Spicy Sriracha Sesame Shrimp with Cucumber Salad and Jasmine Rice

If you love a little heat, this spicy sriracha sesame shrimp is about to become your new favorite weeknight meal. Plump shrimp are tossed in a savory-sweet sriracha-soy marinade, then quickly pan-seared until perfectly tender. The sauce thickens into a glossy glaze that coats every bite.

On the side, a refreshing cucumber salad with sesame oil and rice vinegar adds a cool, crisp contrast. Fluffy jasmine rice soaks up all the delicious flavors, making this a complete and satisfying dinner that comes together in under 30 minutes.

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Ingredients

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon CornstarchView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 unit CucumberView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Melt 1 tablespoon butter in a small pot over medium-high heat. Add half the sesame seeds and toast, stirring constantly, until fragrant and light golden, 30 seconds to 1 minute. Stir in rice, 1¼ cups water and a pinch of salt. Bring to a boil, then cover, lower heat and simmer gently until tender, about 15 minutes. Keep covered off heat until ready to serve.
2. Pat shrimp dry with paper towels. Season with salt and pepper. In a medium bowl, whisk together 2 teaspoons sugar, soy sauce, 2 teaspoons sesame oil (reserve the rest), 2 teaspoons water, cornstarch and half the sriracha. Add shrimp and toss to coat.
3. Wash and dry all produce. Peel cucumber, then halve lengthwise. Scoop out seeds with a spoon and discard. Slice flesh crosswise into thin half-moons. Trim and thinly slice scallions, separating whites and greens.
4. In another medium bowl, combine cucumber, scallion whites, vinegar, remaining sesame oil, 1 teaspoon sugar and a big pinch of salt and pepper. Toss to coat.
5. Heat a medium pan over medium-high heat. Add shrimp with its marinade, plus 1 tablespoon liquid from the cucumber salad bowl. Cook until marinade thickens and shrimp is firm and opaque, 3-4 minutes. Season with salt and pepper. Remove from heat.
6. Fluff rice with a fork. Season with salt and pepper. Divide rice, shrimp and cucumber salad among plates. Drizzle with any sauce remaining in the pan. Sprinkle with remaining sesame seeds and garnish with scallion greens. Drizzle with remaining sriracha if desired.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before marinating.

What can I substitute for jasmine rice?

Any long-grain white rice works, but adjust cooking time according to package directions.

Is this recipe gluten-free?

It contains soy sauce, which typically has wheat. Use tamari or coconut aminos for a gluten-free version.