Sesame Shrimp Stir-Fry

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.

Prep Time

25

Minutes

Total Time

1:25

Hr:Mins

Makes

4

servings

12
oz uncooked deveined peeled large shrimp, thawed if frozen, tail shells removed
1/4
cup teriyaki marinade
1 1/2
cups uncooked quinoa
1/2
cup water
1
tablespoon cornstarch
1
tablespoon canola oil
1
medium carrot, sliced (1/2 cup)
2
cups fresh snow pea pods, strings removed, cut in half
2
cups sliced fresh mushrooms (about 5 oz)
1
tablespoon sesame seed, toasted
  1. 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.
  2. Rinse quinoa under cold water 1 minute; drain. Cook quinoa as directed on package.
  3. Meanwhile, remove shrimp from marinade; reserve marinade. Stir water and cornstarch into remaining marinade; set aside.
  4. 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.
  5. Stir marinade mixture into shrimp mixture; heat to boiling. Cook and stir until sauce is thickened. Sprinkle with sesame seed. Serve with quinoa.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Time-Saver
Instant brown rice is ready in about 10 minutes and has double the fiber compared to instant white rice.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 400
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 120mg;
  • Sodium 780mg;
  • Total Carbohydrate 53g
    • (Dietary Fiber 5g,
    • Sugars 8g),
  • Protein 25g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 2 1/2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 3 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.