Sesame Stir-Fry Shrimp & Spinach

Prep Time
Cook Time
Ready In

Recipe: #35563

August 29, 2020

"This is out of the April 2020 Eating Well says that this recipe calls for buying shrimp that's already peeled and deveined, which saves you about 10 minutes of prep time. Want this on the milder side? Swap ketchup for the chili-garlic sauce..."

Original is 4 servings


  • Serving Size: 1 (273.1 g)
  • Calories 349
  • Total Fat - 13 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 143.1 mg
  • Sodium - 947.4 mg
  • Total Carbohydrate - 37.3 g
  • Dietary Fiber - 1.6 g
  • Sugars - 4.7 g
  • Protein - 20.7 g
  • Calcium - 179 mg
  • Iron - 4.3 mg
  • Vitamin C - 10.6 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Whisk sesame oil, chili-garlic sauce, tamari, honey, cornstarch and ginger in a small bowl. Set near the stove.

Step 2

Heat avocado (or canola) oil in a large flat-bottom wok or cast-iron skillet over high heat. Add shrimp and scallions; cook, stirring, until the shrimp are no longer pink, about 2 minutes. Add spinach and cook until wilted, about 30 seconds. Whisk the sauce and add it to the pan. Cook, stirring constantly, until the sauce thickens, about 1 minute.

Step 3

Serve the shrimp and vegetables over rice and sprinkle with sesame seeds.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting shrimp, look for ones that are firm and have a slightly sweet smell.
  • Make sure to buy fresh ginger root for the best flavor.

  • Substitute ketchup for the chili-garlic sauce - This substitution will make the stir-fry milder, and is a great way to reduce the amount of heat in the dish without sacrificing flavor.
  • Substitute olive oil for avocado or canola oil - This substitution will add a more robust flavor to the stir-fry, and is a great way to add a subtle depth of flavor to the dish.

Teriyaki Stir-Fry Swap sesame oil for teriyaki sauce, and honey for brown sugar. Increase the amount of tamari to 3 tablespoons, and reduce the amount of chili-garlic sauce to 1 teaspoon. Omit the sesame seeds.

Coconut Rice: This delicious side dish is the perfect accompaniment to the Sesame Stir-Fry Shrimp & Spinach. The sweetness of the coconut and the nutty flavor of the sesame oil will bring out the flavors of the stir-fry even more. Plus, the coconut rice is easy to make and pairs well with the shrimp and spinach.

Garlic Bok Choy: This simple yet flavorful dish is the perfect complement to the Sesame Stir-Fry Shrimp & Spinach. The mild garlic flavor adds a subtle yet savory taste to the stir-fry, while the crunchy texture of the bok choy adds a nice contrast to the shrimp and spinach. Plus, it's easy to make and pairs well with the coconut rice.


Q: How can I make this recipe milder?

A: Swap the chili-garlic sauce for ketchup to make the recipe milder.

Q: Can I use a different type of sauce?

A: Yes, you can substitute any type of sauce you like for the chili-garlic sauce. Just make sure it has a similar flavor profile.

2 Reviews


This is a wonderful easy and healthy dinner which we served over brown rice but forgot the sesame seeds. Easy and good! Thanks for sharing!


review by:
(6 Jan 2021)


Scaled back to one serve and I could in no way fault this dish absolutely delicious with every mouth full thank you TeresaS made for For Your Consideration tag game at FF&F.


review by:
(20 Dec 2020)

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Fun facts:

Fun Fact 1: Sesame oil is a popular ingredient in Asian cuisine and is also known as "Asian olive oil". It has been used for thousands of years in China, India, and other parts of Asia and is often used in stir-fries, marinades, and dressings.

Fun Fact 2: The chili-garlic sauce used in this recipe is a popular condiment in many Asian cuisines. It was first created in the late 19th century by the famous Chinese chef, Chen Kenmin, who was known as the "Father of Sichuan Cuisine".