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Quick and Easy Sesame Shrimp Stir-Fry

Easy sesame shrimp stir-fry on rice.

I was stir-frying last night. I know. Big YAWN. No big whup. B-o-r-i-n-g.

But what you don't know? That despite the hefty gusts of juniper pollen thickened wind battering the casita (hefty gusts of juniper pollen thickened wind makes me downright prickly if not certifiable) I managed to gather my dull, throbbing wits long enough to create a new stir-fry sauce.

For you, Dear Reader.



JUNIPER ASSAULTED GODDESS
(chewing)

So. What do you think? On a scale of one to ten?

PATIENT KIND HUSBAND
(scraping bowl spotless)

Um. Really, really tasty. Eleven. And a half.

JUNIPER ASSAULTED GODDESS
(blowing pollen thickened nose)

Really? Wow. Wait.
(pause)
It's not a twelve?







Quick and Easy Sesame Shrimp Stir-Fry Recipe


If you're not into seafood just skip ahead to the sauce part. This slightly nutty sauce would be fabulous on whatever you tossed in your hot little wok. Tofu. Chicken. You name it. Be happy.

First, put on a pot of your favorite rice (for lower glycemic, use brown basmati rice).

For two servings-

Prepare your shrimp:

8 to 10 large wild caught shrimp, deveined, shells and tails removed, set aside

Stir-fry ingredients:

1/2 red onion, sliced into thin wedges
5 cloves garlic, chopped
2 carrots, sliced into matchsticks
2 cups shredded cabbage or slaw mix
Sea salt
1/2 cup or so of soaked wakame or other sea vegetable (two servings worth)
1/2 cup sliced water chestnuts
1 medium green heirloom tomato, cut into chunks- or a handful of yellow grape tomatoes, halved
1 lime- for juice and 2 serving wedges



Sesame Stir-Fry Sauce Recipe

Don't buy the bottled stuff. It's got weird ingredients. Make your own fresh sauce instead. Score Brownie points.

1 tablespoon toasted sesame oil
2-3 tablespoons roasted sesame tahini
2/3 cup hot light vegetable broth
1 tablespoon balsamic vinegar
1-2 teaspoons raw organic agave nectar
Pinch of sea salt, to taste
Seasoning options: Dash of hot pepper or pepper flakes, minced onion, garlic, or ginger- to taste

To make your sauce:

Using a fork, blend the sesame tahini and oil in a glass measuring cup. Add the hot broth and stir to thin. Add the remaining ingredients and stir to combine.

Taste test. Does it need a little heat? Sweetness? More tahini? Salt?

Set aside and prepare your wok with a little high heat oil; set on medium high heat.

Add the onion to the wok and stir till softened. Add the garlic, carrots and cabbage; season with sea salt and stir. When the cabbage has melted a bit, add the prepared shrimp, wakame, water chestnuts and green tomato. Stir.

When the shrimp has just turned pink, add the Sesame Stir-Fry Sauce and stir to combine. Bring to a simmer and cook briefly until heated through (shrimp should be firm and opaque). Squeeze half a lime over the stir-fry. Stir again and serve over rice.

Garnish with a wedge of fresh lime.

Serves 2.


Recipe Source: glutenfreegoddess.blogspot.com

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8 comments:

  1. Mmmm, my hot little wok would love that sauce!

    P.S. Glad you're with me on Twitter. I'm finding it slightly addictive.

    ReplyDelete
  2. YUM! Sounds like a winner to me. I *heart* stir fry. This looks so good!

    :)
    SM

    ReplyDelete
  3. I had to laugh at this Karina... my husband and I have this same conversation over every dinner I cook (and we're both being assaulted with allergies too!!) I'm always answering ONLY 3 1/2? (We say 1 out of 5) And then he will bump his answer up a notch!! lol

    Love stir fry! I think this will be on the menu for friday night!!

    ReplyDelete
  4. I feel for you. Juniper season hasn't hit here yet, but in a couple of months EVERYTHING will be coated in a thick layer of yellow dust. You kind of have to rely on hubby's opinion at that point because you are so stuffed up you can't taste anything youself. Your stir fry is so beautiful though, how could it not taste amazing!

    ReplyDelete
  5. Oh how I have missed Asian stir fry type foods. This looks like a winner. Do you think this yeast sensitive person could successfully substitute apple cider vinegar for the Balsamic vinegar? Or would it change the whole effect?

    Now I have to go see what Twitter is...

    ReplyDelete
  6. Karina, thanks for your blog. This stir-fry sauce sounds great! I've just started my own gf blog at

    http://everydaygf.blogspot.com/

    I don't have any recipes nearly as gourmet as yours, but I'm having fun with it!

    ReplyDelete
  7. Oh my, sounds deliciously shibby. I actually have most of these ingredients on hand for once! I know what I'm making for dinner tonight!

    ReplyDelete
  8. erin m.19:20

    I can't believe that I made something so delicious! That sauce is to DIE FOR!!!
    Thank you! You are such a blessing!!!

    ReplyDelete

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Wishing you a delicious and beautiful day!

Karina - Gluten-Free Goddess xox


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