Skewered Sesame Shrimp

Rachel Tepper Paley
May 14, 2014

You want to cook tonight. You want it to be easy. Welcome to Cook This Tonight, the place where we solve that problem for you. 

Photo credit: Everyday Food

Wednesday got you down? Frustrated there are still two days between you and the weekend? Take your aggression out on skewered shrimp. Because they’re skewered. Get it?

Lucky for you, this dish is super-simple to prepare, leaving you with plenty of time to breathe deeply, chant a few relaxation mantras, and steel yourself for another day. Just coat the shrimp in soy sauce and wine vinegar, then sauté them in a hot oil-slicked skillet. The rest of the dish is a simple matter of cooking down the soy-vinegar mixture and drizzling it over the shrimp. A sprinkling of sesame seeds and you’re golden. And since it’s ready in a flash, you’ll be big shrimpin' in no time. 

Skewered Sesame Shrimp
From Everyday Food
Serves 4

24 large shrimp (about 1 1/4 pounds), peeled and deveined
2 tablespoons reduced-sodium soy sauce
2 tablespoons wine vinegar
1/4 cup sesame seeds
1 tablespoon vegetable oil

Thread 3 shrimp onto each of eight 6-inch bamboo skewers. Combine soy sauce and vinegar in a shallow dish, and put sesame seeds on a plate. Dip each skewer of shrimp into the soy-vinegar mixture, and then dip both sides in the sesame seeds.

In a large skillet, heat oil over medium-high heat. Add skewered shrimp, and cook until shrimp are opaque, about 3 minutes on each side. Transfer skewers to a plate. Pour the remaining soy-vinegar mixture into the hot pan, and cook, stirring, until slightly thickened, about 15 seconds. Drizzle sauce over shrimp, and serve warm or at room temperature.