Sesame Ginger Shrimp Broccoli Recipes

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GARLIC AND GINGER SHRIMP STIR FRY RECIPE BY TASTY



Garlic And Ginger Shrimp Stir Fry Recipe by Tasty image

Here's what you need: shrimp, sesame oil, Gourmet Gardens™ Garlic Paste, Gourmet Gardens™ Ginger Paste, sweet chili sauce, soy sauce, rice wine vinegar, Gourmet Gardens™ Ginger Paste, canola oil, sesame oil, red pepper flakes, kosher salt, yellow onion, broccoli, red bell pepper, scallions, mushroom, medium carrot, baby bok choy, kosher salt, salted peanut, scallions

Provided by Tasty

Categories     Lunch

Yield 2 servings

Number Of Ingredients 22

1 lb shrimp, 16/20-count peeled and deveined
2 teaspoons sesame oil
1 tablespoon Gourmet Gardens™ Garlic Paste
1 tablespoon Gourmet Gardens™ Ginger Paste
5 tablespoons sweet chili sauce
2 teaspoons soy sauce
2 teaspoons rice wine vinegar
1 tablespoon Gourmet Gardens™ Ginger Paste
2 tablespoons canola oil, divided
1 teaspoon sesame oil, divided
½ teaspoon red pepper flakes
kosher salt, to taste
½ yellow onion, thinly sliced
1 head broccoli, cut into small florets, including leaves
1 red bell pepper, seeded and thinly sliced
2 scallions, cut into 1-inch (2 1/2 cm) pieces
8 oz mushroom, such as cremini or shiitake, stemmed, thinly sliced
1 medium carrot, peeled and thinly sliced
½ head baby bok choy, bottom removed and larger leaves halved lengthwise
kosher salt, to taste
2 tablespoons salted peanut, chopped
2 scallions, thinly sliced

Steps:

  • In a medium bowl, toss the shrimp with sesame oil and the Gourmet Gardens™ Garlic and Ginger Pastes. Let marinate for 10 minutes.
  • Make the sweet ginger chili sauce: In a small bowl, whisk together the chili sauce, soy sauce, vinegar and the Gourmet Garden™ Ginger Paste. Set aside.
  • In a wok or large skillet, heat 1 tablespoon canola oil and ½ teaspoon sesame oil over medium-high heat. Add the shrimp to the pan in a single layer and season with salt and the red pepper flakes. Cook the shrimp for about 2 minutes per side, until just cooked through. Transfer to a plate and set aside.
  • Add the remaining tablespoon of canola oil and ½ teaspoon sesame oil to the pan and reduce the heat to medium. Add the onion and sauté for about 3 minutes, until softened. Add the broccoli and cook for about 5 minutes, until starting to soften. Add the bell pepper and scallions and continue to cook until the peppers start to soften, about 3 minutes. Add the mushrooms and cook until soft, about 3 minutes more. Add the bok choy and carrots and cook until the bok choy is wilted, 2-3 minutes. Season with the salt.
  • Return the shrimp to the pan and add the sweet ginger chili sauce, tossing to combine.
  • Divide the stir fry between 2 bowls and garnish with the peanuts and thinly sliced scallions. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 772 calories, Carbohydrate 52 grams, Fat 39 grams, Fiber 10 grams, Protein 58 grams, Sugar 25 grams

SESAME-GINGER SHRIMP AND VEGETABLE STIR-FRY



Sesame-Ginger Shrimp and Vegetable Stir-Fry image

Simple stir-fries, like this quick blend of frozen vegetables and fresh shrimp flavored with prepared sauce, are an easy supper solution.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 6

2 cups uncooked instant rice
2 cups water
1 tablespoon oil
1 (16-oz.) pkg. (4 cups) fresh stir-fry vegetables, cut into bite-sized pieces
12 oz. shelled deveined uncooked medium shrimp, tails removed
1/2 cup purchased sesame-ginger stir-fry seasoning sauce (from 12-oz. bottle)

Steps:

  • Cook rice in water as directed on package.
  • Meanwhile, heat oil in 12-inch nonstick skillet or wok over medium-high heat until hot. Add vegetables; cook and stir 3 minutes. Add shrimp; cook and stir an additional 3 to 4 minutes or until shrimp turn pink and vegetables are crisp-tender.
  • Add seasoning sauce to shrimp and vegetables; cook and stir 1 to 2 minutes or until thoroughly heated. Serve over rice.

Nutrition Facts : Calories 375, Carbohydrate 60 g, Cholesterol 120 mg, Fat 1/2, Fiber 3 g, Protein 22 g, SaturatedFat 1 g, ServingSize 1/4 of Recipe, Sodium 2430 mg, Sugar 6 g

SESAME SHRIMP WITH GINGER BROCCOLI



Sesame Shrimp With Ginger Broccoli image

Make and share this Sesame Shrimp With Ginger Broccoli recipe from Food.com.

Provided by WKernan

Categories     Healthy

Time 40m

Yield 4 8 shrimp and 1 c broccoli, 4 serving(s)

Number Of Ingredients 12

1 1/2 tablespoons brown sugar
1 tablespoon sriracha chili sauce
2 egg whites
1/2 cup panko breadcrumbs
1/4 cup toasted sesame seeds
1 1/2 lbs shrimp
1 tablespoon sesame oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon sliced garlic
1 tablespoon ginger, chopped
2 broccoli, heads

Steps:

  • Whisk together brown sugar, Sriracha, and egg whites in a shallow dish. Combine panko and sesame seeds in a shallow dish. Working in batches, add shrimp to egg mixture; dredge in panko mixture.
  • Heat 1 1/2 teaspoons canola oil and 1 1/2 teaspoons sesame oil in a large nonstick skillet over medium-high. Add half of dredged shrimp; cook until golden brown, 2 to 3 minutes per side. Remove from pan. Repeat procedure with 1 1/2 teaspoons canola oil, remaining 1 1/2 teaspoons sesame oil, and remaining half of dredged shrimp. Sprinkle cooked shrimp with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Heat remaining 1 tablespoon canola oil in pan over medium-high. Add garlic and ginger; cook, stirring constantly, 1 minute. Add broccoli; cook until lightly browned, about 2 minutes. Add 1/4 cup water; cover and cook until crisp-tender, 2 to 3 minutes. Uncover; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Serve with shrimp.
  • Calories 393.
  • Fat 17g.
  • Satfat 2g.
  • Unsat 15g.
  • Protein 33g.

Nutrition Facts : Calories 430.2, Fat 14, SaturatedFat 2, Cholesterol 214.3, Sodium 1540.9, Carbohydrate 43, Fiber 11.1, Sugar 11.7, Protein 38.2

SHRIMP AND BROCCOLI STIR-FRY



Shrimp and Broccoli Stir-Fry image

This colorful shrimp and broccoli stir-fry comes together quickly, when all the vegetables are prepared ahead of time.

Provided by Bibi

Categories     Shrimp Stir-Fry

Time 45m

Yield 4

Number Of Ingredients 22

1 cup reduced-sodium soy sauce
½ cup low-sodium chicken broth
2 tablespoons orange juice
1 tablespoon fish sauce
1 tablespoon rice vinegar
1 teaspoon garlic powder
1 teaspoon ginger powder
½ teaspoon Sriracha sauce, or to taste
½ teaspoon sesame oil
3 tablespoons peanut oil, or more as needed
1 tablespoon thinly sliced garlic
1 tablespoon thinly sliced ginger
1 (12 ounce) bag broccoli - cut into florets, stems peeled and sliced 1/4 inch thick
⅔ cup onion, cut into long slices
⅔ cup red bell pepper, cut into long thin strips
⅔ cup carrots, cut diagonally into thin slices
⅔ cup fresh snow peas, trimmed
1 pound large shrimp (21-25 per pound), peeled and deveined
1 tablespoon cornstarch
2 tablespoons cold water
2 cups cooked rice, or to taste
2 teaspoons sesame seeds, or to taste

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.

Nutrition Facts : Calories 400.9 calories, Carbohydrate 40.3 g, Cholesterol 173 mg, Fat 13.5 g, Fiber 4.7 g, Protein 29.5 g, SaturatedFat 2.4 g, Sodium 532.1 mg

SESAME SHRIMP AND BROCCOLI STIR-FRY



Sesame Shrimp and Broccoli Stir-Fry image

Plan ahead the shrimp needs to marinade for 2 hours, you might also want to give this a try using chicken strips ;-) This complete recipe may be doubled, prep time includes marinating time, cooking time is only estimated, adjust the cayenne pepper to suit heat level.

Provided by Kittencalrecipezazz

Categories     Savory

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 17

1 lb medium shrimp (peeled and deveined)
2 tablespoons sesame oil
2 cups fresh broccoli florets (or to taste)
1 carrot (peeled and thinly sliced diagonally)
1/4 cup teriyaki sauce
2 tablespoons cornstarch
3/4 cup chicken broth
salt and pepper (to taste)
2 green onions, chopped (optional)
1 tablespoon sesame seeds (optional or to taste)
cooked rice
2 teaspoons fresh minced ginger (or use 1/4 teaspoon ginger powder)
1 pinch cayenne pepper (or to taste)
1 tablespoon fresh minced garlic (or to taste)
1 teaspoon sesame oil
1/2 teaspoon black pepper
1 1/2 tablespoons sesame seeds

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.

BROCCOLINI WITH SESAME AND GINGER



Broccolini with Sesame and Ginger image

Broccolini is delicious when used in place of broccoli or asparagus in recipes. This side dish goes well with broiled fish or roasted or sauteed chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 8

2 teaspoons white sesame seeds
2 teaspoons vegetable oil
2 bunches broccolini (about 1 pound), stalks halved lengthwise if large
2 garlic cloves, thinly sliced
1 small piece peeled fresh ginger, thinly sliced
1/2 cup water
2 teaspoons soy sauce
1 teaspoon toasted sesame oil

Steps:

  • Heat a large skillet over medium. Add sesame seeds and toast, tossing, until golden, about 3 minutes. Transfer to a small bowl.
  • Return skillet to heat and add vegetable oil. Add broccolini, garlic, ginger, and water. Cover and cook, stirring occasionally, until broccolini is crisp-tender, about 12 minutes. Add soy sauce and cook until it evaporates, 30 seconds. Top with sesame oil and sesame seeds.

Nutrition Facts : Calories 92 g, Fat 4 g, Fiber 1 g, Protein 4 g

UTOKIA'S GINGER SHRIMP AND BROCCOLI WITH GARLIC



Utokia's Ginger Shrimp and Broccoli with Garlic image

Parchment packets filled with shrimp and broccoli florets and seasoned with an Asian-inspired ginger sauce are baked for a delicious and easy-clean-up dinner.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Yield 4

Number Of Ingredients 7

Reynolds® Parchment Paper
4 cups broccoli florets
1 pound raw shrimp, peeled and deveined
2 cloves garlic, crushed
1 tablespoon sesame oil
½ tablespoon grated fresh ginger
½ tablespoon soy sauce

Steps:

  • Preheat oven to 400 degrees F. Tear off four 15-inch sheets of Reynolds Parchment Paper. Fold each sheet in half and crease it in the center. Cut each into a heart shape; unfold.
  • Divide broccoli and shrimp evenly on one-half of each sheet near crease.
  • Mix garlic, sesame oil, ginger and soy sauce. Spoon 1/4 the mixture evenly over broccoli and shrimp on each sheet.
  • Fold over other half of each sheet to enclose ingredients. Starting at top, make small overlapping folds down entire length of parchment to secure edges together. Twist last fold several times to make a tight seal. Place parchment packets on a large baking sheet with 1-inch sides.
  • Bake 13 to 15 minutes or until shrimp is done.
  • Place parchment packets on dinner plates. Carefully cut an X in the top of each packet; open carefully, allowing steam to escape. Serve immediately.

Nutrition Facts : Calories 152.8 calories, Carbohydrate 6.9 g, Cholesterol 172.6 mg, Fat 4.7 g, Fiber 2.5 g, Protein 21.3 g, SaturatedFat 0.8 g, Sodium 341.7 mg, Sugar 1.6 g

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