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.


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

(scraping bowl spotless)

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

(blowing pollen thickened nose)

Really? Wow. Wait.
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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