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Honey Sesame Shrimp - easy and healthy shrimp stir-fry with broccoli in honey sesame sauce. Takes only 15 minutes to make!
This Asian-inspired Honey Sesame Shrimp is absolutely delicious. Imagine fresh and succulent shrimp in a sweet, savory honey sesame sauce, with fresh broccoli florets, all in one skillet; the dish is mouthwatering and goes extremely well with rice or noodles.
I love it that the recipe is so easy and calls for very basic everyday ingredients.
To make the honey sesame sauce, you need honey, sesame oil, oyster sauce and apple cider vinegar. For the shrimp, I always buy frozen raw shrimp, shelled and deveined with the tail-on.
This honey sesame shrimp recipe takes only 15 minutes from prep to dinner table. The end result is a wholesome meal perfect for weeknight dinner, or a quick lunch.
I served this with garlic noodles, and we all enjoyed it very much!
Frequently Asked Questions
This recipe is only 221 calories per serving.
What To Serve With Honey Sesame Shrimp
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Honey Sesame Shrimp
Ingredients
- 1 lb (500g) shrimp, shelled, deveined and tail-on
- 1 tablespoon cooking oil
- 1/2 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 1/2 tablespoons honey
- 1 tablespoon oyster sauce
- 1 tablespoon apple cider vinegar
- 4 ozs (120g) broccoli
- white sesame, for garnishing
Instructions
- Heat a small pot of water and cook the broccoli florets for 1 minute. Drain and set aside.
- Heat a skillet over medium heat and add the cooking oil and sesame oil. Sauté the garlic until it turns light brown, then add the shrimp. Stir to combine well before adding the honey, oyster sauce, and apple cider vinegar.
- Stir-fry with a spatula until the shrimp is cooked through. Add the broccoli and stir to combine well. Top with white sesame seeds and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why do you leave the tails on? Since there is a sauce for the shrimp, I really hate trying to get the shrimp out of the sticky sauce-y tail. Much rather have no tails, ready to eat!
You can leave the tails off.
Hi. I’m a 66 year old man who spent many years in South East Asia and I love Asian food. Although I try to follow the directions in the recipe it just doesn’t taste like I remember it tasting when I ate it over there. No doubt not having fresh ingredients has a lot to do with it. So what options do I have? Really enjoy your blog. Wish I could relive my past experiences.
Hi J, this is actually a pretty-Americanized dish. You can try this: https://rasamalaysia.com/sweet-chili-garlic-shrimp/
It seems to me that you basically only eat Shrimp and Chicken. It is very obvious that you don’t like Duck, despite your Chinese origins.
Simone, LOL. I eat pork, fish, and other food, etc. but yes I never cook duck at home. Shrimp and chicken are easy to photograph. Sometimes it’s more about sharing photogenic food on the blog more than what I actually eat at home!
Thanks for having a sense of humour with this reply. Sometimes I am a bit too glib and blunt, but I think your blog is fantastic. I will always be a fan no matter what. I am a daily visitor and love most of your blog posts, despite the overwhelming chicken and shrimp posts. Your mother would be so proud of your accomplishments.
Haha, no worries. I will be serving up other non-chicken and shrimp posts. Just watch! ;)
Seeing as you love shrimp and chicken so much I’ll give you ideas of recipes to do. Shrimp and Grits, Shrimp and Chicken Paella, Shrimp and Chicken Linguine, Shrimp and Chicken Gumbo, Thai Shrimp and Chicken Soup, Shrimp and Chicken Chow Mein, Shrimp and Chicken Dumplings. That should keep you even more busy, I am sure you’d love some of those.:)
Simone, LOL, thanks for the great suggestions. I have a bunch of non-shrimp and chicken recipes that I have yet to post. I already have Thai shrimp and chicken soup: https://rasamalaysia.com/thai-coconut-chicken-and-shrimp-soup/