Sesame Crusted Shrimp
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Sesame Crusted Shrimp

Sesame Crusted Shrimp

with Teriyaki Noodles and Veggies

The starting line up of this recipe features juicy roasted shrimp that POP with the flavor of toasted sesame. Served atop saucy noodles and tender-crisp veggies for a speedy and sumptuous dinner the whole family will slurp up in no time!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time5 minutes


serving amount

285 g


(Contains Shrimp)

200 g

Chow Mein Noodles

(Contains Wheat)

170 g

Vegetable Mix

1 unit(s)

Green Onion

¼ cup

Vegetarian Oyster Sauce

(Contains Soy May contain Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk)

4 tbsp

Teriyaki Sauce

(Contains Sulphites, Soy, Wheat, Sesame May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)

2 tbsp

Ginger-Garlic Puree

(May contain Soy, Sulphites, Milk)

1 tbsp

Sesame Seeds

(Contains Sesame)

1 tbsp

Sesame Oil

(Contains Sesame)

1 tbsp


(May contain Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)


Nutrition Values

Calories590 kcal
Fat8 g
Saturated Fat1 g
Carbohydrate91 g
Sugar23 g
Dietary Fiber4 g
Protein33 g
Cholesterol185 mg
Sodium2830 mg
Trans Fat0 g
Potassium550 mg
Calcium150 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Bowl
Measuring Spoons
Measuring Cups
Parchment Paper
Baking Sheet
Large Pot


  • Thinly slice scallions.
  • Add cornstarch, oyster sauce, sesame oil, half the teriyaki sauce, 1/4 cup (1/2 cup) water and 1/2 tsp (1tsp) sugar to a medium bowl. Stir to combine.
  • Line a baking sheet with parchment paper.
  • Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
  • Add shrimp, sesame seeds, remaining teriyaki sauce and remaining ginger-garlic puree and to the prepared baking sheet. Toss to coat.
  • Roast shrimp in the bottom of the oven, stirring halfway until shrimp just turn pink, 7-9 min.**
  • Meanwhile, add chow mein noodles to the boiling water. Cook uncovered until tender, 1-2 min.
  • Drain noodles, then rinse under warm water.
  • Return noodles to the same pot, off heat. Add 2 tsp oil (dbl for 4 ppl), then gently toss to coat.
  • Using a pair of scissors, make a few cuts in the pot to cut up noodles.
  • Set aside.
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1 tbsp (2 tbsp) oil and vegetable mix. Season with salt and pepper. Cook, stirring often until tender-crisp and golden-brown, 4-5 min.
  • Add remaining ginger-garlic puree. Cook, stirring often until fragrant, 30 sec.
  • Remove from heat. Add sauce mixture. Stir to coat.
  • Add noodles to pan with veggies and sauce. Stir to coat.
  • Divide noodles and shrimp between bowls.