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Easy Shrimp Stir Fry with Sesame Tahini Sauce Recipe

Updated on September 2, 2016
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Rose is a full-time freelance writer who frequently writes about education, special education, DIY projects, food, Milwaukee, and more.

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3.8 stars from 8 ratings of Shrimp Stir Fry with Sesame Tahini Sauce

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 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 time: 1 hour
Cook time: 20 min
Ready in: 1 hour 20 min
Yields: 4 servings
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Ingredients

  • 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)

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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.
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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.

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I serve the noodles and vegetable/shrimp mix separately, but you can combine them.
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I serve the noodles and vegetable/shrimp mix separately, but you can combine them.
I serve the noodles and vegetable/shrimp mix separately, but you can combine them. | Source
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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 spoons of 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 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.

Enjoy!

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    • randomcreative profile image
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      Rose Clearfield 5 years ago from Milwaukee, Wisconsin

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

    • carol7777 profile image

      carol stanley 5 years ago from Arizona

      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.

    • randomcreative profile image
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      Rose Clearfield 5 years ago from Milwaukee, Wisconsin

      Yes, for sure, CriticalMessage! Thanks!

    • CriticalMessage profile image

      Murphy 5 years ago from Chicagoland, Illinois

      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!

    • randomcreative profile image
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      Rose Clearfield 5 years ago from Milwaukee, Wisconsin

      Thanks Julie!

    • Julie DeNeen profile image

      Blurter of Indiscretions 5 years ago from Clinton CT

      Oh boy, this looks yummy. :)

    • randomcreative profile image
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      Rose Clearfield 5 years ago from Milwaukee, Wisconsin

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

    • nmdonders profile image

      nmdonders 5 years ago

      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.

    • randomcreative profile image
      Author

      Rose Clearfield 5 years ago from Milwaukee, Wisconsin

      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 profile image

      Om Paramapoonya 5 years ago

      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 Smith profile image

      Simone Haruko Smith 5 years ago from San Francisco

      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 profile image

      Thelma Alberts 5 years ago from Germany

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

    • randomcreative profile image
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      Rose Clearfield 5 years ago from Milwaukee, Wisconsin

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

    • BRIAN SLATER profile image

      Brian Slater 5 years ago from England

      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.

    • randomcreative profile image
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      Rose Clearfield 5 years ago from Milwaukee, Wisconsin

      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 profile image

      snowdrops 5 years ago from The Second Star to the Right

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

    • unknown spy profile image

      IAmForbidden 5 years ago from Neverland - where children never grow up.

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

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      kelleyward 5 years ago

      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 profile image

      Victoria Lynn 5 years ago from Arkansas, USA

      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!