They are really good over cauliflower rice or even over raw spinach leaves - they wilt the leaves just enough to slightly cook them.
Ingredients
The full list of ingredients and their measurements is included in the recipe card below. Here are my comments about some of those ingredients: I make sesame chicken quite often for my family, simply because I almost always have chicken in the fridge. But when I have shrimp on hand, I often opt to make sesame shrimp. Other shrimp recipes that I make often include sauteed shrimp, grilled shrimp, shrimp salad, shrimp curry, and shrimp stir-fry.
Light soy sauce: I rarely use traditional soy sauce in my recipes. I just find it too salty. Needless to say, if you need this dish to be gluten-free, you should use an alternative. Unsweetened ketchup: I like the one by the Primal Kitchen brand. Honey: Just one tablespoon. It doesn’t make the dish sweet. It merely balances out the other flavors. And you can use a sugar-free alternative if you wish. Cornstarch: Just a little to help thicken the sauce. You can certainly use a low-carb alternative, but as you can see, a serving of this recipe only has 6 grams of carbs, and this is when cornstarch is used. Avocado oil: This oil has a neutral flavor and a high smoke point, making it ideal for high-heat cooking. Shrimp: I usually use large shrimp, peeled and deveined. The tails can be on or off - it’s purely up to you.
Variations
Maple syrup is an acceptable substitute for honey, although personally, I prefer honey. You can use white wine vinegar instead of rice vinegar. Add ½ teaspoon of red pepper flakes to the sauce for some heat. My husband likes this version very much! Sometimes I cook the shrimp in ghee or refined coconut oil instead of avocado oil. Chopped cilantro is a nice addition. Sprinkle it on top of the finished dish.
Sesame Shrimp Instructions
Scroll down for the recipe card to read the complete instructions. Here are the basic steps for making this recipe:
Expert Tip
Serving Suggestions
I like to serve this saucy dish on something that would absorb the sauce. So I often serve it on top of any of the following: Cook the shrimp. Now partially cook the shrimp in some oil. This should take 3-4 minutes. (Photos 3-4). That’s it! Dinner is served. (Photo 8). It should take about 7 minutes for them to thaw. Place them on paper towels to drain, then proceed with the recipe.
Cauliflower rice Mashed cauliflower Sauteed spinach Mashed pumpkin Sauteed green beans Shirataki sesame noodles
Storing Leftovers
You can keep the leftovers in the fridge, in a sealed container, for up to 3 days. Reheat them gently, in the microwave, at 50% power.
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Recipe Card
