Go Back
–+ servings

Bill's Famous Shrimp

Gastro-PubSeafoodStove-Top
Time :10 minutes
Yield :4 servings
Print
Share :
Add as Preferred Source on Google
Fresh shrimp taco rice bowls on white plates with lime wedges and cilantro, served with flavorful rice, garnished with herbs, perfect for Mexican-inspired dinner or lunch, vibrant food presentation.

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!
Hack it:
Add a sprinkle of toasted sesame seeds, sliced green onions, or a drizzle of chili oil before serving for extra flavor and texture.
Mix a little sriracha, chili crisp, or red pepper flakes into the sesame dressing for a spicy upgrade.
Add quick-cooking vegetables like bell peppers, snap peas, broccoli, or mushrooms to stretch the meal further.
Serve the shrimp over noodles, cauliflower rice, lettuce cups, or quinoa instead of brown rice.
Don’t overcook the shrimp: The second they turn pink and curl into a loose “C” shape, they’re ready. A tight “O” means they’ve gone too far.
Leftovers:
Make shrimp tacos: Chop the shrimp and tuck them into tortillas with cabbage, avocado, and a squeeze of lime.
Add them to noodles: Toss leftover shrimp with noodles, vegetables, and a splash of soy sauce for a quick dinner makeover.
Make a fresh salad: Serve chilled shrimp over greens with cucumber, carrots, and a sesame-lime dressing for a lighter meal.

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.
×