https://www.bettycrocker.com/recipes/sesame-shrimp-stir-fry/b3e6e69d-2515-471f-b680-b44fd0315eea

Add something colorful to your family’s Asian cuisine night! Serve stir fried shrimp and vegetables with quinoa – a hearty meal.

Ingredients

12
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 SAVE $
1
tablespoon cornstarch
1
tablespoon canola oil
1
medium carrot, sliced (1/2 cup)
2
cups fresh snow pea pods, strings removed, cut in half
2
cups sliced fresh mushrooms (about 5 oz)
1
tablespoon sesame seed, toasted

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Steps

  • 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.
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