Grilled Sesame Shrimp & Veggies

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The East Made Easy


Heat Level

Blue pepperGray pepperGray pepper


  • 1 cup shrimp, uncooked, tail off, deveined and peeled
  • 2/3 cup sugar snap peas
  • 2 green peppers, sliced
  • 2 red peppers, sliced
  • 2 yellow peppers, sliced
  • 1 large onion, sliced
  • 2 cups mushrooms, sliced
  • Sauce:
  • 1/2 cup Blue Dragon Sesame Oil
  • 6 tbsp rice vinegar
  • 2 tsp sesame seeds
  • 4 cloves garlic, minced


  1. Toss vegetables together in a bowl.
  2. Rip off six sheets of aluminum foil, about the size of a 9×13 baking sheet and lay out on a flat surface.
  3. Add about 1 1/2 cups of veggies to each sheet, one one side. Evenly divide the shrimp and place on top of the veggies.
  4. In a small bowl, whisk together sauce ingredients. Add about 2 tbsp of sauce to each shrimp & veggie mixture and move around with a spoon slightly to combine.
  5. Fold up aluminum foil to make a packet. Fold edges to seal.
  6. Grill for 10 minutes on medium-high heat. Serve hot.
  7. I used Pacific White Shrimp (91 to 110 pieces) found in my grocery store’s frozen seafood section.