Chinese Sesame Shrimp

By Tarah716

Ingredients

• 1/3 cup honey
• 1/4 cup soy sauce (or tamari to make it gluten free)
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, minced or grated
• 1/4 teaspoon ground cayenne pepper
• 3 tablespoons sesame seeds, plus more for sprinkling over the top
• 1 pound cleaned big shrimp, tails off (26/30 or 21/25 size)
• 1/2 cup cornstarch
• coarse salt and ground pepper
• vegetable oil, for pan-frying
• 1 cup uncooked minute rice
• snipped green onions, for serving

Details

Servings 2
Preparation time 15mins
Cooking time 35mins
Adapted from cinnamonspiceandeverythingnice.com

Preparation

Step 1

Instructions
In a small bowl whisk the honey, soy sauce, garlic, ginger, red pepper and sesame seeds together. Set aside.
Add the shrimp to a large bowl and sprinkle with half the cornstarch, toss with a rubber spatula to coat well all over and repeat with more cornstarch if needed.
Add a thin layer of oil to a large nonstick or cast iron skillet and heat over medium-high heat.
Working in batches cook the shrimp on both sides about 2 minutes each, not crowding the pan. Remove to a platter or cutting board. Add more oil to the pan in between batches and let it heat up.
Cook the rice according to package directions.
Once all the shrimp is cooked add the sauce to the pan and bring to a simmer. Add the shrimp and toss gently with a wooden spoon to coat them all over - continue cooking until the shrimp curl up and the sauce thickens about 3 minutes. Remove from heat and let them sit 5 minutes - to allow the sauce to thicken up further.
Serve over rice garnished with green onions and more sesame seeds.