Sesame Shrimp With Ginger Broccoli Recipes

Steps:

• Preheat oven to 400 degrees F. Tear off four 15-inch sheets of Reynolds Parchment Paper. Fold each sheet in half and crease it in the center. Cut each into a heart shape; unfold.
• Divide broccoli and shrimp evenly on one-half of each sheet near crease.
• Mix garlic, sesame oil, ginger and soy sauce. Spoon 1/4 the mixture evenly over broccoli and shrimp on each sheet.
• Fold over other half of each sheet to enclose ingredients. Starting at top, make small overlapping folds down entire length of parchment to secure edges together. Twist last fold several times to make a tight seal. Place parchment packets on a large baking sheet with 1-inch sides.
• Bake 13 to 15 minutes or until shrimp is done.
• Place parchment packets on dinner plates. Carefully cut an X in the top of each packet; open carefully, allowing steam to escape. Serve immediately.

Steps:

• In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, hoisin sauce and sesame oil; set aside., In a large nonstick skillet or wok, stir-fry broccoli in canola oil until crisp-tender. Add the onions, garlic and ginger; stir-fry for 3-4 minutes or until vegetables are tender. Add shrimp; stir-fry 4-5 minutes longer or until shrimp turn pink., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

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.

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.

Steps:

• Whisk together brown sugar, Sriracha, and egg whites in a shallow dish. Combine panko and sesame seeds in a shallow dish. Working in batches, add shrimp to egg mixture; dredge in panko mixture.
• Heat 1 1/2 teaspoons canola oil and 1 1/2 teaspoons sesame oil in a large nonstick skillet over medium-high. Add half of dredged shrimp; cook until golden brown, 2 to 3 minutes per side. Remove from pan. Repeat procedure with 1 1/2 teaspoons canola oil, remaining 1 1/2 teaspoons sesame oil, and remaining half of dredged shrimp. Sprinkle cooked shrimp with 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Heat remaining 1 tablespoon canola oil in pan over medium-high. Add garlic and ginger; cook, stirring constantly, 1 minute. Add broccoli; cook until lightly browned, about 2 minutes. Add 1/4 cup water; cover and cook until crisp-tender, 2 to 3 minutes. Uncover; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Serve with shrimp.
• Calories 393.
• Fat 17g.
• Satfat 2g.
• Unsat 15g.
• Protein 33g.

Steps:

• Combine soy sauce, chicken broth, orange juice, fish sauce, rice vinegar, garlic powder, ginger powder, Sriracha sauce, and sesame oil in a large jar with a lid. Close and shake until sauce is well combined. Set aside.
• Heat peanut oil in a large, non-stick skillet or wok over medium-high heat. Add garlic and ginger and cook, stirring, until garlic and ginger are lightly browned, 1 to 2 minutes. Remove from the hot oil with a slotted spoon and discard.
• Add broccoli, onion, bell pepper, carrots, and snow peas to the seasoned oil and cook, stirring quickly, until vegetables are tender-crisp and brightly colored, 3 to 4 minutes. Remove to a plate and keep warm.
• Add shrimp to the hot skillet and cook for 90 seconds. Turn shrimp and continue cooking on the other side until they are bright pink on the outside, the meat is opaque, and shrimp begin to curl into a "C" shape, about 90 seconds longer.
• Add stir-fried vegetables back to the skillet, and pour in sauce.
• Mix together cornstarch and water in a small bowl and add to the sauce, stirring to remove any lumps. Keep stirring quickly, until thickener is incorporated into the entire dish. Bring to a boil, stirring constantly, then remove from heat.
• Serve with hot, fluffy rice, and garnish with sesame seeds.

Steps:

• In a medium bowl, toss the shrimp with sesame oil and the Gourmet Gardens™ Garlic and Ginger Pastes. Let marinate for 10 minutes.
• Make the sweet ginger chili sauce: In a small bowl, whisk together the chili sauce, soy sauce, vinegar and the Gourmet Garden™ Ginger Paste. Set aside.
• In a wok or large skillet, heat 1 tablespoon canola oil and ½ teaspoon sesame oil over medium-high heat. Add the shrimp to the pan in a single layer and season with salt and the red pepper flakes. Cook the shrimp for about 2 minutes per side, until just cooked through. Transfer to a plate and set aside.
• Add the remaining tablespoon of canola oil and ½ teaspoon sesame oil to the pan and reduce the heat to medium. Add the onion and sauté for about 3 minutes, until softened. Add the broccoli and cook for about 5 minutes, until starting to soften. Add the bell pepper and scallions and continue to cook until the peppers start to soften, about 3 minutes. Add the mushrooms and cook until soft, about 3 minutes more. Add the bok choy and carrots and cook until the bok choy is wilted, 2-3 minutes. Season with the salt.
• Return the shrimp to the pan and add the sweet ginger chili sauce, tossing to combine.
• Divide the stir fry between 2 bowls and garnish with the peanuts and thinly sliced scallions. Serve immediately.
• Enjoy!