Asian Sautéed Shrimp
These shrimp use some of our favorite Asian inspired flavors and take hardly any time to make! A simple weeknight entree that everyone will love.
Ingredients
- 1/4 cup low sodium soy sauce
- 2 tablespoons seasoned rice vinegar
- 1 tablespoon coconut or brown sugar
- 2 tablespoons olive, vegetable or canola oil, divided
- 1 teaspoon sesame oil
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 1 pound medium or large shrimp, peeled and deveined
- 4 scallions, cut into circles
- 1 tablespoon toasted sesame seeds
Instructions
- Place the first 7 ingredients in a large bowl (only one tablespoon of the oil) and stir to combine.
- Add shrimp and marinade for 30 minutes on the counter or covered and refrigerated for an hour.
- Place a large wok or sauté pan over medium high heat and add the remaining oil. Using a slotted spoon add the shrimp and saute for 4-5 minutes stirring once until turning pink.
- Remove the shrimp to a bowl.
- Add the remaining soy sauce mixture and scallions to the pan and boil over high heat for 2 minutes or until mixture thickens.
- Pour the sauce over the shrimp and sprinkle with sesame seeds.
Nutrition
Calories: 194kcal | Carbohydrates: 5g | Protein: 24g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 710mg | Potassium: 376mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 0.2IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 1mg
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