TOTAL TIME: Prep: 15 min. + marinating
MAKES: 2 servings


  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil, divided
  • 2 teaspoons lemon juice
  • 1/4 teaspoon garlic powder
  • Dash lemon-pepper seasoning
  • 1/2 pound medium shrimp, peeled and deveined
  • Hot cooked rice, optional
  • 1 tablespoon sesame seeds, toasted


  1. In a resealable plastic bag, combine the soy sauce, 1 tablespoon sesame oil, lemon juice, garlic powder and lemon-pepper; add shrimp. Seal bag and turn to coat; refrigerate for 30 minutes.
  2. Drain and discard marinade. In a skillet, saute shrimp in remaining sesame oil until shrimp turn pink, about 3 minutes. Serve with rice if desired. Sprinkle with sesame seeds. Yield: 2 servings.
Originally published as Sesame Shrimp in Cooking for One or Two Cookbook 2003, p222

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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laplantes User ID: 1460716 106543
Reviewed Aug. 12, 2014

"This had great flavor for so little time and effort. I will definitely make this a regular! I did not put the sesame seeds on it."

amateur cook User ID: 4624434 156345
Reviewed Apr. 17, 2010

"Made this tonite for dinner. This was excellent. The marinade was very good. It was a simple, quick, and easy recipe. However, I wasn't too crazy about the sesame seeds, but otherwise, this tasted very good. This is best served hot, with rice, maybe serve with green beans, and a simple, light dessert. This is DEFINITELY a keeper, and it's going in my recipe box."

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