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Sesame Shrimp Stir-Fry
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Prep Time:
25 minutes
Total Time:
1 hour 25 minutes
Elevate family dinner with vibrant stir-fried shrimp and veggie quinoa bowl - a delicious Asian-inspired dish.
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
Instructions:
  • Place the shrimp in an 8-inch square (2-quart) glass baking dish and generously coat them with teriyaki marinade. Chill covered in the refrigerator for 1-2 hours.
  • Rinse quinoa under cold water for 1 minute, then cook according to package instructions.
  • Remove the shrimp from the flavorful marinade, saving the marinade in a separate bowl. Mix water and cornstarch into the saved marinade; set aside for later use.
  • Heat a wok or 10-inch nonstick skillet over medium-high heat, then swirl in oil to coat. Sauté carrots for 1 minute, then add shrimp, pea pods, and mushrooms. Continue cooking and stirring for 3 to 5 minutes until shrimp are pink and veggies are tender-crisp.
  • Combine the marinade with the shrimp and bring to a boil. Continue to stir and cook until the sauce thickens. Finish by sprinkling with sesame seeds and serve alongside quinoa.

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