Stir Fried Sesame Shrimp Recipes

Steps:

• Heat 1 tablespoon of sesame oil in a large, nonstick skillet over medium heat.
• Pour in the shrimp and season with ¼ teaspoon of the salt.
• Fry the shrimp for 1 minute on each side.
• Remove the shrimp from the pan and pour in the remaining 1 tablespoon of oil.
• Toss in the carrots and remaining ¼ teaspoon of salt and sauté for a few minutes until they begin to soften.
• Add in the snow peas, garlic, and soy sauce and sauté until the garlic becomes fragrant, about 30 seconds.
• Toss the shrimp back into the pan, sprinkle on the sesame seeds, and mix until everything is well incorporated and the shrimp is fully cooked, about 1 minute.
• Divide the mixture evenly between 4 bowls and sprinkle with a few more sesame seeds, if desired.
• Enjoy!

Steps:

• Place the shrimp in a large colander and rinse with water. Sprinkle generously with salt and toss together for about a minute. Rinse with water and repeat. After rinsing one more time, drain on paper towels. Pat dry with more paper towels.
• Combine 1/4 to 1/2 teaspoon salt (to taste) and the sugar in a small bowl and place close to your wok.
• Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and chili flakes and stir-fry for no more than 10 seconds. Push to the sides of the pan and add the shrimp in one layer. Let cook undisturbed for 1 minute, then add the remaining oil and stir-fry for 1 minute.
• Add the sesame seeds and spinach and stir-fry for 1 minute, until it has begun to wilt but the wilting is still uneven. Add the salt and sugar, sprinkling it evenly over the spinach, and continue to stir-fry until the spinach has wilted but is still bright and the shrimp are cooked through and bright pink, about 2 more minutes. Remove from the heat, drizzle on the sesame oil, toss together and serve, with rice, noodles or other grains.

Steps:

• 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.
• Rinse quinoa under cold water 1 minute; drain. Cook quinoa as directed on package.
• Meanwhile, remove shrimp from marinade; reserve marinade. Stir water and cornstarch into remaining marinade; set aside.
• 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.
• Stir marinade mixture into shrimp mixture; heat to boiling. Cook and stir until sauce is thickened. Sprinkle with sesame seed. Serve with quinoa.

Steps:

• In plastic food storage bag, mix shrimp, ginger, red pepper, garlic, sesame seeds, black pepper.
• Put rice in heatproof serving bowl.
• Bring 2 1/2 cups water to boiling in saucepan, then pour over rice, cover with foil-set aside.
• In large wok or skillet heat the oil, sweet pepper and scallions.
• Sauté for 3 or 4 minutes to slightly soften.
• Add teriyaki sauce, then peas, shrimp, and seasoning.
• Sauté for 4 minutes, until shrimp are opaque.
• Stir the cornstarch and broth in small bowl; add to wok/saucepan.
• While stirring cook until bubbly and thickened.
• Add salt.
• With a fork, fluff the rice and spoon shrimp mixture over rice; serve.

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:

• Combine scallion whites, chili garlic sauce, ginger, and 1 teaspoon sesame oil in a bowl.
• Heat vegetable oil in a large nonstick skillet over high heat until just smoking.
• Add shrimp and cook until just opaque, about 1 minute.
• Clear center of skillet, add scallion mixture, and cook, mashing mixture into pan, until fragrant, about 30 seconds.
• Stir mixture into shrimp; transfer to a bowl.
• Decrease heat to medium; add asparagus and water to empty skillet; cover and cook for 3 minutes.
• Uncover and simmer until asparagus is just tender, about 2 minutes.
• Add shrimp-scallion mixture and oyster sauce; cook until sauce is thickened and shrimp are cooked through, about 1minute.
• Stir in sesame seeds and remaining sesame oil; sprinkle with scallion greens; serve.

Steps:

• Combine shrimp, ginger, ground red pepper, garlic, sesame seeds, and black pepper in a large plastic food-storage bag.
• Place rice in a heatproof serving bowl.
• Bring 2 1/2 cups water to boiling and pour over rice in bowl. Cover with foil and set aside.
• Heat sesame oil in a large wok or skillet.
• Add sweet peppers and green onions and saute 3 to 4 minutes to soften slightly.
• Add teriyaki sauce.
• Add peas and shrimp with seasoning and saute 4 minutes or until shrimp are opaque.
• Stir cornstarch into broth and add to wok.
• Cook, stirring, until mixture boils.
• Sprinkle with salt.
• Fluff rice with fork.
• Spoon shrimp mixture over rice.