I hope that each and every one of you have a bottle of sesame oil in your kitchen. In everything from stir-fry to cookies, it’s an incredibly delicious, unique flavor. I used to go to Chinatown in New York for $2 bottles, but by now, they’re readily available at any good grocery store.
These are literally a five-minute dish — I bought the shrimp raw and already skewered, and just marinated them for about twenty minutes before cooking. These can be sauteed for barely three minutes, total, flipping once, so you can’t really get much more low-maintenance than that. For a quick weeknight dinner over some rice or a salad, or just on their own as a low-carb snack.
Sesame Shrimp Skewers
2 skewers of medium-sized shrimp (5 shrimp per skewer), peeled and deveined
1 tablespoons reduced-sodium soy sauce
2 tablespoons sesame oil
2 tablespoons olive oil
1/2 tsp garlic powder
Combine the sesame oil, soy sauce, salt and garlic powder, and marinate the shrimp for approximately 15 minutes.
In a large skillet, heat oil over medium-high heat. Add the skewered shrimp to the pan, and cook until shrimp are opaque, about 2 minutes on each side. Transfer skewers to a plate, and serve.