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Dinner

Sesame Shrimp

This clean and healthy sesame shrimp recipe is perfect for a hearty lunch or light dinner.

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None
Kris Osborne
Servings
4
Prep Time
30 min
Cook Time
10 min
Duration
40 min

Ingredients

  • 1 lb jumbo shrimp, peeled, deveined and tails removed
  • 2 tbsp reduced-sodium 
soy sauce
  • 1/4 cup peeled and minced 
ginger, divided
  • 1 tbsp rice vinegar
  • 4 tsp sesame oil, divided
  • 5 cloves garlic, 
minced, divided
  • 1/4 tsp ground black pepper
  • 1 cup quinoa, rinsed
  • 1 cup frozen shelled edamame
  • 1 tbsp extra-virgin olive oil
  • 1 leek, halved and 
thinly sliced
  • 1 bunch bok choy, thinly sliced (about 6½ cups)
  • 1 carrot, finely chopped
  • 5 radishes, finely chopped
  • 1 1/2 tsp arrowroot powder
  • 1 1/2 tbsp sesame seeds

Preparation

  1. To a medium bowl, add shrimp, soy sauce, 2 tbsp
ginger, vinegar, 3 tsp sesame oil, 2 cloves garlic and black pepper. Set aside to marinate at least 10 minutes and no longer than 30 minutes.
  2. Meanwhile, in a medium saucepan on medium, heat remaining 1 tsp sesame oil. Add 1 clove garlic and quinoa and toast for 3 minutes, stirring often. Add 2 cups water, bring to a boil, reduce heat to low and simmer, covered, for about 15 minutes. During final 10 minutes of simmering, add edamame. Remove saucepan from heat and keep covered.
  3. In a large sauté pan on medium, heat olive oil. Add leeks, remaining 2 tbsp ginger and remaining 2 cloves garlic and cook for 2 minutes, stirring, until softened. Add bok choy, carrot and radishes; sauté for 3 minutes more. Add shrimp and marinade from bowl; sauté for 4 to 5 minutes until shrimp is opaque throughout. Stir in arrowroot powder and cook until sauce thickens slightly, about 1 minute. Stir in sesame seeds.
  4. To serve, spoon 1 cup quinoa-edamame mixture onto a plate and top with 1¼ cups shrimp and vegetables.

Nutrition Information

  • Serving Size 1 1/4 cups shrimp and vegetables and 1 cup quinoa
  • Calories 438
  • Carbohydrate Content 46 g
  • Cholesterol Content 159 mg
  • Fat Content 15 g
  • Fiber Content 8 g
  • Protein Content 33 g
  • Saturated Fat Content 2 g
  • Sodium Content 516 mg
  • Sugar Content 6 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 5 g