Sriracha Sesame Shrimp

Name: Sriracha Sesame Shrimp with Cucumber Salad and Jasmine Rice
Yield: 2 servings
Cuisine: Thai
Ingredients: 1 tbsp Sesame Seeds; 3/4 cup Rice; 10 oz Shrimp; 2 tbsp Soy Sauce; 1 tbsp Sesame Oil; 1 tsp Cornstarch; 1 tsp Sriracha; 1 Cucumber; 2 unit Scallions; 5 tsp Wine; 1 tbsp Butter; 1 tbsp Granulated Sugar; Salt; Black Pepper

with Cucumber Salad and Jasmine Rice

By Recipe0 System

Does sriracha make your taste buds do the cha cha? Then you’ll love this tasty Asian-style recipe—it’s like a party in your mouth. It features plump, tender shrimp in soy sauce with some of the spicy chili sauce mixed in for lively heat. But that’s not the only thing getting in on the fun: a cool crisp sesame cucumber salad and fluffy white rice complete this bonanza of bold and brilliant flavors.

Thai

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 tbsp Sesame Seeds
3/4 cup Rice
10 oz Shrimp
2 tbsp Soy Sauce
1 tbsp Sesame Oil
1 tsp Cornstarch
1 tsp Sriracha
1 Cucumber
2 unit Scallions
5 tsp Wine
1 tbsp Butter
1 tbsp Granulated Sugar
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Melt 1 TBSP butter in a small pot over medium-high heat. Add half the sesame seeds and toast, stirring constantly, until fragrant and lightly golden, 30 seconds to 1 minute. Stir in rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a gentle simmer. Cook until water has absorbed and rice is tender, about 15 minutes. Turn off heat; keep covered until ready to serve.
2

Meanwhile, pat shrimp dry with paper towels. Season with salt and pepper. In a medium bowl, whisk together soy sauce, cornstarch, 2 tsp sugar (4 tsp for 4 servings), half the sesame oil (we’ll use the rest in step 4), 2 tsp water (4 tsp for 4), and half the sriracha. Add shrimp and toss to thoroughly coat.
3

Wash and dry all produce. Trim, peel, and halve cucumber lengthwise. Scoop out and discard seeds with a spoon. Slice cucumber crosswise into thin half-moons. Trim and thinly slice scallions, separating whites from greens.
4

In a separate medium bowl, combine cucumber, scallion whites, vinegar, remaining sesame oil, 1 tsp sugar (2 tsp for 4 servings), and a big pinch of salt and pepper.
5

Heat a large pan over medium-high heat. Add shrimp (and any marinade) and 1 TBSP dressing (2 TBSP for 4 servings) from bowl with cucumber salad. Cook, stirring, until mixture begins to thicken and shrimp is firm and cooked through, 3-4 minutes. Season with salt and pepper. Turn off heat.
6

Fluff rice with a fork and season with salt and pepper; divide between plates. Serve with shrimp (and any remaining sauce from pan) and salad alongside. Sprinkle with scallion greens and remaining sesame seeds. Drizzle with remaining sriracha, if desired.

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