Sesame Shrimp
I’m not sure why, but I never thought I liked shrimp when I was a kid. I think I was a full-grown adult when I finally tried it and realized how much I enjoy it.
This recipe is an easy way to prepare shrimp and is delicious. It cooks quickly and has the perfect amount of saltiness.
First we’re going to marinate the shrimp. Mix together the soy sauce, brown sugar, sesame oil and garlic. Put the shrimp in a bowl and pour the marinade over it. Marinate for an hour, covered in the fridge.
Before you start cooking the shrimp, get your “coating station” set up. 
Beat together the egg whites and put them in a small bowl that is big enough to hold at least one shrimp. Pour the sesame seeds into a shallow bowl or plate with sides so nothing spills. Finally, put out a large plate- this is going to hold all of the shrimp once they are coated.
Now let’s coat the shrimp. First, take a shrimp out of the bowl and shake off the excess marinade. Dip it into the egg whites and then put it in the sesame seeds. We’re using just egg whites so the coating doesn’t get too thick. Press the shrimp into the seeds and then turn over. You want to make sure the sesame seeds stick.
Find the shrimp 🙂
Once the shrimp is fully coated in sesame seeds, put it on the plate you’ve set aside and repeat with the remaining shrimp. Don’t dump out the marinade (we’re going to use it later).
Let’s cook the shrimp!
Heat a nonstick skillet with the oil over medium heat. Place the shrimp gently in the pan. We want to ensure as many seeds stay on the shrimp as possible
As those are cooking, put the remaining marinade in a small sauce pan and put on medium heat. Once it comes to a simmer, turn it down to low. The sauce will begin to thicken.
Cook the shrimp on one side for about 5 minutes, or until they start to brown. Add the rest of the oil. Then turn each shrimp over with tongs and cook another 5 minutes or until they are pink and firm.
Before
After
They should now be opaque in the center. If not, cook them a minute longer and check again. Some of the seeds may fall off- that’s ok. I will usually serve the crispy clumps of seeds with the shrimp. So tasty!
Serve the shrimp with the cooked marinade as a sauce drizzled on top or in a bowl on the side, with a nice salad or grilled veggie. These shrimp would also be great with the tail left on as a hand-held appetizer for a party.
Enjoy!
Save RecipeIngredients
- 1 pound peeled and deveined large shrimp
- 1/2 cup low-sodium soy sauce
- 1/4 cup brown sugar
- 1 tablespoon sesame oil
- 2 garlic cloves, minced
- 1 cup sesame seeds
- 2 egg whites
- 4 teaspoons vegetable oil
Instructions
- Mix together the soy sauce, brown sugar, sesame oil and garlic.
- Put the shrimp in a bowl and pour the marinade in. Marinate for an hour, covered in the fridge.
- Beat together the egg whites and put them in a small bowl that is big enough to hold at least one shrimp. Pour the sesame seeds into a shallow bowl or plate with sides. Put out a large plate.
- Take a shrimp out of the bowl and shake off the excess marinade.
- Dip it into the egg whites and then put it in the sesame seeds.
- Press the shrimp into the seeds and then turn over. Once the shrimp is fully coated in sesame seeds, put it on the plate you've set aside and repeat with the remaining shrimp.
- Don't dump out the marinade.
- Heat a nonstick skillet with 2 teaspoons of the vegetable the oil over medium heat. Place the shrimp gently in the pan.
- As those are cooking, put the remaining marinade in a small sauce pan and put on medium heat. Once it comes to a simmer, turn it down to low. The sauce will begin to thicken.
- Cook the shrimp on one side for about 5 minutes, or until they start to brown.
- Add the remaining oil to the pan. Turn each shrimp over with tongs and cook another 5 minutes or until they are pink and firm. They should now be opaque in the center. If not, cook for another minute and check again.
- Serve the shrimp with the cooked marinade as a sauce drizzled on top or in a bowl on the side, with a nice salad or grilled veggie.