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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.
Course Main Course
Cuisine Asian
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings
Calories 284kcal
Author Rena


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


  • 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.


  • 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.


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