Sesame oil and seeds are used twice in this simple and delicious main meal, giving the shrimp and peppers a nutty flavor.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 cups water
- 1 cup uncooked white rice
- 1 pound medium shrimp, peeled and deveined
- ¼ teaspoon ground ginger
- ¼ teaspoon cayenne pepper
- 1 clove garlic, minced
- 1 tablespoon sesame seeds
- ¼ teaspoon ground black pepper
- 2 tablespoons sesame oil
- 1 red bell pepper, sliced into thin strips
- 3 green onions, sliced
- 3 tablespoons teriyaki sauce
- ½ pound sugar snap peas
- ⅛ cup cornstarch
- ¾ cup chicken broth
- ¼ teaspoon salt
Instructions
- In a medium saucepan, bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.
- 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.
- 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.
- Stir cornstarch into chicken broth and add to wok; cook, stirring until mixture boils. Sprinkle with salt. Spoon shrimp mixture over rice.
Nutrition Facts
| Calories | 396 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 173 mg |
| Dietary Fiber | 3 g |
| Protein | 24 g |
| Saturated Fat | 2 g |
| Sodium | 885 mg |
| Sugars | 3 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
My husband and I both loved this recipe. The only change I made was using sushi-style pickled ginger instead of dried because that is what I had on hand. Will definitely make again.
I noted to put less cayenne in. It was a little strong on heat. Other than that, it was a great tasting meal that was filling. I am putting in 1/8th tsp cayenne instead of 1/4 tsp. I granted fresh ginger also.
I didn’t cook the vegies with the sesame oil, as someone pointed out, it would have way too strong. I added about a tablespoon to the shrimp mixture in the bag and the same to the sauce. we loved it. Practically liked the pan.
I made this last evening for supper. Pretty much followed the recipe except I used a 12 ounce package of thawed Sugar snap peas, sliced red and yellow peppers, and green beans, with a small amount of leftover chopped jarred pimentos. Was good, but if I make this again, I’ll add more teriyaki sauce and chicken broth. A little too light on flavor and moisture for my taste, but worth making again. Got 4 one cup servings out of recipe.
Very easy and I received rave reviews!!
Very good! Ginger was great with it!
Great recipe. To the reviewers who say that you cannot stir fry in sesame oil that is incorrect. You can stir fry in light sesame oil. Dark or toasted sesame oil is used for flavoring.
I used fresh ginger which was a little strong, so I had to add two extra T. of teriyaki sauce to balance it out.
Loved it. The cayenne pepper added a nice kick. I will definitely make this again.
This was good. I took the advice of other reviewers and doubled the sauce.
Loved this!! Did my own thing with the veggies, but will definitely use this again. Thank you!!!
Easy to make. Agree olive oil should be used to stir fry with sesame oil added with the sauce. My entire family enjoyed this dish. It does hold some heat with the Cayenne and black pepper.
This was really tasty. My husband was raving. I added onion (caramelized) and mushrooms to the vegetable saute. I also used green beans (blanched) instead of snow peas because that’s what I had. Everything else was exactly to the recipe. Will definitely make this again.
I usually use fresh ginger when making a stir fry, but even though I only had dried ginger this time, it came out delicious. I was hesitant to use chicken broth for a shrimp stir fry, but I’m so glad I gave it a whirl. The combination of flavors was spot on. I think this may be my hubby’s favorite shrimp stir fry.
This was delicious. It took a little time to prepare as I made a couple of additions. I added some broccoli florets and chopped celery. I also added some small scallops along with the shrimp.
Very delicious! Made with pasta instead of rice. I think next time I will make it with rice!
Do not use sesame oil for stir frying, can add for flavor later.
Made as directed, fresh ginger the only deviation. Absolutely delicious, enough heat to leave some warmth on my tongue, enhanced by the sweetness of the teriyaki & peas, a true keeper
This was a delicious stir fry!!!! Easy to make, just a bit of prep. Thank you all for sharing!
I added extra shrimp and a little more spice. It may be why I had to add more corn starch for appropriate thickness. I will make again soon.
This is my first review I’ve ever left. And I’ve been using This app for some years now. This recipe was so good. I didn’t change a thing. Has a tiny kick to it but nothing crazy. I’ll definitely be making it again and already shared with family.