Sesame Shrimp Stir Fry
Looking for a quick weeknight meal? This Sesame Shrimp Stir Fry is packed with flavor, and it's easy to make!
Servings: 6
Calories: 405kcal
Ingredients
- 2 cups uncooked white rice
- 16 oz. large shrimp peeled, deveined and tails removed
- ¼ cup teriyaki marinade
- ½ cup water
- 1 Tbsp cornstarch
- 1 Tbsp vegetable oil or canola oil
- 1 large carrot sliced into ½” slices
- 1 15-oz. package stir fry vegetables, thawed
- 8 oz. snow peas
- 8 oz. sliced baby bella mushrooms
- 1½ tsp sesame oil
- 1 Tbsp sesame seeds toasted
Instructions
- Cook rice according to package instructions; set cooked rice aside.
- Using a large bowl, add shrimp and teriyaki marinade; toss until well combined. Cover and refrigerate 1-2 hours. (Note: Do not marinade the shrimp longer than 2 hours or it will become mushy.)
- Remove shrimp from marinade and set aside. (Note: Do not discard marinade!)
- Stir the water and cornstarch into the leftover marinade; set cornstarch mixture aside.
- Place a wok or large skillet over medium-high heat.
- Once hot, add oil and sliced carrots; sauté, stirring occasionally, for 1 minute.
- Add stir fry vegetables, snow peas, mushrooms and sesame oil; sauté, stirring occasionally, for 2-3 minutes.
- Add shrimp; continue sauteing, stirring occasionally, for 3-5 minutes or until shrimp are pink and fully cooked.
- Add marinade mixture (from above) and bring to a boil. Sauté, stirring occasionally, until sauce has thickened.
- Serve over cooked rice. Top with toasted sesame seeds before serving.
Nutrition
Calories: 405kcal | Carbohydrates: 68g | Protein: 20g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 95mg | Sodium: 936mg | Potassium: 617mg | Fiber: 5g | Sugar: 4g | Vitamin A: 5844IU | Vitamin C: 31mg | Calcium: 119mg | Iron: 3mg
