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Super easy and no clean up! We halved this - next time I might add a splash of soy sauce and also make sure the ingredients are mixed so the garlic and ginger are evenly distributed. DH is diabetic and he said: "It's great to have a meal that fills up the whole plate!" We had this with a side of brown rice.

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Demandy January 17, 2008

Great! I halved it, but kept the ginger and sesame oil the full size. I also mixed them and the garlic before pouring them on to get a slight infusion... I recommend putting just a few drops of water in the bottom amid the veggies so that the steam and then take the top off in the end or cut it open to brown the shrimp... that is my preference- like scampi! Enjoy <3

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COREprojects November 28, 2006

This was excellent and easy, thanks for sharing!

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Cyn January 17, 2005

I don't add the shrimp, but I love using this recipe for almost every asian meal for my side dish. I just use whatever vegtables are in my fridge and it works perfect everytime. I also started using a ginger-sesame salad dressing to add even more flavor, but that is for the ginger lover's only (strooooong).

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Sarah Kay May 15, 2002

Just wanted to let others know that sesame oil has a very distinctive, intense flavor. It really does add a lot to the recipe. I'd really recommend using it instead of vegetable or olive oil (although it wouldn't have to be the dark variety, any will do). Also, I've never had trouble with the vegetables getting too done - that has me stumped. Glad you tried it, though!

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erinBOberrin February 15, 2002

Tasted pretty good, very quick and healthy as Erin said! However, you should probably use large broccoli florets and very wide strips of red pepper, as the vegetables get done very quickly. Also, had a hard time finding dark sesame oil, but found olive or vegetable oil can be substituted.

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Dena Dargaignon February 14, 2002
Sesame Ginger Shrimp and Vegetable Packets