The Scoop
Stop scrolling through delivery apps and just make this three-minute sesame shrimp instead.
If your attention span is fried and you need food immediately, this recipe is your savior!
There is no tedious chopping, no complex spice blending, and absolutely zero room for error. You are quite literally throwing raw shrimp into a hot pan with a bottle of toasted sesame dressing, which acts as an instant, nutty marinade and sauce all in one. The entire cooking process takes less time than a commercial break. Once the shrimp flash-cook to a perfect pink, you just douse them in fresh lime juice and cilantro over a bowl of rice.
It is fast, aggressively flavorful, and leaves you with exactly one skillet to rinse!
Ingredients
For the shrimp:
- 1 tablespoon plus 1/2 cup reduced-fat Asian toasted sesame dressing, homemade or store-bought, divided
- 1 pound shrimp (about 31-40 shrimp total), peeled and deveined
Optional, for serving:
- lime wedges, to taste
- brown rice, to taste, cooked and hot
- 1/4 cup fresh cilantro leaves
Directions
- In a large, nonstick skillet over medium heat, add 1 tablespoon of the toasted sesame salad dressing.
- Add the shrimp to the hot dressing and cook, while stirring constantly, for 1 minute.
- Add the remaining toasted sesame salad dressing to the shrimp mixture and cook, uncovered, until the shrimp turn pink and reach an internal temperature of 145 degrees F, about 2 minutes.
- Squeeze the lime wedges over the shrimp.
- Plate the shrimp over the brown rice and top with the warm sauce.
- Serve topped with the cilantro and more of the lime wedges.
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