SESAME SHRIMP STIR-FRY

Sesame Shrimp Stir-Fry image

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

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h25m

Yield 4

Number Of Ingredients 10

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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
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

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.

Nutrition Facts : Calories 400, Carbohydrate 53 g, Cholesterol 120 mg, Fat 1 1/2, Fiber 5 g, Protein 25 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 8 g, TransFat 0 g