This quick and tasty main dish has a double hit of sesame oil and seeds that add nutty flavor to crisp peppers and shrimp.

Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.

    Advertisement
  • 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

396 calories; protein 24.2g 48% DV; carbohydrates 50.5g 16% DV; fat 9.3g 14% DV; cholesterol 172.9mg 58% DV; sodium 885.3mg 35% DV. Full Nutrition

Reviews (368)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/09/2006
Can I give this 10 stars?? Excellent dish! Couple changes I made.. I used fresh grated ginger instead of powdered and added some lemon zest to the shrimp. I used 8-12 shrimp per pound then partial way through I butterflied them in half. The larger shrimp the better you are, these things are as succulant as lobster tails!! A+++ recipe, great reviews from guests! Thanks for adding it :) Read More
(169)

Most helpful critical review

Rating: 3 stars
05/12/2006
theres only one problem with this recipe. you should never cook in sesame oil!!! its for flavor only! cook in regular vegetable oil or another oil of your choice, but if you use sesame oil to fry in it will be too strong and will burn easily! for the sesame flavor, add a few teaspoons of the sesame oil to the sauce. other than that this is an excellent recipe. Read More
(444)
511 Ratings
  • 5 star values: 299
  • 4 star values: 158
  • 3 star values: 42
  • 2 star values: 6
  • 1 star values: 6
Rating: 3 stars
05/12/2006
theres only one problem with this recipe. you should never cook in sesame oil!!! its for flavor only! cook in regular vegetable oil or another oil of your choice, but if you use sesame oil to fry in it will be too strong and will burn easily! for the sesame flavor, add a few teaspoons of the sesame oil to the sauce. other than that this is an excellent recipe. Read More
(444)
Rating: 5 stars
10/09/2006
Can I give this 10 stars?? Excellent dish! Couple changes I made.. I used fresh grated ginger instead of powdered and added some lemon zest to the shrimp. I used 8-12 shrimp per pound then partial way through I butterflied them in half. The larger shrimp the better you are, these things are as succulant as lobster tails!! A+++ recipe, great reviews from guests! Thanks for adding it :) Read More
(169)
Rating: 5 stars
07/08/2006
wow...what a yummy recipe! i used canola oil and added a little sesame oil at the end. also, i used about 3/4 tsp of wasabi powder instead of cayenne pepper. also, i substituted fresh ginger pressed through the garlic press and left out the salt. added a little soy sauce too (why not, huh?). i left out the red pepper and added broccoli and sweet onion. i used frozen broccoli and sugar snap peas, but i think i'll use fresh next time and add mushrooms and water chestnuts. my husband and i got some fresh large gulf shrimp and we had no idea what to do with them. thank goodness we found this recipe! Read More
(116)
Advertisement
Rating: 5 stars
01/30/2004
This was good and easy. I did change a few things. I added 1/4 cup soy sauce to the spices when I marinated the shrimp. Instead of chicken broth I used about 1/2 cup of rice wine and used about 1 tsp of cornstarch. I also substituted soy sauce for the teriyaki sauce. I used powered ginger but would love to try this with fresh. It turned out very well. My hubby liked it too. Read More
(51)
Rating: 4 stars
06/05/2007
We liked this dish and consider it a keeper but will make some modifications next time. Agree that the ginger should be fresh and the sesame seeds toasted. We used Hoison sauce instead of the Teriyaki. Next time we will substitute tabasco for the cayenne pepper in the marinade. Will also add cashews for a bit of texture. (This dish paired well with Sauvignon Blanc). Read More
(33)
Rating: 4 stars
09/22/2005
Really liked this recipe! It was very easy and has a great flavor. The only reason I didn't give it five stars is that it needs more sauce. Next time I'll just add more teriyaki sauce, and the cornstarch/chicken broth combo. This will definatly become a regular on our menu rotation! Read More
(26)
Advertisement
Rating: 4 stars
05/17/2006
I definitely agree with "WMAQ" regarding the sesame oil issue. I sauteed in canola oil and flavored with the sesame oil. I used packaged frozen stir fried vegies which made this dish finish up very quickly. Instead of the rice I boiled up some Ramen Noodles and threw them right into the mix. The sesame oil added such a great flavor and hubby gobbled this up like he hadn't been fed in a week! Thanks Debbie! Read More
(25)
Rating: 3 stars
02/22/2007
Unnessarily complicated. Why do we need directions for cooking rice. The final result is not worth all those measurements. Just ok for us. Read More
(17)
Rating: 5 stars
03/17/2008
This was pretty good... great for a lunch box together with Tamaki/Koshihikari rice. I made this twice once with fresh ginger (grated) and the other time with a poweder ginger. Needless to say fresh ginger tastes much better - the whole dish tastes much tangier. But then once in a while when you feel lazy you can use powdered ginger it still tastes okay! Read More
(15)