Sriracha Sesame Shrimp
with Cucumber Salad and Jasmine Rice
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 tablespoon
Sesame Seeds
¾ cup
Jasmine Rice
10 ounce
Shrimp
(Contains Shellfish)
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
1 tablespoon
Sesame Oil
1 teaspoon
Cornstarch
1 teaspoon
Sriracha
1 unit
Cucumber
2 unit
Scallions
5 teaspoon
White Wine Vinegar
Not included in your delivery
1 tablespoon
Butter
(Contains Milk)
1 tablespoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
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.
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.
