Sesame-Crusted Shrimp

31 INGREDIENTS • 18 STEPS • 1HR 30MINS

Sesame-Crusted Shrimp

Feast your senses on Sesame-Crusted Shrimp, encased in a crisp layer of sesame seeds and served with an exotic ginger sauce, atop nutty black rice. Accompanying the dish is a tangy kimchi carrot slaw and a medley of stir-fried vegetables, making each bite a burst of umami and freshness.
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author_avatar
Gordon Ramsay
Born in Scotland and raised in Stratford-upon-Avon, England, Gordon Ramsay trained with top chefs and opened successful restaurants worldwide. He's also a global TV star with shows like Next Level Chef, Hell’s Kitchen, and MasterChef.
https://www.gordonramsay.com/
Feast your senses on Sesame-Crusted Shrimp, encased in a crisp layer of sesame seeds and served with an exotic ginger sauce, atop nutty black rice. Accompanying the dish is a tangy kimchi carrot slaw and a medley of stir-fried vegetables, making each bite a burst of umami and freshness.
1HR 30MINS
Total Time
Ingredients
Servings
2
us / metric
Scallion
to taste
Scallions
Fresh Cilantro
to taste
Fresh Cilantro
Black Rice
Black Rice
1 cup
Black Rice
Water
1 3/4 cups
Water
Vegetable Bouillon Cube
1 tsp
Vegetable Bouillon Cube
Sesame-Crusted Shrimp
Soy Sauce
3 Tbsp
Soy Sauce
Rice Vinegar
2 Tbsp
Rice Vinegar
Sesame Oil
2 Tbsp
Sesame Oil
Garlic
2 cloves
Garlic, grated
Cane Sugar
1 pinch
Cane Sugar
Shrimp
8 oz
Shrimp, peeled, deveined
Egg
1
Egg, whisked
Black Sesame Seeds
1/2 cup
Black Sesame Seeds
Ginger Sauce
Yellow Onion
3/4 cup
Yellow Onion, chopped
Garlic
1 clove
Garlic, roughly chopped
Fresh Ginger
3 Tbsp
Fresh Ginger, peeled, roughly chopped
Lemon Juice
2 Tbsp
Lemon Juice
Soy Sauce
4 Tbsp
Soy Sauce
Honey
1 tsp
Honey
Rice Vinegar
as needed
Rice Vinegar
Kimchi Carrot Slaw
Kimchi
1/2 cup
Kimchi, thinly sliced
Carrot
1
Large Carrot, shredded
Rice Vinegar
1 splash
Rice Vinegar
Kosher Salt
1 pinch
Kosher Salt
Vegetable Stir Fry
Vegetable Oil
1 Tbsp
Vegetable Oil
Garlic
2 cloves
Garlic, thinly sliced
Baby Bok Choy
3 heads
Baby Bok Choy
Napa Cabbage
1/4 head
Napa Cabbage, thinly sliced
Oyster Sauce
1 Tbsp
Oyster Sauce
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Sesame Oil
to taste
Sesame Oil
Love This Recipe?
author_avatar
Gordon Ramsay
Born in Scotland and raised in Stratford-upon-Avon, England, Gordon Ramsay trained with top chefs and opened successful restaurants worldwide. He's also a global TV star with shows like Next Level Chef, Hell’s Kitchen, and MasterChef.
https://www.gordonramsay.com/
Cooking InstructionsHide images
step 1
Make the Black Rice: Place Black Rice (1 cup), Water (1 3/4 cups), and Vegetable Bouillon Cube (1 tsp) in a medium saucepan with a tight fitting lid.
step 2
Bring to a boil over high heat then immediately reduce to a simmer, cover and cook for 30 minutes (or according to package directions).
step 3
Turn off the heat and let sit, covered, for 5 minutes before fluffing with a fork. Replace the lid to keep warm.
step 4
Make the Ginger Sauce: Place Yellow Onion (3/4 cup), Garlic (1 clove), Fresh Ginger (3 Tbsp), Lemon Juice (2 Tbsp), Soy Sauce (4 Tbsp), Honey (1 tsp), and Rice Vinegar (as needed) in a blender and process until smooth. Taste for seasoning and adjust as needed. Set aside. Sauce can be made up to three days ahead of time and kept in the refrigerator in an airtight container.
step 5
Make the Slaw: In a small mixing bowl, combine Kimchi (1/2 cup), Carrot (1), Rice Vinegar (1 splash), and Kosher Salt (1 pinch). Set aside.
step 6
Marinate the Shrimp: In a medium bowl, whisk together Soy Sauce (2 Tbsp), Rice Vinegar (2 Tbsp), Sesame Oil (2 Tbsp), Garlic (2 cloves), and Cane Sugar (1 pinch).
step 7
Place the Shrimp (8 oz) in the bowl and use a spoon to ensure all sides are coded in the marinade. Let marinate for at least 30 minutes, stirring halfway through.
step 8
After the shrimp are marinated, place the Black Sesame Seeds (1/2 cup) in a shallow dish.
step 9
Place the whipped Egg (1) white in another shallow dish.
step 10
Set a large skillet heat. Once hot, add about 2 teaspoons to the skillet and coat the pan.
step 11
Remove one shrimp from the marinade and let the excess drip off, dip in the egg white to coat then set on top of the sesame seeds. Use a spoon or your hands to coat the shrimp on all sides with the seeds, pressing down lightly to ensure they stick.
step 12
Transfer to the hot pan and work quickly to repeat with the remaining shrimp. Let each shrimp cook for about 30 seconds - 1 minutes, until they start to curl up into a C shape.
step 13
Flip and fry until golden brown, crispy and cooked through, less than 1 minute on the second side. Transfer to a plate and keep warm.
step 14
Make Vegetable Stir Fry: Separate the Baby Bok Choy (3 heads) leaves and stems, then thinly slice the stems diagonally and tear the leaves into small pieces.
step 15
Heat the Vegetable Oil (1 Tbsp) in a large skillet (or wok) over medium heat and add the Garlic (2 cloves) cooking until the edges start to brown, about 1 minute.
step 16
Add the Napa Cabbage (1/4 head) and bok choy stems and let cook for about 1 minute, tossing frequently.
step 17
Add the bok choy leaves along with the Soy Sauce (1 Tbsp) and Oyster Sauce (1 Tbsp) and some Freshly Ground Black Pepper (to taste) tossing to combine. Remove from heat as soon as the leaves have wilted and drizzle with a bit of Sesame Oil (to taste).
step 18
Assemble: Divide rice among bowls. Top each bowl with the stir fry, followed by the slaw and shrimp. Drizzle all over with ginger sauce and top with Scallions (to taste) and Fresh Cilantro (to taste)
step 18 Assemble: Divide rice among bowls. Top each bowl with the stir fry, followed by the slaw and shrimp. Drizzle all over with ginger sauce and top with Scallions (to taste) and Fresh Cilantro (to taste)
RECIPES TAG
Dairy-Free
Asian
Fish & Seafood
Dinner
Rice
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