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Dinner recipe · from the recipe book

Soy Sesame Shrimp with Peppers and Onions

Plump, glossy shrimp and crisp-tender peppers and onions in a savory soy-sesame glaze with toasted seeds, served over fluffy white rice.

Soy Sesame Shrimp with Peppers and Onions

Ingredients

  • 1¼ lb600 gShrimppatted dry
  • 1⅓ cups250 gLong-grain white rice, dryrinsed
  • 2 cups500 gWater
  • 1 cup chopped150 gRed bell peppersliced into strips
  • 1 cup chopped150 gGreen bell peppersliced into strips
  • 1½ medium150 gYellow onionsliced into thin wedges
  • 4 cloves12 gGarlicminced
  • 1½ tbsp grated10 gFresh gingergrated
  • 3 tbsp40 gLow-sodium soy sauce
  • 2¼ tsp10 gToasted sesame oil
  • 1½ tbsp20 gCanola oil
  • 2⅛ tsp15 gHoney
  • 2 tsp10 gApple cider vinegar
  • 1 tbsp8 gCornstarch
  • 2¾ tsp8 gSesame seedstoasted
  • 2 medium30 gGreen onionsthinly sliced

Steps

  1. Prepare the rice first: bring the rice and 440 g of the water to a boil in a saucepan, cover, reduce to low and simmer 15 minutes, then rest off the heat 10 minutes.
  2. While the rice cooks, slice the red bell pepper, green bell pepper and yellow onion, mince the garlic, grate the ginger and slice the green onions.
  3. Make the sauce: whisk the soy sauce, toasted sesame oil, honey, cider vinegar, cornstarch and the remaining 60 g of water in a small bowl.
  4. Heat half the canola oil in a large skillet over high heat. Add the shrimp in one layer and cook 1 to 2 minutes per side until pink and opaque; move to a plate.
  5. Add the remaining half of the canola oil to the skillet. Stir-fry the yellow onion 2 minutes, then add the red and green bell peppers and cook 3 minutes until crisp-tender.
  6. Add the garlic and ginger and stir 30 seconds until fragrant.
  7. Return the shrimp, stir the sauce, pour it in and toss 1 minute until glossy and thickened.
  8. Fluff the rice and serve the stir-fry over it, topped with the sesame seeds and green onions.

Contains: Shellfish, Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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