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This Sesame Ginger Shrimp Stir Fry is a vibrant, sizzling pan full of plump shrimp, crisp-tender vegetables, and a glossy, savory-sweet sauce. It comes together in minutes but tastes spectacular, with a perfect balance of nutty sesame, sharp ginger, and garlic. It’s the kind of meal that makes a regular Tuesday feel like a treat.

Why You’ll Love This Sesame Ginger Shrimp Stir Fry

Fast & forgiving: Ready in about 20 minutes and hard to mess up.
Perfectly balanced sauce: A glossy, savory-sweet harmony of ginger, garlic, and sesame.
Endlessly adaptable: Swap proteins or veggies based on what you have.
Light yet satisfying: Umami-rich without feeling heavy or greasy.

Ingredients & Tools

450 g large raw shrimp, peeled and deveined
2 tbsp toasted sesame oil, divided
1 tbsp fresh ginger, finely grated
3 cloves garlic, minced
1 red bell pepper, thinly sliced
200 g broccoli florets
100 g carrots, julienned or thinly sliced
4 spring onions, sliced, whites and greens separated
60 ml soy sauce (or tamari for gluten-free)
2 tbsp honey or maple syrup
1 tbsp rice vinegar
1 tsp cornstarch
2 tbsp water
1 tbsp sesame seeds, for garnish

Tools: A large wok or a 12-inch skillet, a microplane or fine grater for the ginger, a small bowl for the sauce.

Notes: The quality of your sesame oil and the freshness of your ginger really make a difference here. Toasted sesame oil gives that deep, nutty base, while fresh ginger provides a bright, zesty kick that powdered ginger just can’t match.

Nutrition (per serving)

Calories:	285 kcal
Protein:	25 g
Fat:	9 g
Carbs:	25 g
Fiber:	4 g

Serves: 4 | Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

Pat your shrimp completely dry. This is the single most important step for getting a good sear instead of steaming them. Wet shrimp will release water and won’t brown properly.
Have everything prepped and within arm’s reach. Stir-frying happens fast. Once you start cooking, there’s no time to chop garlic or measure soy sauce. This is called “mise en place,” and it’s your best friend here.
Use a high-smoke-point oil for cooking. While toasted sesame oil is fantastic for flavor, it has a low smoke point. You’ll use a neutral oil like avocado or vegetable oil for the initial high-heat cooking, and add the sesame oil later for its aroma.
Don’t skip the cornstarch. It’s what thickens the sauce into a beautiful, glossy glaze that clings to the shrimp and vegetables instead of pooling at the bottom of the pan.

How to Make Sesame Ginger Shrimp Stir Fry

Step 1: Start by prepping all your ingredients. Pat the shrimp dry with paper towels and season lightly with a pinch of salt. Thinly slice the bell pepper, cut the broccoli into small florets, julienne the carrots, and slice the spring onions, keeping the white and green parts separate. Grate the ginger and mince the garlic. This might feel like a lot of work up front, but trust me, it makes the cooking process seamless and stress-free.

Step 2: Make the sauce. In a small bowl, whisk together the soy sauce, honey, rice vinegar, and one tablespoon of the toasted sesame oil. In a separate tiny dish, make a slurry by mixing the cornstarch with the two tablespoons of water until it’s completely smooth. Having the sauce and slurry ready to go is the key to a quick and cohesive stir-fry.

Step 3: Heat your wok or large skillet over medium-high heat. Add one tablespoon of a neutral cooking oil. Once the oil is shimmering hot, add the shrimp in a single layer. You should hear a satisfying sizzle. Cook for about 1-2 minutes per side, just until they turn pink and opaque. Don’t overcrowd the pan—cook in batches if needed. Remove the shrimp to a clean plate; they will finish cooking later.

Step 4: In the same pan, add a bit more oil if needed. Toss in the broccoli and carrots. Stir-fry for about 2 minutes—you want them to get a head start since they take longer to cook. Then, add the bell pepper and the white parts of the spring onions. Continue to stir-fry for another 2-3 minutes until the vegetables are crisp-tender and brightly colored.

Step 5: Push the vegetables to one side of the pan. In the empty space, add the minced garlic and grated ginger. They’ll sizzle on contact—cook for just 30 seconds until incredibly fragrant. Be careful not to burn them! Then, mix them into the vegetables.

Step 6: Return the cooked shrimp to the pan. Give your sauce another quick whisk and pour it over everything. Bring it to a simmer—you’ll see bubbles forming around the edges. Now, stir the cornstarch slurry one last time and drizzle it into the center of the pan while stirring constantly.

Step 7: Keep stirring! The sauce will go from thin and watery to thick and glossy in about 60-90 seconds. Once it nicely coats the back of a spoon, you’re done. Remove the pan from the heat. Stir in the remaining tablespoon of toasted sesame oil and the green parts of the spring onions. This final hit of sesame oil adds a wonderful depth of flavor and aroma.

Step 8: Transfer your stir-fry to a serving platter and sprinkle generously with sesame seeds. Serve immediately over steamed rice or noodles. The dish is best enjoyed hot, when the textures are at their peak—tender shrimp, crisp veggies, and that incredible glossy sauce.

Storage & Freshness Guide

Fridge: Store in an airtight container for up to 2 days.
Freezer: Freeze for up to 1 month; veggies will soften upon thawing.
Reviving: Reheat gently in a skillet with a splash of water to refresh sauce.

Serving Suggestions

Complementary Dishes

Steamed jasmine rice — The fluffy, slightly sticky grains are the perfect canvas for soaking up every last drop of that delicious sesame-ginger sauce.
Simple cucumber salad — Thinly sliced cucumbers with a quick dressing of rice vinegar, a pinch of sugar, and red pepper flakes provide a cool, crisp, and refreshing contrast.
Vegetable spring rolls — A few crispy spring rolls on the side add a different texture and make the meal feel a bit more festive and complete.

Drinks

Iced jasmine green tea — Its light, floral notes cleanse the palate between bites without overpowering the delicate ginger and sesame flavors of the stir-fry.
A crisp lager or pilsner — The beer’s carbonation and mild bitterness cut through the richness of the sauce beautifully, making each bite taste fresh again.
Gewürztraminer (white wine) — This slightly sweet and spicy wine has lychee and ginger notes that are a fantastic flavor mirror to the dish itself.

Something Sweet

Mango sorbet — Its bright, tropical fruitiness is a light and palate-cleansing finish that doesn’t feel too heavy after a savory meal.
Fortune cookies and green tea ice cream — A classic, fun ending. The slightly bitter, earthy notes of the matcha ice cream balance the sweetness of the cookies.
Lychee fruit — Simply serving fresh, chilled lychees from the can is an effortless, refreshing, and naturally sweet way to end the meal.

Top Mistakes to Avoid

Overcooking the shrimp. Shrimp cook incredibly fast and become rubbery if left on the heat too long. They’re done as soon as they turn opaque and form a loose “C” shape. Remember, they’ll get added back to the hot sauce at the end, so it’s better to undercook them slightly initially.
Crowding the pan. If you add too much to the pan at once, the temperature drops, and you end up steaming the food instead of searing it. This leads to soggy vegetables and pale, watery shrimp. Cook in batches if your pan isn’t large enough.
Adding the cornstarch directly to the sauce. Always make a slurry with cold water first. Dumping dry cornstarch directly into the hot pan will result in lumpy sauce—little white specks that never dissolve properly.
Burning the garlic and ginger. They are very delicate and can turn bitter in seconds. Add them towards the end of the veggie cooking time and stir constantly for just 30 seconds until fragrant.

Expert Tips

Tip: Velvet your shrimp for a restaurant-quality texture. Marinate the raw shrimp for 15 minutes in a mixture of 1 egg white, 1 tbsp cornstarch, and 1 tsp of rice wine or sherry. Rinse and pat dry before cooking. This creates a silky, incredibly tender exterior.
Tip: Add a splash of orange juice to the sauce. It won’t make it taste overtly citrusy, but it will add a subtle brightness and complexity that elevates the entire dish.
Tip: For a spicier kick, add a teaspoon of chili-garlic paste (like sambal oelek) or a few dried red chilies to the pan when you cook the garlic and ginger. It infuses the oil with a gentle, building heat.
Tip: If your sauce thickens too much before you’re ready to serve, don’t panic. Just stir in a tablespoon or two of warm water or chicken broth to thin it back out to the perfect consistency.

FAQs

Can I use frozen shrimp?
Absolutely! It’s a great budget-friendly option. Just make sure to thaw them completely in the refrigerator overnight. The key is to pat them extremely dry after thawing. If they’re wet, they’ll steam instead of sear, and they might release a lot of water into your stir-fry, diluting the sauce.

How can I make this stir-fry gluten-free?
It’s super easy. Simply swap the regular soy sauce for tamari or a certified gluten-free soy sauce. Double-check that your rice vinegar is also gluten-free (most are), and you’re all set. All the other core ingredients are naturally gluten-free.

What other vegetables can I use?
This recipe is a fantastic clean-out-the-fridge meal. Snap peas, sugar snap peas, sliced mushrooms, baby corn, water chestnuts, or even zucchini would all work wonderfully. Just keep in mind their cooking times—add harder veggies like carrots first, and softer ones like zucchini last.

Can I make this dish ahead of time?
You can prep all the components ahead—chop the veggies, make the sauce, and even velvet the shrimp. But for the best texture, I highly recommend cooking it just before serving. Leftovers will keep for 2 days in the fridge, but the vegetables will soften upon reheating.

My sauce didn’t thicken. What happened?
This usually means the cornstarch slurry wasn’t activated by enough heat. Make sure you bring the sauce to a full, bubbling simmer before adding the slurry, and then keep stirring over the heat for a full minute or two. If it’s still thin, mix another half-tablespoon of cornstarch with a tablespoon of cold water and stir it in.

Sesame Ginger Shrimp Stir Fry

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Asian, fusion

Servings 4

Total Time 25 minutes

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Make this easy Sesame Ginger Shrimp Stir Fry in just 20 minutes! Featuring plump shrimp, crisp veggies, and a savory-sweet sauce. Get the recipe and cook tonight!

Ingredients

For the stir fry:

450 g large raw shrimp (peeled and deveined)
2 tbsp toasted sesame oil (divided)
1 tbsp fresh ginger (finely grated)
3 cloves garlic (minced)
1 red bell pepper (thinly sliced)
200 g broccoli florets
100 g carrots (julienned or thinly sliced)
4 spring onions (sliced, whites and greens separated)
60 ml soy sauce (or tamari for gluten-free)
2 tbsp honey or maple syrup
1 tbsp rice vinegar
1 tsp cornstarch
2 tbsp water
1 tbsp sesame seeds (for garnish)

Instructions

01
Start by prepping all your ingredients. Pat the shrimp dry with paper towels and season lightly with a pinch of salt. Thinly slice the bell pepper, cut the broccoli into small florets, julienne the carrots, and slice the spring onions, keeping the white and green parts separate. Grate the ginger and mince the garlic.
02
Make the sauce. In a small bowl, whisk together the soy sauce, honey, rice vinegar, and one tablespoon of the toasted sesame oil. In a separate tiny dish, make a slurry by mixing the cornstarch with the two tablespoons of water until it's completely smooth.
03
Heat your wok or large skillet over medium-high heat. Add one tablespoon of a neutral cooking oil. Once the oil is shimmering hot, add the shrimp in a single layer. Cook for about 1-2 minutes per side, just until they turn pink and opaque. Remove the shrimp to a clean plate.
04
In the same pan, add a bit more oil if needed. Toss in the broccoli and carrots. Stir-fry for about 2 minutes. Then, add the bell pepper and the white parts of the spring onions. Continue to stir-fry for another 2-3 minutes until the vegetables are crisp-tender and brightly colored.
05
Push the vegetables to one side of the pan. In the empty space, add the minced garlic and grated ginger. Cook for just 30 seconds until incredibly fragrant. Then, mix them into the vegetables.
06
Return the cooked shrimp to the pan. Give your sauce another quick whisk and pour it over everything. Bring it to a simmer. Now, stir the cornstarch slurry one last time and drizzle it into the center of the pan while stirring constantly.
07
Keep stirring! The sauce will go from thin and watery to thick and glossy in about 60-90 seconds. Once it nicely coats the back of a spoon, you're done. Remove the pan from the heat. Stir in the remaining tablespoon of toasted sesame oil and the green parts of the spring onions.
08
Transfer your stir-fry to a serving platter and sprinkle generously with sesame seeds. Serve immediately over steamed rice or noodles.