Food is memories. Sesame shrimp brings back memories of my Abuela (Grandmother) Mabel. This was our favorite dish – ever! So much so, Abuela and I used to fight over who got the last bite! I can laugh now about this…but back then it was war and not a laughing matter I would cross my arms and announce to my family, “When I grow up, I’m going to buy all the shrimp I want and make sesame shrimp everyday – just for me!”…I suffered from only child syndrome.
These memories make my Mother, Aunt and I laugh till this day. I did grow up to buy shrimp pretty often…but not everyday. These days I do share; counting each shrimp. Everyone gets the same amount LOL!
So here is the dish we fought over for years throughout my childhood: sesame shrimp. I served it over tortilla, making it a sort of asian taco, but this would taste wonderful over rice as well.
Sesame Shrimp Tacos
*Photos and editing done by me.
- 1 pound of large uncooked shrimp, deveined and tails removed
- 1/2 cup of low sodium soy sauce
- 1 tbsp of cornstarch
- About 3 shakes of sesame seeds
- A handful of cilantro, roughly chopped
- 2 large cloves of garlic, minced
- 1 tbsp of olive oil
- Flour tortillas
- Combine soy sauce and cornstarch in a small bowl, whisk together until cornstarch dissolves. Pour over shrimp in a large bowl and let marinate for at least 1 hour.
- Sprinkle sesame seeds over marinated shrimp and lightly toss together.
- Prepare wok with 1 tbsp of olive oil, add garlic and stir over medium high heat until fragrant (about 1 minute). Add marinated shrimp to wok and cook over medium high heat, tossing frequently for about 1 minute. Cover and allow to cook through until shrimp curls and turns pink, toss often.
- Add chopped cilantro to wok and toss until coated.
- Heat tortilla over open flame, flipping 2 to 3 times (be careful not to burn your fingers).
- Serve shrimp over tortilla and enjoy!!!