Friday, April 15, 2011

Fantastic Foodie Fridays... *Sesame Shrimp Stir-Fry*

Sesame Shrimp Stir-Fry


  • 2 cups water
  • 1 cup uncooked white rice
  • 1 pound medium shrimp, peeled and deveined
  • 1/4 teaspoon fresh (if possible) ground ginger
  • 1/4 teaspoon cayenne pepper
  • 1 clove garlic, minced
  • 1 tablespoon sesame seeds
  • 1/4 teaspoon ground black pepper
  • 1/2 tablespoons sesame oil
  • 1 1/2 canola oil
  • 1 can of water chestnuts
  • 3 green onions, sliced
  • 3 tablespoons teriyaki sauce
  • 1/2 pound sugar snap peas
  • 1/8 cup cornstarch
  • 3/4 cup chicken broth
  • 1/4 teaspoon salt


  1. In a medium saucepan, bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.
  2. 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.
  3. Heat sesame and canola oil in a large wok or skillet. Add water chestnuts 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.
  4. Stir cornstarch into chicken broth and add to wok; cook, stirring until mixture boils. Sprinkle with salt. Spoon shrimp mixture over rice.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 399 | Total Fat: 9.4g | Cholesterol: 174mg

This recipe you can play with quite a bit and make it more to your liking.  I always suggest that you try it once as is then change to fit your taste.  I try to always use fresh veggies as I think it turns out better.  I have tried adding a splash of lemon and pineapple pieces to make it a little bit sweeter.  Some people would add peppers, carrots, baby corn or even bamboo shoots.  I hope you enjoy this recipe and if you do decide to try it, I would love to hear your thoughts!  Enjoy!  

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