Honey Sesame Shrimp
The tails were left on these shrimp for this recipe, but if you prefer them tailless, they don’t need to swim anymore so you can remove them. You’ll also want to butterfly the shrimp after they have been cleaned and deveined. Make a deep cut in the shrimp lengthwise, but not all the way through. You can flatten them or just leave them as is with the cut. This butterflying is done so the seasonings will be able to make it all the way through the shrimp for a little bit longer and a little bit better than they would be able to if the shrimp were left whole.
Jeff used a pound and a half for our test kitchen, though you can adjust that amount up or down depending on what you’re looking for. We aren’t going to judge you if you decide to make three pounds of shrimp for yourself and your family, especially not when they are as tasty as these. They can be an entrée or an appetizer, again depending on what you want to use them for. As an appetizer they would certainly fit in as a tapa, or a small snack usually served with an alcoholic beverage.
The shrimp do take a little bit of time to marinate, but you only need to wait about an hour before they will be ready to grill. If you want to give a little bit of extra flavor to your shrimp when you’re ready to serve them, add some Thai sweet chile sauce in the mix! Use this as a dipping sauce, much like you would use ketchup on fries. The scallions are added at the end and have a flavor that compliments the sesame quite nicely.
This yummy shrimp dish can be served with lime wedges, but with that comes the risk of people shoving the limes in their mouths and making funny green smiles. Shrimp this good bring that kind of silliness out in people.
- 1-1/2 lb jumbo shrimp, peeled and de-veined
- 5 Tbsp dark sesame oil
- 3 Tbsp rice wine or dry sherry
- 4-1/2 tsp honey
- 3 Tbsp soy sauce
- 4-1/2 tsp Sesame Seeds
- 1/2 tsp Chinese Five Spice
- 2 cloves garlic, minced
- 2 slices peeled fresh ginger (1/4 inch thick)
- 2 scallions, sliced for garnish
- Rinse shrimp under cold water and pat dry.
- Combine 3 Tbsp sesame oil, rice wine, soy sauce, honey, sesame seeds, and five spice powder in a large bowl and whisk to blend. Stir in the garlic, ginger, scallions whites, and shrimp and toss to coat, then cover and marinate in refrigerator for 30 minutes to an hour.
- Remove shrimp from marinade. Add remaining 2 Tbsp of sesame oil. Remove the garlic, ginger, and scallion whites. Place marinade in a pot and bring to a boil over medium-high heat, and cook uncovered until it is a thick, syrupy glaze. Set aside.
- Heat grill to high. Grill shrimp, 2 minutes per side. Brush on the glaze as they cook, liberally.
- Place shrimp on serving plate, top with scallions, and serve.
