Last night I wasn’t sure what I was going to make for dinner, but eventually decided that stir fry was in order because I’d just bought a pack of bell peppers from Costco along with asparagus. I looked around for shrimp and asparagus recipes, but most of them involved pasta and my best bet included 1 cup of butter, which is 47 points.
First order of business was to chop the veggies. I cut up half a red bell pepper (it was sitting in the fridge), half of a yellow pepper, something like 20 asparagus stalks, 1 zucchini, 1 carrot, and two cloves of garlic.
I also snuck in 1/2 a sweet onion because occasionally I don’t give a rat’s ass about what my family thinks about onions. They just taste freaking good, so pick them out! Besides, I cut them very big, so picking was easy.
While I did this my shrimp was defrosting in water. I peeled them all and then put in 1/2 tbsp of Hawaiian Kine Asian Rub. After my overseasoning of the beef stir fry, I wanted to start small. Read my reviews of Hawaiian Kine product here.
I added olive oil to a hot wok and let the chopped garlic sizzle for a few seconds before adding the shrimp. It marinated maybe 15 minutes. I took pictures of the shrimp cooking, but the steam made it too difficult to get a good one. Plus, they weren’t really turning pink. I then added 1 tbsp sesame oil and 2 tbsp of teriyaki sauce.
I threw in all the vegetables at once and cooked it for a few minutes before turning off the heat. They were just under done and the leftover heat cooked it the rest of the way. I was bummed, because the red pepper turned orange during cooking. It didn’t look nearly as good orange because of my yellow peppers.
I topped it with some cilantro, because I’ve come to realize that I love cilantro on almost everything. Unlike my beef stir fry, this was very light and fresh and I loved it. The peppercorns still really bothered me though, so I think next time I use this, I’ll dump what I’m using into a little dish and pick out the big balls of pepper and add some ground pepper of my own.
Sesame Shrimp Stir Fry Recipe
5 WW PointsPlus per serving
- 1 bunch asparagus, ends peeled, stalks chopped
- 1 zucchini, julienne
- 1 sweet onion
- 1 bell pepper (red/yellow/orange)
- 1 lb shrimp, peeled & deveined
- 1/2 tbsp Hawaiian Kine Asian rub
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp sesame oil
- 2 tbsp teriyaki sauce (or soy sauce if you don’t have any)
- 1 carrot, julienne
- Chop all vegetables.
- Marinate shrimp in Asian Rub for about 10-15 minutes.
- Add oil to a hot wok. Add garlic and stir fry until fragrant.
- Add shrimp and stir fry until nearly done and add sesame oil and teriyaki sauce.
- Add vegetables and stir fry for several minutes under just before vegetables are done. Turn off heat and remove wok. Serve immediately.
2 thoughts on “Asian Rub Part 2: Sesame Shrimp Stir Fry”
Do you have a coffee grinder? You could try grinding up that spice rub so that the peppercorns are a little more manageable. The rest of the rub might get a little powdery as well, but I think it’ll save you more time than individually picking out every peppercorn.
No, I don’t have one. Anyway, if it’s only 1/2 a tbsp, that’s really not much to dig through. 🙂