Sesame Shrimp Stir-Fry

Prep 25 min
Total 1 hr 25 min
Servings 4

Add something colorful to your family's Asian cuisine night! Serve stir fried shrimp and vegetables with quinoa - a hearty meal. MORE+ LESS-

By Betty Crocker Kitchens

Updated August 26, 2010

Ingredients

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

tablespoon cornstarch

tablespoon canola oil

medium carrot, sliced (1/2 cup)

cups fresh snow pea pods, strings removed, cut in half

cups sliced fresh mushrooms (about 5 oz)

tablespoon sesame seed, toasted

Steps

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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.

Expert Tips

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

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 400
Calories from Fat: 80

% Daily Value

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;