Sesame Shrimp Stir-Fry

By Johanna

Ingredients

• 12 oz uncooked deveined peeled large shrimp, thawed if frozen, tail shells removed
• 1/4 c. teriyaki marinade
• 1 1/2 c. uncooked quinoa
• 1/2 c. water
• 1 tbsp. cornstarch
• 1 tbsp. canola oil
• 1 medium carrot, sliced (1/2 cup)
• 2 c. fresh snow pea pods, strings removed, cut in half
• 2 c. sliced fresh mushrooms (about 5 oz)
• 1 tbsp. sesame seed, toasted

Preparation

Step 1

1. In 8-inch square (2-quart) glass baking dish, place shrimp. Pour teriyaki marinade over shrimp. Cover and refrigerate at least 1 hour but no longer than 2 hours.

2. Rinse quinoa under cold water 1 minute; drain. Cook quinoa as directed on package.

3.Meanwhile, remove shrimp from marinade; reserve marinade. Stir water and cornstarch into remaining marinade; set aside.

4. Heat wok or 10-inch nonstick skillet over medium-high heat. Add oil; rotate wok to coat side. Add carrot; cook and stir 1 minute. Add shrimp, pea pods and mushrooms; cook and stir 3 to 5 minutes or until shrimp are pink and vegetables are crisp-tender.

5. Stir marinade mixture into shrimp mixture; heat to boiling. Cook and stir until sauce is thickened. Sprinkle with sesame seed. Serve with quinoa.