Sriracha Sesame Shrimp

🥘 Ingredients

• butter
  1 tbsp
• cornstarch
  1 tsp
• cucumber
  1 unit
• jasmine rice
  1 c
• scallions
  2 unit
• sesame oil
  2 tbsp
• sesame seeds
  1 tbsp
• shrimp
  12 oz
• soy sauce
  3 tbsp
• sriracha
  2 tbsp
• white wine vinegar
  1 tbsp

🍳 Cookware

• large pan

1. 

   1

   Melt butter in a small pot over medium-high heat. Add half the sesame seeds and toast, stirring constantly, until fragrant and lightly golden ⏱️ 1 minute . Stir in jasmine rice , 1¼ cups water, 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 ⏱️ 15 minutes . Turn off heat; keep covered until ready to serve.

   butter: 1 tbsp, sesame seeds: 1 tbsp, jasmine rice: 1 c
2. 

   2

   Meanwhile, pat shrimp dry with paper towels. Season with salt and pepper. In a medium bowl, whisk together soy sauce , cornstarch , 2 tsp sugar, half the sesame oil , 2 tsp water, and half the sriracha . Add shrimp and toss to thoroughly coat.

   shrimp: 12 oz, soy sauce: 3 tbsp, cornstarch: 1 tsp, sesame oil: 2 tbsp, sriracha: 2 tbsp
3. 

   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.

   cucumber: 1 unit, scallions: 2 unit
4. 

   4

   In a separate medium bowl, combine cucumber, scallion whites, white wine vinegar , remaining sesame oil, 1 tsp sugar, and a big pinch of salt and pepper.

   white wine vinegar: 1 tbsp
5. 

   5

   Heat a large pan over medium-high heat. Add shrimp (and any marinade) and 1 TBSP dressing from the bowl with cucumber salad. Cook, stirring, until mixture begins to thicken and shrimp is firm and cooked through ⏱️ 3 minutes . Season with salt and pepper. Turn off heat.
6. 

   6

   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.