Best Sesame Shrimp Rice Recipes

SPICY GRILLED SHRIMP WITH RICE AND MANGO SALAD AND SESAME SUGAR SNAP PEAS

Steps:

• Whisk 1 tablespoon vegetable oil, 1 teaspoon ginger, and crushed red pepper in bowl. Add shrimp; toss. Chill 2 hours.
• Whisk 2 tablespoons vegetable oil, 1 teaspoon ginger, lime juice, and soy sauce in another bowl. Add rice, mango, and onions; toss well. Cover rice salad; let stand at room temperature.
• Boil sugar snap peas in salted water until crisp-tender, about 1 minute. Drain peas and transfer to medium bowl. Toss peas with sesame oil and sesame seeds.
• Prepare barbecue (medium-high heat). Thread 4 shrimp onto each of 4 skewers. Grill shrimp until just opaque in center, about 2 minutes per side.
• Mound rice and mango salad in center of large platter; surround with sesame sugar snap peas. Top with grilled shrimp skewers and serve.

SESAME RICE NOODLES WITH SHRIMP

Steps:

• In a large bowl, whisk together tamari, 1 tablespoon vinegar, oil, garlic, honey and Sriracha. In a separate bowl, toss together cucumber, carrots, radishes, scallions, remaining 3 tablespoons vinegar and salt. Let stand 10 minutes, tossing occasionally.
• Bring a large pot of salted water to a boil. Cook spaghetti as directed on package until al dente. During the last 2 minutes of cooking, add shrimp. Drain noodle mixture and rinse with cold water, shaking out any excess. Add noodle mixture and vegetables to bowl with tamari dressing and toss. Top with sesame seeds.

SESAME SHRIMP AND GREENS WITH RICE

Steps:

• Whisk soy sauce, honey, sesame oil, ginger, rice vinegar, pepper flakes and garlic in a large bowl. Add shrimp and toss to coat. Refrigerate for 20 to 30 minutes. Remove shrimp from marinade and reserve marinade.
• Preheat a grill to medium-high heat.
• Prepare 4 large sheets of aluminum foil. Spray each with nonstick cooking spray. Scoop 1/2 cup rice into the center of each sheet. Top each with 1 cup spinach, 1/4 cup zucchini and 1/4 cup snap peas. Divide shrimp evenly among the packets. Spoon remaining marinade over each packet. Fold each packet to close (not too tight), leaving the seam side up.
• Place packets, seam-side up, on the grill. Cook until shrimp is cooked through, 12 to 15 minutes. Remove and open packets carefully.

SESAME SHRIMP FRIED RICE WITH CABBAGE

Steps:

• Heat the oil in a very large nonstick skillet or wok over a high heat. Add the scallions, ginger and shrimp and cook stirring frequently until the shrimp turn pink, about 1 1/2 minutes. Add the cabbage and continue cooking until it begins to soften, but is still somewhat crisp, about 2 minutes more. Transfer the shrimp-cabbage mixture to a bowl.
• Heat the sesame oil in the same skillet or wok over a medium-high heat. Add the rice and cook stirring frequently, until heated through, about 3 minutes. Add the shrimp-cabbage mixture back to the skillet, stir in the soy sauce and sesame seeds and serve.

SESAME SHRIMP & RICE

Steps:

• Microwave rice according to package directions. Meanwhile, in a large skillet or wok, stir-fry snow peas and onions in oil for 1 minute. Add the shrimp, pineapple, oranges and salad dressing; cook until heated through and vegetables are crisp-tender., Sprinkle with almonds. Serve with rice.

SESAME SHRIMP FRIED RICE WITH CABBAGE

Steps:

• Heat the oil in a very large nonstick skillet or wok over a high heat. Add the scallions, ginger and shrimp and cook stirring frequently until the shrimp turn pink, about 1 1/2 minutes. Add the cabbage and continue cooking until it begins to soften, but is still somewhat crisp, about 2 minutes more. Transfer the shrimp-cabbage mixture to a bowl.
• Heat the sesame oil in the same skillet or wok over a medium-high heat. Add the rice and cook stirring frequently, until heated through, about 3 minutes. Add the shrimp-cabbage mixture back to the skillet, stir in the soy sauce and sesame seeds and serve.

SESAME SHRIMP & WILD RICE SALAD

Steps:

• 1. Rinse wild rice thoroughly under cold water to clean, about 1 minute. In a medium saucepan bring rice and water to boil. Reduce heat and simmer, covered 40-50 minutes. Drain and rinse with cold water. Drain again. 2. Combine rice, edamame, shrimp, mandarin oranges,and water chestnuts in a bowl. Cover and chill for several hours. 3. Prepare dressing. Combine vinegar, oils, soy sauce, red pepper, garlic and salt to taste. Chill. 4. Just prior to serving pour dressing over rice and shrimp mixture and toss to combine.

SHRIMP AND BROCCOLINI STIR-FRY WITH SESAME RICE

Steps:

• Cook rice. Stir in sesame seeds.
• Heat 1 tbl. of the oil in a large skillet over medium-high heat. Add the shrimp and cook, stirring often, until opaque throughout, 2-4 minutes. Transfer to a plate; reserve the skillet.
• Add the remaining 2 tabl. of oil to the reserve skillet. Add the scallion, garlic, ginger and chill. Cook, stirring often, until the scallions are tender, 3-4 minutes. Add the broccolini and 1/2 cup water. Cook, stirring occasionally, until the broccolini is crisp-tender, 3-5 minutes.
• Stir in the reserved shrimp, vinegar, and soy sauce and cook, tossing frequently, until the sauce coats the shrimp and broccolini, 2-3 minutes.

SESAME SHRIMP RICE SALAD

Steps:

• In a saucepan, bring water to a boil. Add peas; cover and cook for 2 minutes. Drain and immediately place peas in ice water. Drain and pat dry., In a large bowl, combine the shrimp, rice, onion, red pepper, parsley and snow peas. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over shrimp mixture; toss to coat. Serve immediately.

SESAME RICE NOODLES WITH SHRIMP RECIPE | EPICURIOUS.COM

Steps:

• In a large bowl, whisk together tamari, 1 tablespoon vinegar, oil, garlic, honey and Sriracha. In a separate bowl, toss together cucumber, carrots, radishes, scallions, remaining 3 tablespoons vinegar and salt. Let stand 10 minutes, tossing occasionally.
• Bring a large pot of salted water to a boil. Cook spaghetti as directed on package
• until al dente. During the last 2 minutes of cooking, add shrimp. Drain noodle
• mixture and rinse with cold water, shaking out any excess. Add noodle mixture and
• vegetables to bowl with tamari dressing and toss. Top with sesame seeds.
• calories per serving, 11 g fat (2 g saturated), 59 g carbs, 6 g fiber, 15 g protein
• Nutritional analysis provided by
• Self

SESAME SHRIMP FRIED RICE WITH CABBAGE

Steps:

• Heat the oil in a very large nonstick skillet or wok over a high heat. Add the scallions, ginger and shrimp and cook stirring frequently until the shrimp turn pink, about 1 1/2 minutes. Add the cabbage and continue cooking until it begins to soften, but is still somewhat crisp, about 2 minutes more. Transfer the shrimp-cabbage mixture to a bowl.
• Heat the sesame oil in the same skillet or wok over a medium-high heat. Add the rice and cook stirring frequently, until heated through, about 3 minutes. Add the shrimp-cabbage mixture back to the skillet, stir in the soy sauce and sesame seeds and serve.
• Nutritional analysis per serving (Serving size: 2 cups)
• Calories 460; Total Fat 12 g; (Sat Fat 1.5 g, Mono Fat 4.5 g, Poly Fat 3.5 g) ; Protein 32 g; Carb 55 g; Fiber 7 g; Cholesterol 220 mg; Sodium 580 mg
• Excellent source of: Protein, Fiber, Thiamin, Niacin, Vitamin B6, Vitamin B12, Vitamin C, Vitamin K, Copper, Iron, Magnesium, Manganese, Phosphorus, Selenium, Zinc
• Good source of: Vitamin A, Folate, Pantothenic Acid, Calcium, Potassium