Sesame Shrimp With Fried Rice Recipes

SESAME SHRIMP & RICE

Steps:

• Microwave rice according to package directions. Meanwhile, in a large skillet or wok, stir-fry snow peas and onions in oil for 1 minute. Add the shrimp, pineapple, oranges and salad dressing; cook until heated through and vegetables are crisp-tender., Sprinkle with almonds. Serve with rice.

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.

SESAME SHRIMP FRIED RICE WITH CABBAGE

Steps:

• Heat the oil in a very large nonstick skillet or wok over a high heat. Add the scallions, ginger and shrimp and cook stirring frequently until the shrimp turn pink, about 1 1/2 minutes. Add the cabbage and continue cooking until it begins to soften, but is still somewhat crisp, about 2 minutes more. Transfer the shrimp-cabbage mixture to a bowl.
• Heat the sesame oil in the same skillet or wok over a medium-high heat. Add the rice and cook stirring frequently, until heated through, about 3 minutes. Add the shrimp-cabbage mixture back to the skillet, stir in the soy sauce and sesame seeds and serve.

SESAME SHRIMP AND GREENS WITH RICE

Steps:

• Whisk soy sauce, honey, sesame oil, ginger, rice vinegar, pepper flakes and garlic in a large bowl. Add shrimp and toss to coat. Refrigerate for 20 to 30 minutes. Remove shrimp from marinade and reserve marinade.
• Preheat a grill to medium-high heat.
• Prepare 4 large sheets of aluminum foil. Spray each with nonstick cooking spray. Scoop 1/2 cup rice into the center of each sheet. Top each with 1 cup spinach, 1/4 cup zucchini and 1/4 cup snap peas. Divide shrimp evenly among the packets. Spoon remaining marinade over each packet. Fold each packet to close (not too tight), leaving the seam side up.
• Place packets, seam-side up, on the grill. Cook until shrimp is cooked through, 12 to 15 minutes. Remove and open packets carefully.

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.

SESAME SHRIMP

Steps:

• In a resealable plastic bag, combine the soy sauce, 1 tablespoon sesame oil, lemon juice, garlic powder and lemon-pepper; add shrimp. Seal bag and turn to coat; refrigerate for 30 minutes., Drain and discard marinade. In a skillet, saute shrimp in remaining sesame oil until shrimp turn pink, about 3 minutes. Serve with rice if desired. Sprinkle with sesame seeds.

SHRIMP FRIED RICE

Steps:

• 1 Toss shrimp with salt, pepper, cornstarch: In a medium bowl, sprinkle the shrimp with salt, pepper, and cornstarch, and toss to coat. Set aside to sit for ten minutes at room temperature.
• 2 Heat pan on high heat: Heat a large sauté pan or wok (a seasoned cast iron pan or hard anodized aluminum works well, they're relatively stick free and can take the heat) on high heat.
• When the pan is very hot (a drop of water instantly sizzles when it hits the pan), swirl in one tablespoon of the cooking oil to coat the pan.
• 3 Sear shrimp on both sides: Add the shrimp to the hot pan, spreading them out quickly in a single layer. Let them fry in the pan without moving them, for 30 seconds.
• Flip the shrimp over and let them fry on the other side for another 30 seconds or until they are mostly cooked through. (Do not cook them all the way!).
• Use a slotted spoon to scoop the shrimp out of the pan to a bowl.
• 4 Cook beaten eggs, slightly runny: Return the pan to the burner and lower the heat to medium. Add a little more oil if the pan needs it. Add the beaten eggs and stir them quickly to scramble them while they cook.
• When the eggs are not quite cooked through, still a bit runny, transfer them from the pan to the bowl with the cooked shrimp.
• 5 Sauté green onions, add rice: Clean out the pan or wok with paper towels and return it to the burner. Heat the pan on high and when it is hot, swirl in the remaining tablespoon or two of oil. When the oil is shimmering hot (almost smoking), add the green onions and sauté for 15 seconds.
• Then add the leftover cooked rice to the pan and stir with the green onions to mix well.
• Spread the rice onion mixture over the surface of the pan and let it fry, without moving it. You should hear the rice sizzle. Cook for about 1 to 2 minutes.
• Use a spatula to turn over the rice, and spread it over the pan again. Let cook for a minute longer.
• 6 Add soy sauce, carrots, peas, shrimp, eggs, sesame oil: Sprinkle soy sauce on the rice and stir to combine.
• Add the carrots, peas, shrimp, eggs, and sesame oil, stirring to combine well.
• Heat everything until sizzling hot. Add more soy sauce to taste.

SESAME SHRIMP WITH FRIED RICE

Steps:

• In a medium saucepan combine rice and 1.5 cups water. Bring to boiling. Reduce heat to low; simmer, covered, 20 minutes or until rice is tender and all of the water is absorbed.
• In a large skillet heat 2 tablespoons of the sesame oil over medium-high heat. Add shrimp, teriyaki sauce, lemon juice, and salt and pepper to taste. Simmer 3-5 minutes or until shrimp are opaque. Remove shrimp and sauce from skillet; set aside.
• Add remaining 2 tablespoons of sesame oil to skillet. Add cooked rice, soy sauce, green onions and sesame seeds; cook until browned on bottom, stirring occasionally. Once rice sticks to bottom of skillet, loosen and turn with a spatula.
• Spoon shrimp and sauce over fried rice. Sprinkle with additional sesame seeds, if desired, and serve.