10 minute Sesame Caramel Shrimp

A super quick stir fry that is so incredibly delicious - it’s the perfect weekday meal for the entire family and it’ll be gone in seconds.  The sauce caramelises and turns into this sticky, gooey deliciousness coating the shrimp and works perfectly with some steamed coconut rice.  The sesame seeds and scallion add some crunch and freshness to this quick dish that’ll easily become part of your repertoire in no time.

It’s important to not overcook the shrimp so if you feel like the sauce it taking a little more time to caramelise and you don’t want to add cornstarch, remove shrimp and turn up the heat to quicken the process.  When I serve it with coconut rice, I add a bit of chicken stock, coconut milk and I know you’ll think is so weird but the Trader Joes Bagel Seasoning to the sticky rice.  The salty, creamy, crunchy rice tastes so so so perfect with the sticky sweet shrimp.  Recipe below, enjoy!

Here’s what you’ll need

Serves: 2

Time: Prep 5 mins | Cooking 10 minutes

Ingredients

250g shrimp

1 tablespoon sesame oil

6 - 8 cloves of garlic, minced

1 tablespoon ginger, minced

4 scallions, chopped (green and white separate)

1/4 cup coconut aminos

1/3 cup tamari

1/4 to 1/2 cup honey

Sesame seeds to serve

Step one: Combine the coconut aminos, tamari and honey together, set aside.

Step two: Heat a large skillet over medium heat, add the sesame oil.  Add the garlic and ginger, sauté for 2 - minutes.  Add shrimp, turning after 2 minutes.  Add sauce, coating the shrimp.  While it heats, it’ll thicken and caramelise (this takes about 5 minutes - you can add some corn starch with water to thicken if you prefer too).

Step three: Sauté shrimp until it’s cooked, throw in chopped scallions, sprinkle with sesame seeds and serve with steamed coconut rice.