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Sesame Shrimp Stir-Fry

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  • Prep 25 min
  • Total 1 hr 25 min
  • Servings 4
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Add something colorful to your family's Asian cuisine night! Serve stir fried shrimp and vegetables with quinoa - a hearty meal.
By Betty Crocker Kitchens
Updated Aug 26, 2010
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Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Instant brown rice is ready in about 10 minutes and has double the fiber compared to instant white rice.

Nutrition

400 Calories, 9g Total Fat, 25g Protein, 53g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
80
Total Fat
9g
15%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
120mg
40%
Sodium
780mg
32%
Potassium
820mg
23%
Total Carbohydrate
53g
18%
Dietary Fiber
5g
23%
Sugars
8g
Protein
25g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
20%
20%
Calcium
8%
8%
Iron
50%
50%
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 Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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