In the March 2022 issue of Southern Living Magazine, a recipe was published for Sesame Shrimp Stir-Fry. This quick and easy recipe is a great weeknight meal and can also be prepared ahead and frozen for up to six months. The recipe appealed to me because ingredients were readily available in my local food store and made for a light supper for my husband and I.
For the recipe you’ll need soy sauce, light brown sugar, sesame oil, ground fresh Chile paste (suggested was sambal oelek, I substituted gochujang which is similar), cornstarch, canola oil, red bell peppers, carrots, white onion, broccoli florets, raw shrimp and cilantro.
It took longer to prep the vegetables than to cook the dish! I prepared the vegetables and placed them all in a large bowl and had a separate bowl for the sauce. I also started cooking white rice as a base for the stir fry . Once everything was prepped, things progressed quickly. It takes approximately four minutes to soften the vegetables before adding the shrimp and sauce.
I served the shrimp over the rice and sprinkled some sesame seeds on top as I’m not a fan of cilantro. The dish had a bit of zest from the spiciness of the gochujang. As I was only cooking for two, I adjusted the quantities of vegetables. The ratio of vegetables to shrimp was just right. My husband and I enjoyed this scrumptious dish, which I was requested to make again in the near future.
Sesame Shrimp Stir-Fry
By Melissa Gray, Southern Living Magazine
Total Time: 20 Minutes
Additional Time: 20 minutes
½ cup soy sauce
2 tablespoons light brown sugar
1 tablespoon sesame oil
1 tablespoon ground fresh chile paste (such as sambal oelek)*
1 tablespoon cornstarch
3 garlic cloves, grated (about 1½ tsp.)
1 tablespoon canola oil
2 large red bell peppers, cut into 1-inch pieces (about 4 cups)
3 medium carrots, sliced 1/8 inch thick (about 1½ cups)
1 medium-size white onion, cut into ¼-inch wedges (about 2 cups)
4 cups broccoli florets (from 1 small head)
1 ½ pounds large raw shrimp, peeled and deveined
¼ cup roughly chopped fresh cilantro
Hot cooked rice, optional
*I substituted gochujang, a fermented spicy red chili paste
Whisk together soy sauce, sugar, sesame oil, chile paste, cornstarch, and garlic in a small bowl. Heat canola oil in a large skillet over high. Add bell peppers, carrots, onion, and broccoli; cook, stirring often, until just beginning to become tender, about 4 minutes. Add shrimp and soy sauce mixture; cook, stirring often, until shrimp are fully cooked and sauce is slightly thickened, about 5 minutes. Sprinkle with cilantro. If desired, serve over rice.
Let cooked shrimp mixture cool to room temperature, about one hour. Fill a Ziplock plastic freezer bag three-fourths of the way full, and seal, pushing out any air. Freeze until solid, at least four hours or up to six months.
Allow bag to thaw overnight in refrigerator. Heat a large skillet over high heat; add thawed stir-fry mixture. Cook, stirring often, until heated through, 10 minutes. Sprinkle with cilantro, and serve with rice, if desired.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.