HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSriracha Sesame Shrimp
Sriracha Sesame Shrimp

Sriracha Sesame Shrimp

with Cucumber Salad and Jasmine Rice

20-Min Meal
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Does sriracha make your taste buds do the cha cha? Then you’ll love this tasty Asian-style recipe—it’s like a party in your mouth. It features plump, tender shrimp in soy sauce with some of the spicy chili sauce mixed in for lively heat. But that’s not the only thing getting in on the fun: a cool crisp sesame cucumber salad and fluffy white rice complete this bonanza of bold and brilliant flavors.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time20 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 tablespoon

Sesame Seeds

¾ cup

Jasmine Rice

10 ounce



2 tablespoon

Soy Sauce

(ContainsSoy, Wheat)

1 tablespoon

Sesame Oil

1 teaspoon


1 teaspoon


1 unit


2 unit


5 teaspoon

White Wine Vinegar

Not included in your delivery

1 tablespoon



1 tablespoon


Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2343 kJ
Calories560 kcal
Fat17 g
Saturated Fat5 g
Carbohydrate75 g
Sugar9 g
Dietary Fiber2 g
Protein25 g
Cholesterol215 mg
Sodium1220 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small pot
Medium Bowl
Paper Towel
Medium Pan
Instructionsarrow up iconarrow up icon
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Melt 1 TBSP butter in a small pot over medium-high heat. Add half the sesame seeds and toast, stirring constantly, until fragrant and light golden, 30 seconds to 1 minute. Stir in rice, 1¼ cups water, and a pinch of salt. Bring to a boil, then cover, lower heat, and reduce to a gentle simmer. Cook until tender, about 15 minutes. Keep covered off heat until meal is ready.


Pat shrimp dry with paper towels. Season with salt and pepper. In a medium bowl, whisk together 2 tsp sugar, soy sauce, 2 tsp sesame oil (save the rest for step 4), 2 tsp water, cornstarch, and half the sriracha. Add shrimp and toss to coat.


Wash and dry all produce. Peel cucumber, then halve lengthwise. Scoop out seeds with a spoon and discard. Slice flesh crosswise into thin halfmoons. Trim, then thinly slice scallions, separating greens and whites.


Place cucumber, scallion whites, vinegar, remaining sesame oil, 1 tsp sugar, and a big pinch of salt and pepper in another medium bowl and toss to coat.


Heat a medium pan over mediumhigh heat. Add shrimp and its marinade, as well as 1 TBSP liquid from bowl with cucumber salad. Cook, until marinade begins to thicken and shrimp is firm and opaque, 3-4 minutes. Season with salt and pepper. Remove from heat.


Fluff rice with a fork. Season with salt and pepper. Divide rice, shrimp, and salad between plates. Drizzle with any sauce in pan. Sprinkle with remaining sesame seeds and garnish with scallion greens. Drizzle with remaining sriracha if desired.