Best 8 Toasted Sesame Seed Asian Grilled Shrimp Recipes

SESAME SHRIMP

Steps:

• In a resealable plastic bag, combine the soy sauce, 1 tablespoon sesame oil, lemon juice, garlic powder and lemon-pepper; add shrimp. Seal bag and turn to coat; refrigerate for 30 minutes., Drain and discard marinade. In a skillet, saute shrimp in remaining sesame oil until shrimp turn pink, about 3 minutes. Serve with rice if desired. Sprinkle with sesame seeds.

GRILLED SESAME SHRIMP

Steps:

• Rinse the shrimp, pat them dry (leaving the shells on) and toss them in a mixture of salt, pepper, peanut oil, garlic, ginger and red pepper. Preheat grill or broiler.
• Place the shrimp on an oiled rack and grill for two to three minutes on each side. Be careful not to overcook them. Remove them from the grill, place them in a bowl and toss them with sesame oil. Serve immediately.

SESAME SHRIMP TOASTS

Steps:

• Make the shrimp paste: Process the egg white, ginger, garlic, 1 tablespoon of the soy sauce, 1 tablespoon of the sesame oil, the sherry, 3/4 teaspoon salt, 1/2 teaspoon of the brown sugar and several grinds of pepper in a food processor until all the ginger and garlic are pureed. Add the shrimp, and pulse until a thick paste forms. Transfer to a medium bowl, and fold in 2/3 of the scallions, the celery, water chestnuts and sesame seeds. (The shrimp paste can be refrigerated for up to 1 day.)
• Trim the crusts from the bread, and evenly divide the shrimp paste among the slices (about 2 heaping tablespoons each). Spread out into an even layer that completely covers the bread.
• Make the dipping sauce: Whisk together the remaining 2 tablespoons soy sauce, 1 teaspoon sesame oil and 1 teaspoon brown sugar, the lemon juice and a large pinch of salt in a small bowl.
• Fry the toasts: Line a baking sheet with paper towels. Fill a large, wide skillet with straight sides, with about 1 inch of vegetable oil. Attach a deep-fry thermometer to the skillet, and bring the oil to 375 degrees F over medium heat. Being careful of the hot oil splashing, put 5 to 6 shrimp toasts in the oil shrimp-side down and fry until the shrimp and the edges of the bread are golden brown, 2 to 3 minutes. Flip the pieces, and continue to fry until the bottoms are golden brown, about 1 minute more. (Adjust the heat as needed to maintain the temperature.) Transfer the shrimp toasts to the prepared baking sheet, and dab the tops with a paper towel to absorb some of the excess oil. Sprinkle the toasts all over with the remaining scallions and some sesame seeds and salt. Cut each toast into 4 triangles, and serve hot with the dipping sauce on the side.

SESAME SHRIMP STIR-FRY

Steps:

• In a medium saucepan, bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.
• While rice is simmering, combine shrimp, ginger, cayenne pepper, garlic, sesame seeds and black pepper in a large plastic food storage bag. Allow to marinate in the refrigerator.
• Heat sesame oil in a large wok or skillet. Add red bell pepper and green onions; saute 3 to 4 minutes to soften slightly Add teriyaki sauce. Add peas and shrimp with seasoning; saute 4 minutes or until shrimp are opaque.
• Stir cornstarch into chicken broth and add to wok; cook, stirring until mixture boils. Sprinkle with salt. Spoon shrimp mixture over rice.

GRILLED SOY-SESAME ASPARAGUS

Steps:

• Preheat grill for high heat.
• In a bowl, mix sesame oil, soy sauce, garlic, and brown sugar. Place asparagus in the bowl, and toss to coat.
• Lightly oil a fine-mesh grill grate. Place asparagus on grate, and cook 8 minutes, until tender but firm. Garnish with sesame seeds to serve.

THAI SHRIMP TOAST WITH SESAME SEEDS

Steps:

• Slice the baguettes on the bias into one-quarter-inch slices.
• In a food processor, combine the remaining ingredients except the sesame seeds and vegetable oil. Mix thoroughly; the mixture should be spreadable. Spread the mixture on one side of each slice of bread, then roll the side with the shrimp mixture in the sesame seeds.
• Heat the oil in a deep-frying pan or pot to 350 degrees. Fry the toasts shrimp side down. When golden brown, flip each shrimp toast to the other side and cook for one minute. Drain on paper towels and serve immediately.

SESAME CILANTRO SHRIMP

Steps:

• In a large nonstick skillet, heat 1 tablespoon dressing over medium heat. Add shrimp; cook and stir 1 minute., Stir in remaining dressing; cook, uncovered, until shrimp turn pink, 1-2 minutes longer. To serve, squeeze lime juice over top; sprinkle with cilantro. If desired, serve with rice.

SOUTHEAST ASIAN-STYLE GRILLED SHRIMP WITH AROMATIC HERBS

Steps:

• Preheat a grill: If using a charcoal grill, make a fire in your grill with the coals placed off to one side. When the coals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 2 to 3 seconds, you have medium-high heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning the knobs to medium-high.
• Brush shrimp with sesame oil and season with salt and pepper. Place shrimp on grill near, but not directly over, the coals and cook, turning once, until shrimp are opaque, 3 to 4 minutes per side. Remove from heat and transfer to a large nonreactive bowl.
• Add ginger, garlic, chile, curry powder, lemongrass, Thai basil, mint, cilantro, lime juice, fish sauce, and sugar to bowl with shrimp. Toss to combine. Serve immediately.