SESAME-GINGER SHRIMP AND VEGETABLE STIR-FRY
Simple stir-fries, like this quick blend of frozen vegetables and fresh shrimp flavored with prepared sauce, are an easy supper solution.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Cook rice in water as directed on package.
- Meanwhile, heat oil in 12-inch nonstick skillet or wok over medium-high heat until hot. Add vegetables; cook and stir 3 minutes. Add shrimp; cook and stir an additional 3 to 4 minutes or until shrimp turn pink and vegetables are crisp-tender.
- Add seasoning sauce to shrimp and vegetables; cook and stir 1 to 2 minutes or until thoroughly heated. Serve over rice.
Nutrition Facts : Calories 375, Carbohydrate 60 g, Cholesterol 120 mg, Fat 1/2, Fiber 3 g, Protein 22 g, SaturatedFat 1 g, ServingSize 1/4 of Recipe, Sodium 2430 mg, Sugar 6 g
SESAME GINGER SHRIMP AND VEGETABLE PACKETS
Here's a recipe I modified from one of those Reynolds foil ads. It's quick and healthy. Whatever you do (unless you know you don't like it!), don't leave out the fresh ginger. To me, it makes the recipe! Add brown or white rice, soy sauce for a condiment, and you have a meal!
Provided by erinBOberrin
Categories Very Low Carbs
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat grill to med-high or oven to 450 degrees.
- Use either foil cooking bags, or pieces of aluminum foil to make a cooking pouch.
- Add shrimp and vegetables, top with garlic, ginger and oil.
- To grill: Place foil pouch on grill rack, cook for 15-20 minutes, or until shrimp is no longer pink.
- To bake in oven: Place pouch in cake pan or cookie sheet with sides.
- Bake 25-30 minutes, or until shrimp is no longer pink.
SESAME SHRIMP STIR-FRY
This quick and tasty main dish has a double hit of sesame oil and seeds that add nutty flavor to crisp peppers and shrimp.
Provided by Debbie
Categories World Cuisine Recipes Asian
Time 55m
Yield 4
Number Of Ingredients 16
Steps:
- In a medium saucepan, bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.
- While rice is simmering, combine shrimp, ginger, cayenne pepper, garlic, sesame seeds and black pepper in a large plastic food storage bag. Allow to marinate in the refrigerator.
- Heat sesame oil in a large wok or skillet. Add red bell pepper and green onions; saute 3 to 4 minutes to soften slightly Add teriyaki sauce. Add peas and shrimp with seasoning; saute 4 minutes or until shrimp are opaque.
- Stir cornstarch into chicken broth and add to wok; cook, stirring until mixture boils. Sprinkle with salt. Spoon shrimp mixture over rice.
Nutrition Facts : Calories 395.5 calories, Carbohydrate 50.5 g, Cholesterol 172.9 mg, Fat 9.3 g, Fiber 3.1 g, Protein 24.2 g, SaturatedFat 1.5 g, Sodium 885.3 mg, Sugar 3.4 g
GARLIC AND GINGER SHRIMP STIR FRY RECIPE BY TASTY
Here's what you need: shrimp, sesame oil, Gourmet Gardens™ Garlic Paste, Gourmet Gardens™ Ginger Paste, sweet chili sauce, soy sauce, rice wine vinegar, Gourmet Gardens™ Ginger Paste, canola oil, sesame oil, red pepper flakes, kosher salt, yellow onion, broccoli, red bell pepper, scallions, mushroom, medium carrot, baby bok choy, kosher salt, salted peanut, scallions
Provided by Tasty
Categories Lunch
Yield 2 servings
Number Of Ingredients 22
Steps:
- In a medium bowl, toss the shrimp with sesame oil and the Gourmet Gardens™ Garlic and Ginger Pastes. Let marinate for 10 minutes.
- Make the sweet ginger chili sauce: In a small bowl, whisk together the chili sauce, soy sauce, vinegar and the Gourmet Garden™ Ginger Paste. Set aside.
- In a wok or large skillet, heat 1 tablespoon canola oil and ½ teaspoon sesame oil over medium-high heat. Add the shrimp to the pan in a single layer and season with salt and the red pepper flakes. Cook the shrimp for about 2 minutes per side, until just cooked through. Transfer to a plate and set aside.
- Add the remaining tablespoon of canola oil and ½ teaspoon sesame oil to the pan and reduce the heat to medium. Add the onion and sauté for about 3 minutes, until softened. Add the broccoli and cook for about 5 minutes, until starting to soften. Add the bell pepper and scallions and continue to cook until the peppers start to soften, about 3 minutes. Add the mushrooms and cook until soft, about 3 minutes more. Add the bok choy and carrots and cook until the bok choy is wilted, 2-3 minutes. Season with the salt.
- Return the shrimp to the pan and add the sweet ginger chili sauce, tossing to combine.
- Divide the stir fry between 2 bowls and garnish with the peanuts and thinly sliced scallions. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 772 calories, Carbohydrate 52 grams, Fat 39 grams, Fiber 10 grams, Protein 58 grams, Sugar 25 grams
SESAME SHRIMP STIR-FRY
Add something colorful to your family's Asian cuisine night! Serve stir fried shrimp and vegetables with quinoa - a hearty meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 4
Number Of Ingredients 10
Steps:
- In 8-inch square (2-quart) glass baking dish, place shrimp. Pour teriyaki marinade over shrimp. Cover and refrigerate at least 1 hour but no longer than 2 hours.
- Rinse quinoa under cold water 1 minute; drain. Cook quinoa as directed on package.
- Meanwhile, remove shrimp from marinade; reserve marinade. Stir water and cornstarch into remaining marinade; set aside.
- Heat wok or 10-inch nonstick skillet over medium-high heat. Add oil; rotate wok to coat side. Add carrot; cook and stir 1 minute. Add shrimp, pea pods and mushrooms; cook and stir 3 to 5 minutes or until shrimp are pink and vegetables are crisp-tender.
- Stir marinade mixture into shrimp mixture; heat to boiling. Cook and stir until sauce is thickened. Sprinkle with sesame seed. Serve with quinoa.
Nutrition Facts : Calories 400, Carbohydrate 53 g, Cholesterol 120 mg, Fat 1 1/2, Fiber 5 g, Protein 25 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 8 g, TransFat 0 g
SPICY SHRIMP AND VEGETABLE STIR-FRY
Provided by Jennifer Maeng
Categories Fish Onion Pepper Soy Vegetable Dinner Healthy Self Pescatarian Dairy Free Peanut Free Tree Nut Free
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Combine first 6 ingredients in a bowl. Heat a large nonstick skillet over medium-high heat. Add soy sauce mixture; cook until lightly thickened, about 1 minute. Add vegetables and red pepper flakes. Cook, stirring constantly, until vegetables are soft, about 1 minute. Add shrimp and 1/4 cup water. Cook, stirring often, until shrimp are just cooked through, 2 to 3 minutes more. Divide among 4 bowls; serve immediately.
SESAME GINGER TOFU AND VEGGIE STIR FRY
Flavorful tofu and veggie stir fry! The tofu is loaded with the sesame-ginger flavor and is crispy without deep frying. This stir fry is healthy and can be eaten with rice, quinoa or on its own.
Provided by Spencer 2
Categories Low Cholesterol
Time 40m
Yield 4 cups, 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Slice tofu into 3-4 horizontal slices. Drain well by placing between 2 cookie sheets lined with paper towels. Weight down the top cookie sheet with canned goods or a cast iron skillet to "press" the moisture out of the tofu. Keep changing the paper towels until no more moisture can be pressed from the tofu. This is the key to crispy tofu. Once dry, cut the tofu up into 1" cubes and toss with 1 tablespoon of cornstarch to coat.
- While drying the tofu, prepare the sauce. Combine sesame oil, ginger, garlic, rice vinegar, soy sauce, red pepper flakes, brown sugar, 1 tablespoon cornstarch and water. Mix in blender or food processor until completely smooth. Set aside.
- In a large skillet over medium-high heat, add 1 tablespoons of oil and swirl to coat pan. Add the cubed tofu to the pan and fry for 3-5 minutes. Flip the tofu as needed to brown all sides. Add 2 tablespoons of the prepared sauce to the tofu and allow to cook for an additional 2-3 minutes. When the tofu is carmelized, remove to plate and keep warm.
- Add the remaining 1 tablespoon of oil to the pan. Add the veggies and toss to coat. Cook the veggies for 3-4 minutes or just to al dente. Add the sauce and let it thicken just slightly. Add the tofu and sesame seeds and stir to coat. Cook for an additional 1-2 minutes or until the tofu has soaked up all the flavors.
- Serve warm with rice or quinoa or on its own. Eat right away as the tofu will lose its crispiness as it sits and cools.
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SHRIMP-VEGETABLE STIR-FRY WITH SESAME-GINGER SAUCE …
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- Whisk together soy sauce, mirin, vinegar, sesame oil, sriracha, if desired, and cornstarch mixture in a bowl.
- Warm a large skillet over medium-high heat. Add grapeseed oil. When it shimmers, add mushrooms. Cook, stirring occasionally, until mushrooms release their liquid and just begin to brown, about 8 minutes. Add bell pepper, carrots, snow peas, and scallions and cook, stirring often, until just tender, about 1 minute. Stir in bok choy; cook, stirring, for 30 seconds.
- Stir in ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Push vegetables to one side of skillet, add shrimp to skillet, and stir-fry until just opaque, 1 to 2 minutes. Add 2 to 3 Tbsp. water to skillet and quickly stir to loosen any browned bits from bottom of skillet. Stir-fry, mixing all ingredients, just until water evaporates.
- Reduce heat to medium. Quickly whisk sauce and pour into skillet. Cook, stirring, just until sauce begins to thicken and coat shrimp-vegetable mixture, 1 to 2 minutes. Divide rice among 4 shallow bowls, if desired. Spoon sir-fry mixture on top. Sprinkle with reserved dark scallion greens and sesame seeds, if desired.
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