Shrimp And Broccolini Stir Fry With Sesame Rice Recipes

SHRIMP AND BROCCOLINI STIR-FRY

Steps:

• In a large nonstick skillet over moderately high heat, add 1 tablespoon oil until hot but not smoking. Add shrimp and cook until golden and almost cooked through, about 1 minute on each side.
• Remove shrimp to a dish.
• Heat remaining tablespoon oil in skillet over moderately high heat until smoking, then saute ginger and garlic, stirring until golden.
• Add broccolini, water, hoisin, soy sauce, and red pepper flakes and cook, stirring until Broccolini is just tender, about 5 minutes.
• Stir in shrimp and cook until just heated through.

EASY HOMEMADE SHRIMP FRIED RICE

Steps:

• Heat sesame oil and olive oil in a large nonstick skillet or wok over medium-high heat. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes, flipping halfway through.
• Remove shrimp from the skillet using a slotted spoon, allowing oils and cooking juices to remain in the skillet. Place shrimp on a plate and set aside.
• Add peas and carrots and corn to the skillet and cook, stirring intermittently, until vegetables begin to soften, about 2 minutes. Add garlic; cook and stir for 1 minute. Push vegetables to the side of the skillet, pour eggs into the other side, and cook to scramble, stirring as necessary, 3 to 4 minutes.
• Stir shrimp, rice, and green onions into the skillet. Drizzle evenly with soy sauce, season with salt and pepper, and stir to combine. Cook until shrimp is reheated through, about 2 minutes.

HOISIN SHRIMP & BROCCOLI

Steps:

• In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, hoisin sauce and sesame oil; set aside., In a large nonstick skillet or wok, stir-fry broccoli in canola oil until crisp-tender. Add the onions, garlic and ginger; stir-fry for 3-4 minutes or until vegetables are tender. Add shrimp; stir-fry 4-5 minutes longer or until shrimp turn pink., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

SESAME SHRIMP STIR-FRY

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.

SHRIMP FRIED RICE

Steps:

• Heat a wok or large heavy skillet over high heat. Add 2 tablespoons of the peanut oil and swirl to coat the wok. Add the shrimp and stir-fry just until pink, about 2 minutes. Remove shrimp and reserve. Add eggs to wok and scramble until set, but still slightly runny. Remove from pan, breaking into bite-sized pieces, and wipe wok clean.
• Return wok to heat, add remaining 2 tablespoons peanut oil, and swirl to coat the wok. Reduce the heat to medium-high, add the onions, garlic, and ginger and stir-fry until onion is half-cooked, 1 minute. Add the red pepper and stir-fry until just tender but still crisp, about 2 minutes. Add the cold rice, quickly spreading it all over the wok and tossing it to heat through, then fry for about 5 to 7 minutes. (Add a little more oil if the rice is sticking.) When the rice is hot, add the peas and toss to heat through, about 1 minute. Add the pork, reserved shrimp, eggs, and salt, and stir fry to heat thoroughly, 1 to 2 minutes. Serve immediately on a large platter.

SHRIMP AND BROCCOLINI STIR-FRY

Steps:

• Heat 1 tablespoon oil in a large nonstick skillet over moderately high heat until hot but not smoking, then cook shrimp until golden and almost cooked through, about 1 minute on each side. Transfer shrimp to a dish. Heat remaining tablespoon oil in skillet over moderately high heat until hot but not smoking, then sauté ginger and garlic, stirring, until golden. Add Broccolini, water, hoisin, soy sauce, and red pepper flakes and cook, stirring occasionally, until Broccolini is just tender, about 5 minutes. Stir in shrimp and cook until just heated through.

SESAME SHRIMP AND BROCCOLI STIR-FRY

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.

SHRIMP AND BROCCOLI STIR-FRY

Steps:

• Combine soy sauce, chicken broth, orange juice, fish sauce, rice vinegar, garlic powder, ginger powder, Sriracha sauce, and sesame oil in a large jar with a lid. Close and shake until sauce is well combined. Set aside.
• Heat peanut oil in a large, non-stick skillet or wok over medium-high heat. Add garlic and ginger and cook, stirring, until garlic and ginger are lightly browned, 1 to 2 minutes. Remove from the hot oil with a slotted spoon and discard.
• Add broccoli, onion, bell pepper, carrots, and snow peas to the seasoned oil and cook, stirring quickly, until vegetables are tender-crisp and brightly colored, 3 to 4 minutes. Remove to a plate and keep warm.
• Add shrimp to the hot skillet and cook for 90 seconds. Turn shrimp and continue cooking on the other side until they are bright pink on the outside, the meat is opaque, and shrimp begin to curl into a "C" shape, about 90 seconds longer.
• Add stir-fried vegetables back to the skillet, and pour in sauce.
• Mix together cornstarch and water in a small bowl and add to the sauce, stirring to remove any lumps. Keep stirring quickly, until thickener is incorporated into the entire dish. Bring to a boil, stirring constantly, then remove from heat.
• Serve with hot, fluffy rice, and garnish with sesame seeds.

SHRIMP AND BROCCOLINI STIR-FRY WITH SESAME RICE

Steps:

• Cook rice. Stir in sesame seeds.
• Heat 1 tbl. of the oil in a large skillet over medium-high heat. Add the shrimp and cook, stirring often, until opaque throughout, 2-4 minutes. Transfer to a plate; reserve the skillet.
• Add the remaining 2 tabl. of oil to the reserve skillet. Add the scallion, garlic, ginger and chill. Cook, stirring often, until the scallions are tender, 3-4 minutes. Add the broccolini and 1/2 cup water. Cook, stirring occasionally, until the broccolini is crisp-tender, 3-5 minutes.
• Stir in the reserved shrimp, vinegar, and soy sauce and cook, tossing frequently, until the sauce coats the shrimp and broccolini, 2-3 minutes.