Ever had one of those days where dinner seems like a distant dream, yet your taste buds crave a little adventure? Picture this: succulent shrimp, kissed by the sweetness of honey and the nutty crunch of sesame. This dish is your ticket to flavor town in under 30 minutes—because who has time to wait when dinner could be this good?
Steps
- Mix the sauce ingredients in a bowl, including soy sauce, unsweetened ketchup, honey, rice vinegar, cornstarch, minced garlic, and ginger. Set aside the prepared sauce.
- In a large frying pan, heat avocado oil over medium-high heat. Add shrimp, salt, and pepper, cooking them for about 3 minutes while stirring frequently. They should be partially cooked by this time.
- Stir the sauce mixture again and pour it into the pan with the shrimp. Lower the heat to medium-low and continue cooking. Stir until the shrimp are opaque and the sauce thickens, approximately 2 more minutes.
- Once the shrimp are fully cooked and well-coated in the sauce, remove from heat. Drizzle with toasted sesame oil and garnish with sesame seeds and sliced green onions before serving immediately.
Ingredients
- ¼ cup light soy sauce (or a gluten-free substitute)
- ¼ cup unsweetened ketchup
- 1 tablespoon honey (or a sugar-free alternative)
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 teaspoon minced fresh garlic
- 1 teaspoon minced fresh ginger
- 2 tablespoons avocado oil
- 1 ½ pounds large raw shrimp, peeled and deveined
- ½ teaspoon kosher salt (or ¼ teaspoon of regular salt)
- ¼ teaspoon black pepper
- 1 tablespoon toasted sesame oil
- 1 tablespoon sesame seeds
- 2 tablespoons sliced green onions
Nutritional Values
Calories: 1272 kcal | Carbohydrates: 24 g | Protein: 144 g | Fat: 56 g | Saturated Fat: 8 g | Sodium: 4148 mg
FAQ
- Can this recipe be made low-carb?
- Yes, it’s quite simple to create a low-carb version. Use unsweetened ketchup and a sugar-free honey substitute. With cornstarch, each serving has only 6 grams of carbs, but you can reduce this further by opting for a low-carb thickener.
- How can I prevent overcooking the shrimp?
- Shrimp can easily become overcooked and dry. In this recipe, they’re partially cooked initially and then finished once the sauce is added. Generally, shrimp should be cooked for around 5 minutes on medium-high heat until they turn opaque and are no longer translucent.
- Is sesame oil suitable for cooking this dish?
- While sesame oil can be used, avocado oil is recommended due to its high smoke point. Refined sesame oil can work for cooking, but unrefined, especially toasted sesame oil, is better as a finishing touch due to its lower smoke point.
- How should leftovers be stored?
- Store leftovers in a sealed container in the refrigerator for up to three days. Reheat them in the microwave at 50% power. Alternatively, freeze the cooled leftovers in a freezer-safe container for up to three months and thaw overnight in the fridge before reheating.
Tips
- To avoid overcooking the shrimp, partially cook them initially for about 3-4 minutes, and then finish cooking them after adding the sauce for an additional 2 minutes. This ensures they remain juicy and plump.
- If you forgot to thaw your shrimp, you can quickly defrost them by placing them in a bowl of cool water for around 7 minutes, changing the water once. Drain them on paper towels before proceeding with the recipe.
- For a low-carb version, use unsweetened ketchup and a sugar-free honey substitute. You can also opt for a low-carb thickener instead of cornstarch to slightly reduce the carbohydrate content.
- To add a bit of heat, consider mixing ½ teaspoon of red pepper flakes into the sauce. This variation adds a nice spicy kick to the dish.
Equipment
- Large Frying Pan – A high-quality, non-stick frying pan for cooking the shrimp.
- Whisk – For mixing the sauce ingredients.
- Medium Bowl – To mix and hold the sauce before adding it to the pan.
