Easy Shrimp Stir-Fry With Sesame Tahini Sauce Recipe

Rose is a full-time freelance writer who frequently writes about education, special education, DIY projects, food, Milwaukee, and more.


I decided to put together this recipe because I was looking for a new stir-fry option and am always interested in trying a dish that has tahini. Do you ever read a recipe and then make something pretty different with some of the ingredients? A while back, I bookmarked Natalie's recipe for Sesame Soy Spaghetti Squash with Broccoli and Edamame because I was intrigued by the tahini sauce. It took me a couple of months to figure out what I wanted to do with it. This is what I ended up making. I adjusted the sauce slightly based on personal tastes and what we had on hand.

Don't let the long list of ingredients intimidate or discourage you. Most of these ingredients are items that a lot of people keep or hand or can easily acquire and then keep in their cupboards for many more recipes (i.e., vinegar, sesame oil). Additionally, don't be afraid to make adjustments to the sauce and to switch up the vegetable selections to suit your own preferences. Enjoy!

Cook Time

Prep timeCook timeReady inYields

1 hour

20 min

1 hour 20 min

4 servings



  • 1 lb. shrimp, thawed, (I use medium or large cooked, deveined shrimp)
  • 3 tablespoons tahini
  • 2 tablespoons soy sauce
  • 1 tablespoon vinegar of your choice, (I use red wine vinegar)
  • 1 teaspoon sesame oil
  • 2 teaspoons honey
  • 1 teaspoon fresh or dried ginger
  • 1–2 cloves garlic
  • pinch of cumin, (or more to suit your tastes)
  • 1–2 tablespoons water
  • 1 white or yellow medium sized onion, diced
  • 2–3 stalks celery, chopped
  • 1 orange or red pepper, diced
  • 1 can water chestnuts, sliced or whole, drained, (if they're whole, slice before cooking)
  • 8 oz. egg noodles or other pasta of your choice

Instead of Pasta, You Can Substitute Any of the Following for Your Stir-Fry

  • White or brown rice
  • Quinoa
  • Any type of cous cous
  • Barley
  • Spaghetti squash
  • Vegetable ribbons (try eggplant, summer squash, or cabbage)

Step 1: Prepare the Marinade

  1. Combine the tahini, soy sauce, vinegar, sesame oil, honey, ginger, garlic, cumin, and water in a large bowl. Keep in mind that it needs to be large enough to accommodate the shrimp.
  2. I forgot to remove the shrimp tails when I took the recipe photos. If you want to remove the tails, take them off before marinating them.
  3. Add the shrimp to the marinade bowl and mix until they are well covered in sauce.
  4. Cover the bowl and refrigerate for at least 1 hour.

Step 2: Chop the Vegetables

Dice the onion, pepper, celery, and water chestnuts. I chop all of the vegetables while the shrimp is marinating. It's up to you how finely you want to chop everything. Unless you prepare the vegetables right before you're ready to finish making the stir-fry, put them in a Tupperware container or bowl and refrigerate them until you're ready to cook them.

Step 3: Cook the Pasta, Shrimp, and Vegetables

  1. Fifteen-twenty minutes before you're ready to eat, start the water for the pasta.
  2. While the pasta is cooking, cook the vegetables in a large frying pan. I cook them in a couple of spoons of the extra marinade from the shrimp bowl with a little added soy sauce.
  3. When the vegetables are cooked through (approximately 5 minutes), add the shrimp. Mix everything thoroughly so the vegetables are well coated with the marinade. Cook until the shrimp are heated through (another 5 minutes or so).
  4. I usually serve the noodles and shrimp/vegetable mix separately so people can choose their own proportions/mixture method, but you can combine them and serve it in one bowl.
  5. Enjoy! This is a well-balanced dish that can be paired with simple seasonal sliced fruit or a fruit salad to complete the meal.

Another Great Stir-Fry Recipe



Do you enjoy tahini, too? If you've never tried it before, give it a shot.

Have you tried the recipe? Give it a rating!

© 2012 Rose Clearfield


Rose Clearfield (author) from Milwaukee, Wisconsin on July 02, 2012:

Thanks, Carol! You're right that recipes are generally well received here.

carol stanley from Arizona on July 02, 2012:

I love reading new recipes? They seem to be well received at Hubpages. I think we all are looking for some creativity in the kitchen--and of course healthy by all means.

Rose Clearfield (author) from Milwaukee, Wisconsin on June 28, 2012:

Yes, for sure, CriticalMessage! Thanks!

Murphy from Chicagoland, Illinois on June 28, 2012:

This does sound great... When I can taste it before I can taste it ?... Simply from a description... It has to be good... Thanks for sharing this!

Rose Clearfield (author) from Milwaukee, Wisconsin on June 28, 2012:

Thanks Julie!

Blurter of Indiscretions from Clinton CT on June 28, 2012:

Oh boy, this looks yummy. :)

Rose Clearfield (author) from Milwaukee, Wisconsin on June 27, 2012:

Haha I hear ya! Awesome. Let me know what you think if you do try it.

Nira Perkins on June 27, 2012:

Why do I keep looking at this beautiful food? This is another recipe I'll be putting on the list for the week. Thank you for sharing.

Rose Clearfield (author) from Milwaukee, Wisconsin on June 26, 2012:

Thanks Thelma! This is a pretty healthy recipe.

Simone, honestly I'm not big on shrimp either. My husband was looking for a change from sausage stir fry so I started experimenting with shrimp. This would work well with tofu or a different kind of meat.

Thanks, Om! Let me know what you think if you do try it.

Om Paramapoonya on June 26, 2012:

Very nice! I'll give it a try soon and am pretty sure I will love it. Thanks for sharing this yummy-sounding recipe :)

Simone Haruko Smith from San Francisco on June 26, 2012:

I'm not big on shrimp, but this recipe looks so good, I think I might try it with tofu! Heck, everything goes with tofu!

Thelma Alberts from Germany on June 26, 2012:

I love shrimp stir fry. Very healthy recipe. You make my mouth water, randomcreative. Voted up and thanks for sharing.

Rose Clearfield (author) from Milwaukee, Wisconsin on June 26, 2012:

Thanks, Brian! I really appreciate the feedback. I hope that you enjoy the recipe!

BRIAN SLATER on June 26, 2012:

I loved the picture of this recipe, it looks so good, I can smell and taste it even before I 've tried cooking it. This is my type of food and this recipe is high on my list of things to try. Voted up and shared.

Rose Clearfield (author) from Milwaukee, Wisconsin on June 26, 2012:

Thanks so much, Vicki! You'll have to give this a try sometime.

Kelley, there are so many flavors in this recipe. The tahini blends right in with everything. I hope that your boys enjoy it!

unknown spy, this is perfect for shrimp lovers.

snowdrops, thanks, that's awesome. :)

snowdrops from The Second Star to the Right on June 26, 2012:

Shrimp recipes are my favorites!! wish i could vote 100x on your hub :)

Life Under Construction from Neverland on June 26, 2012:

i never tried this recipe but all i know is im crazy in love with shrimp recipes..i must try this one!

kelleyward on June 26, 2012:

I like tahini in recipes where they are full flavored like this one otherwise the taste is too overwhelming for me. This looks pretty good and my boys love shrimp. I'll try this one soon! Thanks!

Victoria Lynn from Arkansas, USA on June 25, 2012:

Very attractive recipe hub! You always do such a good job with the layout. I've only cooked with tahini once, so I have some in the cabinet I need to use. I may have to try this. Thanks!

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