This honey sesame shrimp is made with just 5 ingredients and is ready to serve in 15 minutes! Sweet and salty, serve them over rice for a quick and easy weeknight meal.
When I’m running short on time in the evenings, shrimp is one of my go to’s. Super quick to cook and easy to add flavor to, they have saved me on many days!
These honey sesame shrimp are a great healthy alternative to takeout. They are sweet and sticky and perfectly juicy. I know you will love these!
Be sure to check out my Bang Bang Shrimp , Pesto Shrimp and Garlic Butter Shrimp too!
Why these sesame shrimp are so good?
- Quick: Ready to serve in 15 minutes, this is an easy dinner that the whole family will love.
- Healthy: Low calorie, high in protein and low in saturated fat.
- Simple: Made with just 5 ingredients, they take minutes to prep.
How to make honey sesame shrimp
- Cook the shrimp in the sesame oil.
- Pour the sauce over the shrimp.
- Cook until the shrimp are pink.
- Serve over rice.
Be sure to see the recipe card below for full ingredients & instructions!
Can you use frozen shrimp?
I tend to use fresh shrimp when I can, but you can make this with frozen, no problem. Just be sure to defrost the shrimp fully before adding them to the pan.
Do you have to keep the tails on?
I like to cook shrimp with the tails on as they add so much more flavor to the dish. If you prefer, you can remove them before cooking. Either way, be sure to peel and de-vein them before cooking.
What do you serve with sesame shrimp?
I like to serve honey sesame shrimp over long grain white rice like basmati or jasmine and garnish with sesame seeds and green onion. You can also serve them over noodles.
For a bit of extra goodness, you can serve them with a veggie side like Crispy Garlic Roasted Asparagus or steamed broccoli.
- Make this dish gluten-free by substituting the soy sauce for tamari.
- If using frozen shrimp, be sure to defrost them thoroughly before cooking.
- Take care not to overcook the shrimp or they can become rubbery.
- Honey sesame shrimp is best served as soon as it’s made, but leftovers will keep for 3 days in the fridge and can be reheated in a skillet.