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shrimp stir fry 009Stir fry is an easy, throw together, complete meal.  Just add lean protein, vegetables, tasty sauce and top it on a whole grain (like brown rice here or quinoa).  I love this one because it hits taste buds all over the tongue, the sweet, the spicy, the sour…. oh, so good.

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Feel free to add any variety of vegetable or veggie combo you desire.  I had a large bag of organic frozen broccoli in my freezer, this dish is great to use up any extra frozen, or fresh produce on hand.

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The fresh cilantro and touch of sesame oil adds a nice twist to the otherwise just plain steamed brown rice.  Money saving tip: check the bulk bins at your grocery store for brown rice, it often costs less and you can purchase just the amount needed for a recipe.  For time saving, use instant or quick cooking brown rice.

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Pick some shrimp up on your way home and easily create this delicious dinner tonight.  Gluten-free options below.

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SWEET & SPICY SESAME SHRIMP STIR FRY

serves 4

Cilantro Brown Rice:

  • 1 cup BROWN BASMATI or REGULAR BROWN RICE
  • 2 cups WATER
  • 1/4 tsp SALT, SEA
  • 1 tsp SESAME OIL
  • 1/2 cup FRESH CILANTRO, chopped

Shrimp Stir Fry & Sauce:

  • 2 tsp SESAME OIL
  • 1/2 lb LARGE SHRIMP, peeled, deveined, halved (wild, not farm raised if possible)
  • 1/2 cup RICE VINEGAR*
  • 2 tbsp KETCHUP*
  • 2 tsp SOY SAUCE, LOWER SODIUM*
  • 1 tbsp PURE or RAW HONEY
  • 1/4 cup BROWN SUGAR
  • 1-2 tsp SRIRACHA HOT CHILI SAUCE, (optional or to taste)
  • 2 tsp FRESH GINGER, minced (or 1 tsp dried ground ginger)
  • 3 cloves GARLIC, minced (or 3/4 tsp garlic powder)
  • SEA SALT AND PEPPER TO TASTE
  • 1 tbsp CORNSTARCH
  • 1/4 cup WATER
  • 16 oz BROCCOLI FLOWERETS, frozen thawed or fresh
  • 2 tsp SESAME SEEDS (optional for topping)

*Gluten-free option: make sure your * ingredients are GF

1. For the cilantro rice: In a small sauce pan heat 2 c. water to a boil. Stir in 1/4 t. salt and 1 c. brown rice, cover and let cook on medium for 15-20 minutes, stir and cook on low for 20-25 minutes or until liquid is absorbed. Fluff with a fork, then stir in 1 t. sesame oil and 1/2 to 2/3 c. fresh chopped cilantro.

2. Heat 2 t. sesame oil in a large skillet over medium heat. Add prepared shrimp and sauté a few minutes until pink in color and cooked through. Remove shrimp from pan and add (without cleaning) 1/2 c. rice vinegar, 2 T. ketchup, 2 t. soy sauce, 1 T. honey, 1/4 c. brown sugar, 1-2 t. Sriracha Chili Sauce, 2 t. minced ginger and 3 cloves minced garlic. Stir 1 T. cornstarch into 1/4 c. warm water until dissolved, then whisk mixture into pan sauce and bring to a low boil. Reduce heat to low, continue whisking, until sauce has thickened.

3. Add cooked shrimp and thawed or fresh broccoli to sauce. Heat for 5-10 minutes (add sea salt and pepper if needed) then serve over hot cilantro rice. Garnish with sesame seeds and additional fresh chopped cilantro if desired. Serves 4, about 1 2/3 cup servings of stir fry.

VARIATIONS: Use chopped or shredded chicken for shrimp.  Add any variety of vegetable.

NUTRITION INFO PER SERVING: 400 calories, 6g fat, 1g sat fat, 85mg cholesterol, 68g carb, 2g fiber, 22g sugar, 19g protein

PRINT RECIPE – PDF

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