Spicy sesame shrimp and vegetable stir-fry

A delicious and spicy recipe of sesame shrimp and mixed vegetables in a nourishing and nutritious stir-fry the whole family will love.

I imagine I’m not the only one here to turn to an easy stir-fry when they’re running out of ideas for what to make for dinner. I almost always have all the ingredients on hand and I like that I can easily swap out different vegetables and proteins depending on what I have. This sesame shrimp stir-fry is no exception. The origins of this recipe started in this exact situation: It had been a long day, we had very few ingredients on hand, and I found a bag of frozen shrimp in the freezer.

I ended up concocting this recipe and C immediately told me to write it down. After testing it two more times we landed on this version which I have to say is total perfection! Hope you can use this recipe as an inspiration for your own stir-fry. Maybe you don’t have shrimp, but rather chicken. Or replace it with tofu to make it vegan. You can also add whatever veg you have if you don’t have snow peas and peppers. And of course, I share easy swaps for gochujang sauce although I highly recommend buying some if you find it at your local store. It is absolutely delicious. No matter how you adapt this recipe, I hope it can help you have a healthy and delicious meal on your table in under 30 minutes, because we all need it!

What you need for a sesame shrimp stir-fry:

  • Rice – use rice of your choice. I like the short grain brain, but you can use whatever rice you like and cook according to the directions on the package
  • Vegetables – I like snow peas and peppers, but you can substitute for about 4 cups of your favorite vegetables
  • Raw shrimp – about 1 lb. of medium raw shrimp, peeled and deveined
  • Cloves of garlic
  • Fresh ginger
  • Sauce stir-fry – rice vinegar, sesame oil, soy or tamari sauce, gochujang paste, tapioca starch
  • White sesame seeds
  • Salt and pepper – to taste

What is Gochujang?

Gochujang sauce or paste is a traditional Korean chili paste. It has a spicy and slightly sweet flavor and is usually made with a combination of red peppers, sticky rice, a sweetener like malt or rice syrup, and fermented soybeans. Fermentation gives it a richer flavor and the peppers leave a good kick.

I buy my Gochujang from Whole Foods, but you can also find it in most Asian grocery stores or order Amazon. Alternatively, Kimchi Mari also had a fantastic tutorial on how to make Gochujang at home.

Although it doesn’t have the same robust flavor, if you can’t find gochujang paste, you can replace it with 1/2 tablespoon of sriracha sauce and 1/2 teaspoon of honey.

How to make a slurry

One of the most important components of any stir-fry is the “suspension”. A porridge is just a combination of a starch such as tapioca starch (my preference), cornstarch or arrowroot starch mixed with water. You combine the two before adding to the sauce to make sure it is evenly distributed. A porridge helps thicken the stir-fry sauce so that it isn’t watery and thin.

To make a slime you go mix 1 teaspoon of tapioca starch with 1 teaspoon of lukewarm water. Whisk together in a small bowl before adding the rest to your stir-fry sauce.

How To Make Spicy Sesame Shrimp:

STEP 1: Prepare rice according to package directions and set aside.

2ND STEP: In a large bowl, combine the garlic cloves, minced ginger, 1 tbsp sesame oil, rice vinegar, soy / tamari sauce and gochujang paste and whisk to combine. In a small bowl, combine the tapioca starch with 1 teaspoon of lukewarm water and whisk together. Add to the large bowl with the rest of the stir-fry sauce. Add your shrimp and coat with the sauce. Put in the fridge to marinate while you cook your vegetables.

STEP 3: Add 1 tablespoon of remaining sesame oil to a large skillet or wok over medium heat. Add the snow peas and bell peppers to the pan and cook 5 minutes or until lightly browned and cooked through. Remove from the pan and set aside.

STEP 4: Add your shrimp and sauté the mixture in the pan and cook the shrimp, 1 to 2 minutes per side, or until the shrimp have become opaque and rolled up inward.

STEP 5: Return your vegetables to the pan and simmer until the sauce thickens to your liking. Sprinkle with salt and pepper to taste and 1 to 2 tablespoons of white sesame seeds. Distribute the rice evenly and garnish with the shrimp sauté.

More stir-fry recipes

I love myself a good stir-fry recipe. They’re quick, easy, and great for using up leftover vegetables at hand. Here are some of my favorites:

To print

Spicy sesame shrimp and vegetable stir-fry

A delicious and spicy recipe of sesame shrimp and mixed vegetables in a nourishing and nutritious stir-fry the whole family will love.

  • Author: Davida lederle
  • Preparation time: 10 minutes
  • Cooking time: 15 minutes
  • Total time: 25 minutes
  • Yield: 4 portions 1X
  • Category: Having dinner
  • Method: cook
  • Diet: Gluten free
  • 1 1/2 cup dry rice (whichever type you prefer)
  • 12 ounces snow peas
  • 1 red pepper, seeded and sliced
  • 1 grind medium raw shrimp, shelled and deveined
  • 2 minced garlic cloves
  • 1 thumb Ginger button, grated or minced
  • 2 tablespoon sesame oil, divided
  • 2 tablespoon rice vinegar
  • 3 tablespoon soya sauce low in sodium or tamari
  • 1 tbsp gochujang paste
  • 1 teaspoon tapioca starch (or cornstarch)
  • salt and pepper to taste
  • 12 tablespoon of white sesame seeds, to garnish

  1. Prepare rice according to package directions and set aside.
  2. In a large bowl, combine the garlic cloves, minced ginger, 1 tbsp. Sesame oil, rice vinegar, soy / tamari sauce and gochujang paste and whisk to combine.
  3. In a small bowl, combine the tapioca starch with 1 teaspoon of lukewarm water and whisk together. Add to the large bowl with the rest of the stir-fry sauce.
  4. Add your shrimp and coat with the sauce. Put in the refrigerator to marinate while you cook your vegetables.
  5. Add 1 tablespoon of remaining sesame oil to a large skillet or wok over medium heat. Add the snow peas and peppers to the pan and cook 5 minutes or until lightly browned and cooked through. Remove from the pan and set aside.
  6. Add your shrimp and sauté the mixture in the pan and cook the shrimp 1 to 2 minutes per side or until the shrimp have become opaque and rolled up inward.
  7. Return your vegetables to the pan and simmer until the sauce thickens to your liking.
  8. Sprinkle with salt and pepper to taste and 1 to 2 tablespoons of white sesame seeds.
  9. Distribute the rice evenly and garnish with the shrimp sauté.
  10. Keeps in the refrigerator for up to 3 days, but is best served chilled.

Keywords: spicy shrimp, sesame shrimp, spicy sesame shrimp, gochujang shrimp, sautéed shrimp

Do you like this sesame shrimp stir-fry? Here are some other recipes you might enjoy:

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