Time 20m Yield 4 serving(s) Number Of Ingredients 15 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.
Time 55m Yield 4 Number Of Ingredients 16 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.
Yield 2 servings Number Of Ingredients 22 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!
Time 15m Yield 3 to 4 servings Number Of Ingredients 10 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.
Time 30m Yield 4 servings Number Of Ingredients 8 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!
Time 40m Yield 4 Number Of Ingredients 10 Steps:
Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth. Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry until they’re cooked through. Remove the shrimp from the skillet. Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp. Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the shrimp to the skillet and cook until the mixture is hot and bubbling. Serve over the rice.
Time 15m Yield 2 servings. Number Of Ingredients 8 Steps:
In a resealable plastic bag, combine the soy sauce, 1 tablespoon sesame oil, lemon juice, garlic powder and lemon-pepper; add shrimp. Seal bag and turn to coat; refrigerate for 30 minutes., Drain and discard marinade. In a skillet, saute shrimp in remaining sesame oil until shrimp turn pink, about 3 minutes. Serve with rice if desired. Sprinkle with sesame seeds.
Time 30m Yield 4 Number Of Ingredients 12 Steps:
In large microwavable bowl, mix broth, rice and salt. Cover with plastic wrap; microwave on High 5 minutes. Then microwave on Medium (50%) 15 minutes. Let stand covered 5 minutes. Carefully uncover. Stir. Keep warm. In small bowl, mix dressing, water, cornstarch, soy sauce and chile garlic sauce; beat with fork until smooth. Set aside. In 12-inch skillet, heat oil over medium-high heat. Add vegetables; cook 2 minutes, stirring constantly. Add shrimp; cook 4 to 6 minutes, stirring frequently, until shrimp are pink and vegetables are crisp-tender. Stir dressing mixture into shrimp mixture; heat to boiling. Cook and stir 1 to 2 minutes or until sauce is thickened. Sprinkle with sesame seed. Serve with rice.
Time 2h10m Yield 4 serving(s) Number Of Ingredients 17 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.
Time 1h25m Yield 4 Number Of Ingredients 10 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.
