Sesame Shrimp Stir Fry Food

SHRIMP STIR-FRY

Steps:

• Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth.
• Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry until they're cooked through. Remove the shrimp from the skillet.
• Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp.
• Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the shrimp to the skillet and cook until the mixture is hot and bubbling. Serve over the rice.

SESAME SHRIMP STIR-FRY

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.

EASY SESAME GINGER SHRIMP STIR-FRY RECIPE

Steps:

• To make the sauce, whisk the honey, tamari, rice vinegar, sesame oil, and chili garlic sauce in a medium bowl and set aside.
• In a small bowl, stir together the tapioca starch and water to form a slurry and set aside.
• Heat a very large skillet or wok over medium-high heat. When the pan is hot, add one tablespoon of the oil.
• Once the oil is shimmering, add the white parts of the scallions and cook for 1-2 minutes, stirring frequently. Add the ginger and garlic and cook for 30 more seconds.
• Add the carrots, peas, and bok choy stems and stir-fry for 2-4 minutes until somewhat softened. Stir in the bok choy leaves, radishes, and about half of the green parts of the scallions, reserving the remainder for serving.
• Stir-fry until the bok choy leaves are just wilted. Transfer the vegetables to a plate.
• Add the remaining tablespoon of oil to the pan. When it shimmers, add the shrimp. Cook for about 2 minutes per side, or until just cooked through. Return the vegetables to the pan, add the sauce, and stir.
• Add the starch and water mixture and continue to stir-fry until the sauce is thickened.
• Serve over rice topped with sesame seeds and the remaining scallions.

SESAME SHRIMP STIR-FRY SKILLET

Steps:

• In large microwavable bowl, mix broth, rice and salt. Cover with plastic wrap; microwave on High 5 minutes. Then microwave on Medium (50%) 15 minutes. Let stand covered 5 minutes. Carefully uncover. Stir. Keep warm.
• In small bowl, mix dressing, water, cornstarch, soy sauce and chile garlic sauce; beat with fork until smooth. Set aside.
• In 12-inch skillet, heat oil over medium-high heat. Add vegetables; cook 2 minutes, stirring constantly. Add shrimp; cook 4 to 6 minutes, stirring frequently, until shrimp are pink and vegetables are crisp-tender.
• Stir dressing mixture into shrimp mixture; heat to boiling. Cook and stir 1 to 2 minutes or until sauce is thickened. Sprinkle with sesame seed. Serve with rice.

SESAME GARLIC SHRIMP STIR FRY

Steps:

• Bring pot of water to a boil. Add noodles and cook for 3 minutes until soft, but slightly undercooked. Drain and rinse with cold water. Set aside.
• Whisk together corn starch slurry, vegetable broth, soy sauce, rice vinegar, ginger and garlic. Bring to a boil then reduce heat to low and simmer. Cook until thick.
• In a large cast-iron skillet, heat oil over medium high heat. Add shrimp and cook for 5-6 minutes or until cooked (shrimp should be pink and opaque). Remove shrimp from pan.
• Add bok choy and sauté for 2-3 minutes.
• Return the shrimp and noodles to the skillet. Add the sauce and stir fry for a few minutes until hot.
• Serve with sesame seeds.

SESAME SHRIMP AND ASPARAGUS STIR-FRY

Steps:

• Meanwhile, in a small bowl, stir together the soy sauce, rice vinegar and ginger. Set aside. In a 12-inch skillet over medium-high heat, toast the sesame seeds until golden, about 4 minutes. Transfer to a small bowl. In the same skillet, heat the vegetable oil over medium-high heat until hot. Add the asparagus and cook until tender-crisp, stirring frequently, about 5 minutes. Add the tomatoes and cook 2 minutes, stirring frequently. Stir the soy sauce mixture and shrimp into the asparagus mixture. Cook 1 minute to heat through. Remove the skillet from the heat, and stir in the sesame oil. To serve, spoon the rice onto 4 dinner plates, top with the shrimp mixture and sprinkle with toasted sesame seeds.

ORANGE SHRIMP AND BROCCOLI WITH GARLIC SESAME FRIED RICE RECIPE

Steps:

• In a medium pot, place water and salt. Bring the water to a boil, then add Mahatma Jasmine Rice.
• Bring the water back to a boil then turn the heat to low, cover the pot and let it simmer for 15 minutes. Remove the cover and fluff the rice with a fork.
• While the rice is cooking, heat a large pan over medium-high. Add the broccoli to the pan along with water.
• Cook for 3 to 5 minutes or until broccoli is tender.
• Season the broccoli with salt and pepper and remove it from the pan. Set aside.
• Wipe out the pan with a paper towel and return it to medium-high heat. Add vegetable oil.
• Add the shrimp in a single layer and season to taste with salt and pepper.
• Cook the shrimp for 2 to 3 minutes per side or until pink and opaque. Remove the shrimp from the pan and set aside.
• Wipe out the pan with a paper towel and add the orange juice, soy sauce and sugar. Bring to a boil and cook until the mixture has reduced by half and is starting to turn syrupy.
• Mix 1 teaspoon of cornstarch with 2 teaspoons of cold water and add the mixture to the pan.
• Boil for 1 to 2 minutes or until the sauce has thickened.
• Pour the sauce over the shrimp and broccoli and cover with foil to keep warm.
• For Fried Rice
• Heat 1 teaspoon of vegetable oil in a large pan over medium heat. Add the garlic and cook for 1 minute.
• Add the rice, sesame oil, and sesame seeds to the pan and cook, stirring often, for 5 minutes. Add salt and pepper to taste.
• Place the rice on a platter and top with the shrimp and broccoli mixture. Garnish with the sliced green onions. Serve immediately.

SPICY SESAME SHRIMP AND VEGGIE STIR FRY

Steps:

• Make rice according to package instructions and set aside.
• In a large bowl combine, garlic cloves, minced ginger, 1 tbsp sesame oil, rice vinegar, soy sauce/tamari and gochujang paste and whisk to combine.
• In a small bowl combine tapioca starch with 1 tsp of warm water and whisk together. Add to the large bowl with remaining stir fry sauce.
• Add in your shrimp and coat in sauce. Place in fridge to marinate while you cook your veggies.
• Add remaining 1 tbsp of sesame oil to a large pan or wok over medium heat. Add snap peas and bell pepper to pan and cook for 5 minutes or until slightly browned and cooked through. Remove from pan and set aside.
• Add your shrimp and stir fry mixture to the pan and cook shrimp for 1-2 minutes per side or until shrimp has turned opaque and curled inwards.
• Add your veggies back to pan and simmer until sauce has thickened to desired preference.
• Sprinkle with salt and pepper, to taste and 1-2 tbsp of white sesame seeds.
• Divide rice evenly and top with shrimp stir fry.
• Will keep in fridge for up to 3 days but best served fresh.

SESAME SHRIMP AND BROCCOLI STIR-FRY

Steps:

• In a medium glass bowl mix together all marinade ingredients; add in shrimp, toss to combine, cover then refrigerate for 2 hours.
• Heat 2 tablespoons sesame oil in a large wok or skillet; add in broccoli florets and carrot slices; saute for 3-4 minutes then add add in teriyaki sauce then toss with veggies.
• Add in the marinated shrimp (do not rinse off the marinade) and saute for about 4 minutes or until shrimp is no longer pink.
• In a small bowl whisk together the broth with cornstach; add to the wok or skillet and bring to a simmer stirring until thickened.
• Season with salt and pepper to taste.
• Place in a large serving bowl or platter then sprinkle with finely chopped green onions and/or sesame seeds if desired.
• Serve with cooked rice.

SESAME SHRIMP STIR-FRY WITH SPINACH

Steps:

• Whisk sesame oil, chili-garlic sauce, tamari, honey, cornstarch and ginger in a small bowl. Set near the stove.
• Heat avocado (or canola) oil in a large flat-bottom wok or cast-iron skillet over high heat. Add shrimp and scallions; cook, stirring, until the shrimp turn pink, about 2 minutes. Add spinach and cook until wilted, about 30 seconds. Whisk the sauce and add it to the pan. Cook, stirring constantly, until the sauce thickens, about 1 minute.
• Serve the shrimp and vegetables over rice and sprinkled with sesame seeds.

SESAME SHRIMP STIR-FRY

Steps:

• In plastic food storage bag, mix shrimp, ginger, red pepper, garlic, sesame seeds, black pepper.
• Put rice in heatproof serving bowl.
• Bring 2 1/2 cups water to boiling in saucepan, then pour over rice, cover with foil-set aside.
• In large wok or skillet heat the oil, sweet pepper and scallions.
• Sauté for 3 or 4 minutes to slightly soften.
• Add teriyaki sauce, then peas, shrimp, and seasoning.
• Sauté for 4 minutes, until shrimp are opaque.
• Stir the cornstarch and broth in small bowl; add to wok/saucepan.
• While stirring cook until bubbly and thickened.
• Add salt.
• With a fork, fluff the rice and spoon shrimp mixture over rice; serve.

NUTRIENT-RICH SESAME SHRIMP STIR FRY

Steps:

• Whisk together the stir-fry sauce in a medium bowl and add the shrimp and hurl with the sauce.
• In an large substantial sauté skillet over high heat add the vegetable oil. Add the red onion and cook, while blending constantly for around 1 minute. Add whatever remains of the vegetables and cook for one minute, stirring constantly.
• Add the shrimp and all of the sauce and cook, mixing the entire time for around 2-3 minutes until the shrimp are simply cooked through and the sauce has thickened. Season with Kosher salt to taste. Sprinkle with sesame seeds and serve right away.

SESAME GARLIC SHRIMP STIR FRY.

Steps:

• Place a small pan over low fire, add the sesame seeds(1 tbsp), gently toast between 1-2 minutes until they slightly darken in color. Frequently move the pan to avoid burning them. Set aside. In a small bowl, add ginger(1 tbsp), garlic(1 tbsp), sugar(1 tbsp), rice vinegar(2 tbsp), dark soy sauce(1/4 cup). Combine well until the sugar melts. Set aside. Place the prawns in a medium-sized bowl and pour in the ginger-garlic marinade. Mix well into the shrimp(prawns) and let it marinate for 30-45 minutes. If you live in a humid country, cover with a lid or cling film and refrigerate. Once you've marinated the shrimp, remove it from the refrigerator. Drain the marinade into a smaller bowl and set it aside to use later. How to cook sesame garlic shrimp(prawn)stir fry.Place a pan over a low medium fire and pour in the oil(1 tbsp). When the oil is warm, swirl the pan for the oil to spread, and add the shrimp. Spread the shrimp around the pan and cook each side for 1 minute. This will help you keep the shrimp from turning rubbery. You need to be careful here as the oil tends to splatter. Once the shrimp is done, switch off the stove and move the shrimp to a bowl. Do not throw away any remaining liquid in the pan. To the same pan, add the leftover marinade. Cook until the sauce is reduced. As you cook the garlic soy sauce, you can taste and make necessary adjustments to it by adding a little more soy sauce, or sweetness. Slow simmer until all the liquid evaporates and you are left with a thick sauce. Add the shrimp and toss them until they are coated well. You can slow simmer for another 1-2 minutes(not more than the recommended time) to let the marinade turn thicker and coat the shrimp. Remove the pan from the stove. Garnish with chopped scallions and toasted sesame seeds.

GINGERY SESAME SHRIMP STIR FRY

Steps:

• Whisk together the stir-fry sauce in a medium bowl and add the shrimp and toss with the sauce.
• In a large heavy sauté pan over high heat add the vegetable oil. Add the red onion and cook, while stirring often for about 1 minute. Add the rest of the vegetables and cook for one minute, stirring often.
• Add the shrimp and all of the sauce and cook, stirring the whole time for about 2-3 minutes until the shrimp are just cooked through and the sauce has thickened. Season with kosher salt to taste. Sprinkle with sesame seeds and serve immediately.
• Whisk together the stir-fry sauce in a medium bowl and add the shrimp and toss with the sauce.
• In a large heavy sauté pan over high heat add the vegetable oil. Add the red onion and cook, while stirring often for about 1 minute. Add the rest of the vegetables and cook for one minute, stirring often.
• Add the shrimp and all of the sauce and cook, stirring the whole time for about 2-3 minutes until the shrimp are just cooked through and the sauce has thickened. Season with kosher salt to taste. Sprinkle with sesame seeds and serve immediately.

SESAME SHRIMP STIR-FRY

Steps:

• Whisk together soy sauce, sugar, sesame oil, chile paste, cornstarch, and garlic in a small bowl. Heat canola oil in a large skillet over high. Add bell peppers, carrots, onion, and broccoli; cook, stirring often, until just beginning to become tender, about 4 minutes. Add shrimp and soy sauce mixture; cook, stirring often, until shrimp are fully cooked and sauce is slightly thickened, about 5 minutes. Sprinkle with cilantro. If desired, serve over rice.

SESAME SHRIMP STIR-FRY

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.