Sesame Shrimp Stir-Fry
4 servings
45 minutes
5 minutes
Yield: 4 servings
Time: 45 minutes
16 peeled and deveined large shrimp (31-35)
1 cup sugar snap peas
1/3 cup diced carrot
2 cups broccoli florets
1 tbsp sesame oil
1/4 cup diced white onion
2 cloves garlic, peeled and minced
2 cups cooked brown rice
Asian-Inspired Low-Sodium
Marinade Ingredients:
3 tbsps low-sodium soy sauce
1 1/2 tbsps honey
1 tbsp unflavored rice
vinegar
1 tbsp sesame oil
2 cloves garlic, peeled and minced
1 tbsp grated fresh ginger
1/4 tsp five-spice powder
Directions
Step 1
In a medium saucepan, bring 4 cups of water to a boil over high heat. Add sugar snap peas and carrots carefully to the boiling water. Cook for 2 minutes, then add broccoli and cook for an additional 3 minutes. Drain the vegetables using a strainer and rinse them under cold water for 30 seconds.
Step 2
In a large skillet over medium heat, heat oil. Sauté onions and garlic for 2 minutes. Add shrimp and cook for 2 minutes on each side.
Step 3
Combine the cooked vegetables and the marinade with the shrimp. Stir and cook until the shrimp are pink and reach an internal temperature of 145°F. In a small bowl, combine all ingredients for the marinade. Serve the mixture over rice.
