Spicy Sriracha Sesame Shrimp with Cucumber Salad and Jasmine Rice

If you love a little heat, this sriracha sesame shrimp recipe will hit the spot. Plump shrimp are coated in a savory-sweet sauce with a kick of sriracha, then quickly pan-seared until tender. The cool, crisp cucumber salad dressed with sesame oil and vinegar balances the spice perfectly.

Serve everything over fluffy jasmine rice for a complete meal that comes together in just 20 minutes. It’s an easy weeknight dinner that feels special without the fuss.

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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 lightly golden, 30 seconds to 1 minute. Stir in rice, 1¼ cups water and a pinch of salt. Bring to a boil, then cover and reduce to a gentle simmer. Cook until water is 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 teaspoons sugar, half the sesame oil, 2 teaspoons water and half the sriracha. Add shrimp and toss to coat thoroughly.
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 teaspoon sugar and a big pinch of salt and pepper. Toss to combine.
5. Heat a large pan over medium-high heat. Add shrimp (and any marinade) and 1 tablespoon of the dressing from the cucumber salad bowl. Cook, stirring, until the 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 the pan) and cucumber salad alongside. Sprinkle with scallion greens and remaining sesame seeds. Drizzle with remaining sriracha, if desired.

Recipe Tips

FAQ

Can I use brown rice instead of jasmine rice?

Yes, but adjust the cooking time and water amount according to the package instructions for brown rice.

Can I make this dish ahead?

The shrimp is best served fresh, but you can prep the cucumber salad and cook the rice in advance. Reheat the rice and cook the shrimp just before serving.

Is there a substitute for sriracha?

You can use any hot chili sauce, such as sambal oelek or gochujang, adjusting the amount to taste.