thicken the sauce. Feel free to tweak the recipe in your kitchen if you don’t like this technique.
Sounds delicious but most of your recipes have stated nutrition and calories. Alas, not this one…
Hi Mary! Yes, I’ve been blogging since 2015 and I didn’t start including nutrition info until a few years ago. I’m slowly going back and updating older recipes, but there’s over 1,000 on my website so it’s going to take a while. 😉 I just added it for you. Do keep in mind that they’re just estimates. If you need the info for health reasons, ensure you weigh out the exact ingredients you’re using as it can vary a lot from recipe to recipe depending what brands of products you use etc. Hope this helps!
Very easy sauce and takes no time to make so it’s great for busy nights. Added chili flakes for some heat. Will be making this again for sure!
Glad you enjoyed it, Kim! Thanks for the review!
I am making it right this very moment,for our lunch. The sauce is already tasty. Thank you!
Wonderful! Enjoy!