---
title: Sriracha Sesame Shrimp
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/2018w50-r13-sriracha-sesame-shrimp-5ccb405e6b574a000b4d97e6
servings: 2
prep_time: 10 minutes
cook_time: 10 minutes
time_required: 20 minutes
difficulty: Easy
allergens: [Shellfish, Soy, Wheat, Milk]
tags: [Spicy, Asian, Seafood, Quick]
rating: 4.5
rating_count: 4200
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Bold and brilliant flavors with lively heat
  - theme: Texture
    text: Cool crisp salad complements tender shrimp
image: "https://images.recipes.furrysalamander.com/sriracha-sesame-shrimp.avif"
---

Melt @butter{1%tbsp} in a small pot over medium-high heat. Add half the @sesame seeds{1%tbsp} and toast, stirring constantly, until fragrant and lightly golden ~{1%minute}. Stir in @jasmine rice{1%cup}, 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.

Meanwhile, pat @shrimp{12%oz} dry with paper towels. Season with salt and pepper. In a medium bowl, whisk together @soy sauce{3%tbsp}, @cornstarch{1%tsp}, 2 tsp sugar, half the @sesame oil{2%tbsp}, 2 tsp water, and half the @sriracha{2%tbsp}. Add shrimp and toss to thoroughly coat.

Wash and dry all produce. Trim, peel, and halve @cucumber{1%unit} lengthwise. Scoop out and discard seeds with a spoon. Slice cucumber crosswise into thin half-moons. Trim and thinly slice @scallions{2%unit}, separating whites from greens.

In a separate medium bowl, combine cucumber, scallion whites, @white wine vinegar{1%tbsp}, remaining sesame oil, 1 tsp sugar, 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 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.

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.