A Jersey girl through and through, Carolyn grew up spending her summers down in Avalon, NJ. As a young girl, she often cooked alongside her mother and grandmother, whose seafood creations instilled a true passion for fresh, local produce...
Satisfy your sweet and spicy craving with this amazingly delicious pan-seared shrimp with sesame garlic ginger sauce!
This addicting sweet and spicy shrimp dish comes together in no time at all! Serve it appetizer style or turn it into a satisfying main course by simply serving over a mound of hot steaming jasmine rice!
Pan-seared shrimp with sesame garlic ginger sauce recipe
1 pound large shrimp, peeled and deveined
3 tablespoons sesame oil
2 tablespoons garlic, minced
2 tablespoons ginger, peeled and diced
2/3 cup low-sodium chicken stock (or water)
4 tablespoons low-sodium soy sauce
4 tablespoons rice wine vinegar
2 tablespoons cornstarch
1 cup scallion, sliced on a bias (plus more for garnish)
Sriracha sauce (optional)
In a glass measuring cup, whisk together the broth, soy sauce, rice vinegar and cornstarch, until cornstarch is completely dissolved.
Heat sesame oil in a wok or large skillet over medium-high heat. Once oil is hot (but not smoking) add the garlic and ginger and cook until browning, about 30 seconds.
Add scallion and saute until fragrant, another 30 seconds.
Add shrimp to the pan and quickly sear on both sides, about 30 seconds to a minute per side.
Give the cornstarch mixture another quick stir and then add it to the pan with the shrimp, stirring constantly until sauce thickens and begins to bubble and shrimp are cooked through, about another 30 seconds to a minute.
While it's hot, pour out into a shallow bowl, garnish with additional fresh scallion and Sriracha sauce if desired. Eat as is (appetizer style) or serve over hot jasmine rice.