Looking for a quick weeknight meal? This Sesame Shrimp Stir Fry is packed with flavor, and it’s easy to make!
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We love stir fry recipes in our house – they’re one of our go-to’s when we don’t have anything else planned for dinner. Stir fry ingredients are typically items which we keep stocked in the pantry and freezer. Stir fries are easy…and, perhaps more importantly, they’re delicious!
Last week I put a sesame shrimp spin on stir fry with this recipe for Sesame Shrimp Stir Fry. It turned out really well! I used a combination of fresh veggies along with a bag of frozen “stir fry cheater” veggies. Add in some shrimp that soaks in teriyaki marinade for a bit, and you’ve got one heck of a tasty dinner!
Sesame Shrimp Stir Fry
The taste of this shrimp stir fry is out of sight! The shrimp marinates in teriyaki marinade for extra flavor…and then that marinade is used to make an easy sauce. (Don’t worry – it gets fully cooked!) We also made extra rice and turned this into some fantastic leftovers on Day 2. I love a good easy leftovers night!
One of the best things about this stir fry is that the recipe can be easily adapted for what you have on hand. I used both fresh veggies (carrot, snow peas and a package of sliced mushrooms) in addition to a bag of frozen stir fry veggies. (We always keep at least one of those bags in the freezer! If you don’t have any of the fresh veggies around, don’t worry. The frozen veggies work just as well – just make sure to thaw ’em first.)
Any bag of stir fry veggies will work. The version we had was a “deluxe stir fry mix” (whatever that means), and it included broccoli, Italian green beans, carrots, baby corn, water chestnuts and red bell peppers). Feel free to use all fresh veggies, too – just pick your favorite stir fry vegetables and go that route!
Another bonus for this recipe? Time. Raw shrimp only takes a few minutes to cook, so you can get this meal on the table in less than 30 minutes. (That doesn’t count the 1-2 hours for the shrimp to marinate, though. Just toss the shrimp in the marinade a bit before you want to start cooking, and you’ll be all set.)
For the shrimp, I prefer to peel and devein them before cooking. For some recipes (particularly grilled shrimp), I like to leave the tail on. However, for stir fry shrimp, I go ahead and peel the shrimp before cooking. That way it’s easier to eat!
For the sesame flavor, I relied on sesame oil as well as sesame seeds. The oil brings the majority of the sesame punch, but the toasted sesame seeds do add a nutty crunch to the finished stir fry. To toast raw sesame seeds, just spread them into a single layer in a dry skillet. Cook over medium heat for 4-5 minutes, stirring occasionally, until the seeds turn light golden brown. You’ll also be able to smell ’em when they’re toasted!
The sesame seeds can be toasted ahead of time, too. Toasted sesame seeds can be stored in an airtight container in your pantry for up to 6 months. Alternatively, you can freeze toasted sesame seeds for up to 12 months. They bring a great nutty flavor to recipes, and we find it handy to keep a little jar of toasted sesame seeds in the pantry.
Looking for a gluten-free shrimp stir fry recipe? Just use cauliflower rice or quinoa instead of white rice here. Other ways to mix up this recipe include changing the veggies (try zucchini or chopped bok choy!) or adding a bit of spice at the end. We sprinkled some red pepper flakes over this stir fry when we served it for added heat. On night #2, we stirred in some hot chili crisp – woah!
The shrimp and vegetables would also taste great served over noodles. So many delicious options going on here! I hope you enjoy this stir fry as much as we did in our house – it made for a fantastic weeknight meal. Cheers!
Did you make this Sesame Shrimp Stir Fry at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Sesame Shrimp Stir Fry
- 2 cups uncooked white rice
- 16 oz. large shrimp peeled, deveined and tails removed
- ¼ cup teriyaki marinade
- ½ cup water
- 1 Tbsp cornstarch
- 1 Tbsp vegetable oil or canola oil
- 1 large carrot sliced into ½” slices
- 1 15-oz. package stir fry vegetables, thawed
- 8 oz. snow peas
- 8 oz. sliced baby bella mushrooms
- 1½ tsp sesame oil
- 1 Tbsp sesame seeds toasted
- Cook rice according to package instructions; set cooked rice aside.
- Using a large bowl, add shrimp and teriyaki marinade; toss until well combined. Cover and refrigerate 1-2 hours. (Note: Do not marinade the shrimp longer than 2 hours or it will become mushy.)
- Remove shrimp from marinade and set aside. (Note: Do not discard marinade!)
- Stir the water and cornstarch into the leftover marinade; set cornstarch mixture aside.
- Place a wok or large skillet over medium-high heat.
- Once hot, add oil and sliced carrots; sauté, stirring occasionally, for 1 minute.
- Add stir fry vegetables, snow peas, mushrooms and sesame oil; sauté, stirring occasionally, for 2-3 minutes.
- Add shrimp; continue sauteing, stirring occasionally, for 3-5 minutes or until shrimp are pink and fully cooked.
- Add marinade mixture (from above) and bring to a boil. Sauté, stirring occasionally, until sauce has thickened.
- Serve over cooked rice. Top with toasted sesame seeds before serving.
Looking for more tasty stir fry recipes? Check out these other favorites, too: