Food & Cooking Recipes Appetizers Sesame Shrimp Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Sesame Shrimp, coated in fragrant sesame seeds and quickly seared in a tiny bit of sesame oil, are full of flavor and very low in fat. Ingredients 4 tablespoons sesame seeds 1 to 2 tablespoons dark sesame oil 1 to 2 tablespoons rice vinegar 2 to 3 tablespoons low-sodium soy sauce 12 large shrimp, peeled and deveined, tail portion of shell removed Four 6-inch bamboo skewers Directions In a small skillet over medium heat, toast the sesame seeds until fragrant. In a shallow dish, combine 2 tablespoons of the sesame seeds with the sesame oil, vinegar, and soy sauce. Thread 3 shrimp onto each skewer, piercing each at the head and tail, and place in the marinade. Turn to coat and set aside for 10 minutes. Spread the remaining 2 tablespoons of sesame seeds on a plate. Transfer the skewers to the plate and coat with the sesame seeds. Heat the skillet over medium-high heat and sear the skewered shrimp for 2 to 3 minutes per side, or until opaque. Pour the remaining marinade over the shrimp and cook until the marinade thickens. Place the skewers on a plate and pour the marinade over. Serve warm or at room temperature. Rate it Print