Easy Ginger Sesame Shrimp Stir-fry Recipe

By Rena |

This Easy Ginger Sesame Shrimp Stir-fry Recipe is bursting flavor and very easy to make. It is healthy, filling, and can be ready in about 30 minutes. An easy dinner recipe that your whole family will fall in love with.

sesame shrimp stir fry in a skillet

We love having Stir-fry dinners and this Easy Sesame Shrimp Stir-fry recipe was a hit! I have to admit that a couple of my kids picked out the sugar snaps because they just hate it in general. If you have picky eaters feel free to use veggies they will eat with this recipe.

If you’re looking for other delicious shrimp recipes, why not also try my Grilled Pineapple Shrimp Skewers with Coconut Dip and my Lemon Garlic Shrimp Skillet!

why you’ll love this easy ginger sesame shrimp stir fry

  • A delicious homemade stir fry sauce. Made with honey, soy sauce, and chili garlic sauce, this sweet and savory sauce hits all the right notes – finger-licking good!
  • A healthy stir fry. With protein-packed shrimp and vibrant veggies. serve with a side of brown rice for a delicious and well-balanced meal.
  • An easy stir fry. A stir fry is a perfect solution to busy weeknights! Whip this dish up in 30 mins, with minimal cook time.

ingredients you’ll need

for the stir fry

  • Shrimp
  • Avocado Oil
  • Veggies – scallions, carrots, sugar snap peas, bok choy, radishes
  • Garlic
  • Ginger
  • Sesame Seeds

for the sauce

  • Honey
  • Low Sodium Soy Sauce
  • Unseasoned Rice Vinegar
  • Toasted Sesame Oil
  • Chili Garlic Sauce
  • Tapioca Starch
  • Water

how to make this ginger sesame shrimp stir fry

  • Make the sauce – whisk the honey, tamari, rice vinegar, sesame oil, and chili garlic sauce in a medium bowl and set aside. In another bowl stir together the tapioca starch and water to make a slurry.
  • Cook the veggies – In a very large skillet or wok, add oil, ginger, garlic, and then your veggies. Stir fry for about 5 mins then set the vegetables aside.
  • Cook the shrimp – Cook for about 2 minutes per side, or until just cooked through. Then add back the veggies and pour on the sauce plus the slurry. Stir until the sauce has thickened.
  • Garnish, serve with rice or noodles and enjoy!
sesame shrimp stir fry in a bowl with rice

recipe notes and tips

  • You can use a wok or a large skillet.
  • Make sure you pat dry the shrimp, so the coating will stick.
  • Have all your ingredients prepped and ready to go, before you fire up the wok? Because things will move very quickly!
  • The ingredients should cook fast, ensure that everything is cooked evenly, stir regularly.
  • Keep an eye on your shrimp, they are done when they turn opaque pink and form a ‘C’ shape.
  • When adding your slurry to thicken the sauce, make sure to stir well to avoid clumping.
  • If you want more spice add in some chili flakes.
  • Feel free to use other veggies, just remember that harder vegetables need a bit longer to cook.
  • Garnish with some sesame seeds.
  • You can use soy sauce or tamari.
  • Serve with rice or noodles.

faq’s

can i use frozen shrimp?

If you want to use frozen raw shrimps for this Easy Ginger Sesame stir-fry recipe you definitely can!

First, remove the frozen shrimp from its packet and place it in a colander. Run in under cold some cold water. Pretty much as if you are rinsing them. This will just thaw the shrimps a bit so you can break them apart and get rid of extra ice crystals.

Place the Shrimps in the skillet with a bit of olive oil and cook under medium heat until pink and done. For this Shrimp Stir-fry recipe, once you’ve cooked it for a few minutes you can set aside and then add it later according to the instructions.

how to peel and devein shrimp

You can buy peeled and deveined shrimp but if have shrimps with the shells on, you’ll need to peel devein them yourself, it’s easy!

To peel shrimp, simply start at the bottom where the legs are attached and carefully pull off the shell. You can leave the tail on as it helps with handling, or you can remove it won’t affect the taste!

Then you’ll need to devein the shrimp, do this by running a small paring knife down the back of each shrimp and removing the dark vein.

If you’ve purchased pre-peeled shrimp you can skip all of this and just carry on with the recipe.

what to serve with this sesame shrimp stir fry

This is a great meal which you can keep light or go hearty, depending on what you serve with it:

  • Top with sesame seeds and chopped green onions and fresh cilantro.
  • White or brown rice
  • Cauliflower rice
  • Noodles
top down shot of stir fry in a skillet

Like Stir Fries? Try these other Stir-fry recipes:

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Sesame Ginger Shrimp & Vegetable Stir-fry

Easy Sesame Ginger Shrimp Stir-fry Recipe

Easy to make Sesame Shrimp Stir-fry that’s loaded with veggies and serviced over brown rice.
5 from 3 votes
Print Pin Rate
Course: Main Course
Cuisine: Asian
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 284kcal
Author: Rena

Ingredients

For the Sauce

  • 3 Tbsp Honey
  • 1/4 Cup Low Sodium Soy Sauce or tamari
  • 1 Tbsp Unseasoned rice vinegar
  • 1 Tsp Toasted Sesame Oil
  • 1 Tsp Chili Garlic Sauce or to taste
  • 1 Tbsp Tapioca Starch
  • 1 Tbsp Water

For the Stir-Fry

  • 2 Tbsp Avocado Oil divided
  • 4 Scallions white and green parts separated, sliced diagonally
  • 3 Garlic Cloves minced
  • 1 2 inch Piece of Fresh Ginger peeled and grated or minced
  • 1/2 Cup Thinly Sliced Carrots
  • 1 Cup Sugar Snap or Snow Peas
  • 1 Cup Sliced Bok Choy stems and leaves separated
  • 1/3 Cup Thinly Sliced Radishes
  • 1 lb Raw Shrimp peeled and deveined, tails removed if desired
  • 2 Tsp Sesame Seeds

Instructions

  • To make the sauce, whisk the honey, tamari, rice vinegar, sesame oil, and chili garlic sauce in a medium bowl and set aside.
  • In a small bowl, stir together the tapioca starch and water to form a slurry and set aside.
  • Heat a very large skillet or wok over medium-high heat. When the pan is hot, add one tablespoon of the oil. 
  • Once the oil is shimmering, add the white parts of the scallions and cook for 1-2 minutes, stirring frequently. Add the ginger and garlic and cook for 30 more seconds.
  • Add the carrots, peas, and bok choy stems and stir-fry for 2-4 minutes until somewhat softened. Stir in the bok choy leaves, radishes, and about half of the green parts of the scallions, reserving the remainder for serving.
  • Stir-fry until the bok choy leaves are just wilted. Transfer the vegetables to a plate.
  • Add the remaining tablespoon of oil to the pan. When it shimmers, add the shrimp. Cook for about 2 minutes per side, or until just cooked through. Return the vegetables to the pan, add the sauce, and stir.
  • Add the starch and water mixture and continue to stir-fry until the sauce is thickened.
  • Serve over rice topped with sesame seeds and the remaining scallions.

Notes

  • You can use a wok or a large skillet.
  • Make sure you pat dry the shrimp, so the coating will stick.
  • Have all your ingredients prepped and ready to go, before you fire up the wok? Because things will move very quickly!
  • The ingredients should cook fast, ensure that everything is cooked evenly, stir regularly.
  • Keep an eye on your shrimp, they are done when they turn opaque pink and form a ‘C’ shape.
  • When adding your slurry to thicken the sauce, make sure to stir well to avoid clumping.
  • If you want more spice add in some chili flakes.
  • Feel free to use other veggies, just remember that harder vegetables need a bit longer to cook.
  • Garnish with some sesame seeds.
  • You can use soy sauce or tamari.
  • Serve with rice or noodles.
  • Please note that the nutrition fact does not include the rice.

Nutrition

Calories: 284kcal | Carbohydrates: 22g | Protein: 25g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 285mg | Sodium: 1504mg | Potassium: 328mg | Fiber: 1g | Sugar: 15g | Vitamin A: 3840IU | Vitamin C: 32.6mg | Calcium: 224mg | Iron: 3.8mg
Tried this Recipe? Tag me Today!Mention @HealthyFitnessMeals or tag #HealthyFitnessMeals!

Reader Interactions

Comments

  1. Megan says

    Hey Rena, this looks super good and I’d like to make it tonight but dont have tapioca starch. I’ve never cooked with it before. Do you have a suggestion for a substitute? Thank you!

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