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We tried this with fresh tuna. After marinating, dredge the fish in sesame seeds, cook in olive oil and butter at a high heat so that the outside is crisp and the inside is sushi-ish. (Just a few minutes on each side.) Outstanding flavor and texture. The pan drippings went well on the plain rice.
What a great idea to use fresh tuna Ethan, thank you for sharing!
Delicious!!! I have a friend who was just diagnosed with GERD and this was the first thing they ate without being in pain (I did cut back on the garlic). Everyone else at the party loved it too and multiple people asked for the recipe
Followed recipe to the T. Way too salty. Keep Googling.
Fast and easy! I used low sodium soy sauce and a little extra garlic and ginger. I sautéed a bowl of precut stir fry veggies (from Trader Joe’s) while marinating the shrimp. Put the veggies on the side and cooked shrimp per recipe. Instead of reducing sauce I thickened a little bit and then added back in the shrimp and veggies. Delicious! Next time I’d add a little spice – maybe use a chili sesame oil or add red chili flakes. I could see this working with chicken also!! Thanks for another great recipe!
This was so good. Out of desperation I had to make a couple of substitutions. I used regular Rice Vinegar so to add a bit of extra sweetness I replaced Soy Sauce for a sweet Soy Sauche (Ketjap Manis) and added a bit of Honey to replace the brown sugar. Sadly I didn’t have sesame seeds but I’m sure that would have been perferct. I’ll definitely make this again. This may have been the best shrimp I’ve had in a while.
Wow, excellent and easy to make. A bit salty though, best to use low sodium soy sauce.
We made this tonight and found it too salty. I’m thinking I may have marinaded it too long. How long do you recommend? We mixed the shrimp with our Sesame noodles and that did tone down the saltiness. Next time, low salt soy and low salt rice vinegar. I may also up the brown sugar to match our noodle recipe.
My daughter and I made this this evening and it was delicious. We wanted to use up some zucchini, so we started stir-frying them, and then followed the rest of the recipe. I did have to substitute dark soy for light, as I had run out of light, and the resulting sauce was Crazy salty! But oh, so good at the same time. I don’t know if it was the dark soy, or we might just use less soy sauce in the future. And we will make this in the future!
Hi Ann, I’m so glad you liked it!
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
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!
Hi Ashley, I wouldn’t alter the soy sauce amount, but that’s just me. Everybody’s preference for salt differs. As for the amount of sauce, it depends on the amount of noodles you are adding. I would try it first as written, then if you need more sauce, you can make more the next time.
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!!
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.
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.
I have always loved shrimp but was running out of ways to prepare it until now. Thank you for the new recipe.
Made this yesterday, it was absolutely delicious – we made spring onion pancakes and wrapped the sticky prawns in them, worked really well!
Can you use regular rice vinegar?
Hi Amber, you can. If you do so, you may need to add a little more sugar.
¡Fantástica receta! Fácil de preparar, con buenas fotografías y un resultado delicioso. Muchas gracias por compartirla con todos/as.
I made this today and it was a hit! Thanks!
I suggest you experiment with defrosting your shrimp in cold brine rather than cold water. I find it makes a difference for the better
Hi Leisureguy! I often use a light salt brine for shrimp. I do find it works best when you aren’t then putting the shrimp into a salty marinade or rub.
Your point is well taken.
What’s a “cold brine”? Thanks.
Hi Arcey, it’s cold salty water. Shrimp is naturally salty, so if you defrost it in plain cold water, that will leach some of the salt out. If you defrost it in cold salty water, the shrimp will retain its natural saltiness. I have found that it can be easy to overdo it on the brine when you are defrosting because you can’t guarantee the amount of time that the shrimp will be in the brine. You want the shrimp to defrost thoroughly and the time that takes will vary depending on the size of shrimp, how cold, etc. If you brine shrimp, time it. I forget the proportions offhand, but a google search will yield directions.
I would add that letting proteins sit in brine does affect the juiciness and texture of the protein, which is why people brine turkeys and chicken quite frequently: it’s not to make them salty, it’s to bring about good changes in the protein. Take a look at these articles for more information. The point is not to make the meat salty, but to make it more moist and tender. In fact, when I’ve brined chicken and shrimp I’ve never noticed that they’re any saltier than without brining, but perhaps I do salt them less at the table.