Food You Can Eat: Sesame Shrimp

Super Simple – Easy Protein Substitutions.

This was not bad; you can, and should, make this to taste, adding or deleting to the suggested ingredients (I added mushrooms that needed to be used up, for example). As for me, next time I will use less ginger and more garlic. Plus, you can easily substitute cooked slivered chicken, pork or beef, or tempeh or tofu. The shrimp cooked through quickly, as directed; I suspect the other proteins will need pre-cooking to avoid salmonella or mushiness (I’m looking at you, tofu).


  • 1/2 of a 14-ounce package of brown rice noodles
  • 1 tablespoon tamari sauce (I used 2+tablespoons, double the recipe, for more umami goodness).
  • 2 tablespoons rice wine or 1 tablespoon rice wine vinegar
  • 1tablespoon honey
  • 2 tablespoons minced ginger
  • 1 tablespoon minced garlic
  • 2 teaspoons dark sesame oil
  • ¾ pound medium shrimp, shelled and deveined
  • Salt to taste
  • 1 large red bell pepper, cut in 2-inch julienne
  • 2 cups bok choy, shredded
  • 4 scallions, thinly sliced or minced
  • 2 teaspoons dark sesame oil
  • 1 /4 to 1/2 cup sesame seeds  


Break the noodles in half and cook them according to the directions; set aside.

Combine the tamari sauce, rice wine, honey, garlic, and ginger in a small bowl and set aside.

Heat a large skillet over medium-high heat, add the first two teaspoons of sesame oil, and salt and cook the shrimp five-ish minutes until pink and opaque. Add the scallions, pepper, and bok choy and cook until tender crisp, four-ish minutes. Stir in the remaining sesame oil and top with the sesame seeds, remove from the heat and serve, with more tamari sauce.

About Elliecoo 519 Articles
Four dogs, one partner. The dogs win.


  1. Kind of a tangent but I just came across a shrimp cake recipe with an aioli sauce that I made for last week’s Pescatarian Friday. It was delicious and I’m going to make an FYCE out of it at some point. The writer (who, she admitted, lives in a landlocked state) went on and on about the virtues of supermarket frozen shrimp. She says that the shrimp is flash-frozen at the source, a cannery I guess, and so flavor and texture is preserved. She asserted that stuff you buy at a seafood counter has similarly been frozen and shipped at some point and people are gulled into thinking it’s fresher for some reason and pay more for it.

    I’ve heard the same thing about frozen vegetables. Just FYI. I normally go to the price-gouging fishmonger so maybe I’ve been doing this wrong for all these years?

    • We go to the local guy as well, to support small business/buy local. He schleps to Baltimore a couple days a week to get seafood fresh off the boats. Although perhaps not all fish? I have friends who rave about the quality of Costco bulk frozen salmon.

      • That’s true, there is the support local businesses aspect. The South Street Seaport had the Fulton Fish Market when I moved here (back in 1630; God I miss my old friend Henry Hudson) but they moved the vendors up to Hunt’s Point in the Bronx in 2005 and that’s where all this seafood comes from.

    • …they aren’t necessarily on a par but I’ve certainly been known to tip a bag of still-frozen prawns in a wok & add other bits & pieces & eventually udon before calling it a day…it’s generally something I do when I’m feeling lazy enough that I might not eat dinner if I have to either wait long or make much effort…generally I can get from opening the freezer to chowing down in less than 10mins including the time to make the noodles?

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