Sesame Shrimp Stir-Fry Recipe -
Sesame Shrimp Stir-Fry Recipe
  • READY IN 55 mins

Sesame Shrimp Stir-Fry

Recipe by  

"This quick and tasty main dish has a double hit of sesame oil and seeds that add nutty flavor to crisp peppers and shrimp."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    55 mins


  1. In a medium saucepan, bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.
  2. While rice is simmering, combine shrimp, ginger, cayenne pepper, garlic, sesame seeds and black pepper in a large plastic food storage bag. Allow to marinate in the refrigerator.
  3. Heat sesame oil in a large wok or skillet. Add red bell pepper and green onions; saute 3 to 4 minutes to soften slightly Add teriyaki sauce. Add peas and shrimp with seasoning; saute 4 minutes or until shrimp are opaque.
  4. Stir cornstarch into chicken broth and add to wok; cook, stirring until mixture boils. Sprinkle with salt. Spoon shrimp mixture over rice.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Oct 09, 2006

Can I give this 10 stars?? Excellent dish! Couple changes I made.. I used fresh grated ginger instead of powdered and added some lemon zest to the shrimp. I used 8-12 shrimp per pound then partial way through I butterflied them in half. The larger shrimp the better you are, these things are as succulant as lobster tails!! A+++ recipe, great reviews from guests! Thanks for adding it :)

Most Helpful Critical Review
May 12, 2006

theres only one problem with this recipe. you should never cook in sesame oil!!! its for flavor only! cook in regular vegetable oil or another oil of your choice, but if you use sesame oil to fry in it will be too strong and will burn easily! for the sesame flavor, add a few teaspoons of the sesame oil to the sauce. other than that this is an excellent recipe.

Jul 08, 2006

wow...what a yummy recipe! i used canola oil and added a little sesame oil at the end. also, i used about 3/4 tsp of wasabi powder instead of cayenne pepper. also, i substituted fresh ginger pressed through the garlic press and left out the salt. added a little soy sauce too (why not, huh?). i left out the red pepper and added broccoli and sweet onion. i used frozen broccoli and sugar snap peas, but i think i'll use fresh next time and add mushrooms and water chestnuts. my husband and i got some fresh large gulf shrimp and we had no idea what to do with them. thank goodness we found this recipe!

Jan 30, 2004

This was good and easy. I did change a few things. I added 1/4 cup soy sauce to the spices when I marinated the shrimp. Instead of chicken broth I used about 1/2 cup of rice wine and used about 1 tsp of cornstarch. I also substituted soy sauce for the teriyaki sauce. I used powered ginger, but would love to try this with fresh. It turned out very well. My hubby liked it too.

Jun 05, 2007

We liked this dish and consider it a keeper but will make some modifications next time. Agree that the ginger should be fresh and the sesame seeds toasted. We used Hoison sauce instead of the Teriyaki. Next time we will substitute tabasco for the cayenne pepper in the marinade. Will also add cashews for a bit of texture. (This dish paired well with Sauvignon Blanc).

Sep 21, 2005

Really liked this recipe! It was very easy and has a great flavor. The only reason I didn't give it five stars is that it needs more sauce. Next time I'll just add more teriyaki sauce, and the cornstarch/chicken broth combo. This will definatly become a regular on our menu rotation!

May 17, 2006

I definitely agree with "WMAQ" regarding the sesame oil issue. I sauteed in canola oil and flavored with the sesame oil. I used packaged frozen stir fried vegies which made this dish finish up very quickly. Instead of the rice, I boiled up some Ramen Noodles and threw them right into the mix. The sesame oil added such a great flavor and hubby gobbled this up like he hadn't been fed in a week! Thanks Debbie!

Feb 22, 2007

Unnessarily complicated. Why do we need directions for cooking rice. The final result is not worth all those measurements. Just ok for us.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 395 kcal
  • 20%
  • Carbohydrates
  • 50.5 g
  • 16%
  • Cholesterol
  • 173 mg
  • 58%
  • Fat
  • 9.3 g
  • 14%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 24.2 g
  • 48%
  • Sodium
  • 885 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Not The Same Old Chicken
Not The Same Old Chicken

We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.

Slow Cooker Time Savers
Slow Cooker Time Savers

Imagine dinner making itself in the slow cooker while you relax or do other things.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Szechwan Shrimp

See how to make a quick, healthy, spicy shrimp dinner.

Shrimp Fra Diavolo

See how to make simple sauteed shrimp with spicy tomato sauce.

Chicken Stir-Fry

A quick stir-fry that’s slightly sweet, slightly spicy and very veggie friendly.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States