Ginger Sesame Garlic Shrimp

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Photography Credit: Elise Bauer

In a hurry? I get it. Some days there just isn’t enough time to get everything done that needs to be done!

Those days are the reason I keep a bag of shrimp in the freezer. Shrimp quickly defrost in cold water and cook in only a few minutes.

My favorite way to cook shrimp is to stir-fry it, just barely enough to cook it through. Too much cooking and you end up with something rubbery and dry. 

This stir-fry shrimp is perfect for a quick midweek meal. You marinate the shrimp in a soy sauce mixture with ginger, sesame oil, garlic, and rice vinegar, and then cook it on almost-smoking high heat for just a couple of minutes.

Toss with some sliced green onions, sprinkle with sesame seeds and you’re done! Great with rice, noodles, spinach or bok choy.

Ginger Sesame Garlic Shrimp Recipe

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  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Yield: Serves 2 to 3

To easily thaw frozen shrimp, place in a large bowl of water with ice cubes.

Ingredients

Marinade:

  • 1/4 cup soy sauce (use gluten-free soy sauce for gluten-free version)
  • 2 Tbsp seasoned rice vinegar
  • 2 teaspoons brown sugar
  • 2 Tbsp olive oil
  • 1 teaspoon dark sesame oil
  • 3 cloves garlic, minced (about 1 Tbsp)
  • 1 Tbsp grated ginger

Shrimp:

  • 1 pound 16-20 count shrimp, peeled and deveined
  • 1 Tbsp canola, rice bran, or peanut oil, or some other high smoke point cooking oil
  • 3 green onions, including onion greens, sliced on the diagonal
  • 1 Tbsp sesame seeds, toasted

Method

1 Marinate the shrimp: In a medium bowl whisk together the soy sauce, seasoned rice vinegar, and brown sugar until the sugar has dissolved. Then whisk in the olive oil, sesame oil, minced garlic, and grated ginger. Place the shrimp in the bowl with the marinade. Toss to coat with the marinade and chill until ready to cook.

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2 Toast sesame seeds: If you haven't already done so, toast the sesame seeds in a small sauté pan on medium high heat until lightly browned.

3 Stir-fry shrimp and green onions: Heat cooking oil in a large stick-free sauté pan or wok (can use seasoned cast iron) on high heat. When the oil is shimmering hot, almost smoking, use a slotted spoon to move the shrimp from the marinade into the hot pan. (Watch out, it will splatter.) Stir-fry for a minute.

Add half of the sliced green onions. Continue to stir fry, turning the individual shrimp over if necessary, until the shrimp are pink and just cooked through. No more than 2 minutes max total cooking time, a minute on each side.

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4 Reduce marinade: Remove shrimp from pan and transfer to a serving bowl. Place the remaining marinade in the hot sauté pan and simmer it until it has reduced to a syrup.

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5 Pour sauce over shrimp, sprinkle with sesame seeds, green onions: Pour over the shrimp. Toss to coat. Sprinkle the shrimp with toasted sesame seeds and remaining green onions.

Serve immediately with rice, soba noodles, rice noodles, bok choy, spinach, broccoli, or asparagus.

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Ginger Sesame Garlic Shrimp

Showing 4 of 18 Comments

  • lisa

    WoW I made this – but a bit different. No rice vinegar on hand used red wine and regular mixed. When I tasted the ‘broth’ before marinating it needed ‘something’ A bit of lime zest did the trick. OMWow just grilled a couple of the shrimp and cannot wait to do them all and put them on rice!! Awesome recipe

  • Ashley

    I’m from Florida were we are blessed to have shrimp in abundance. Since the shrimp, I will be using is fresh and will be naturally salty, should alter soy sauce amount? Also, is the reduced sauce/marinade enough to coat the shrinp and some Japanese noodles mixed into the pan? Been craving some shrimp and Japanese noodles-thanks for this recipe!

  • Mary Stephani

    Had this recipe in reserve since Fall and made it this evening. Outstanding!! Did use a little less soy sauce, and had to substitute Penzey’ s ground ginger for fresh. This is a dish ready for company!!

  • Oak

    I made this last night and yes, I agree, it was delicious with just right amount of ginger and garlic. However, the 1/4 cup of soy sauce was really too much. Maybe the gluten free version has less sodium? Will definitely make it again, with and eye on the saltiness.

  • Juliana

    I made this last night and my family loved them! Served with roasted asparagus. the sauce was a huge hit as well – just enough garlic and ginger to make the dish flavorful but not overpowering.

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