Asian Rub Part 2: Sesame Shrimp Stir Fry

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.

Uh… no.

Shrimp Stir Fry

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.

Shrimp Marinating

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.

Shrimp Stir Fry

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.

Shrimp Stir Fry

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

Serves 4
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


  1. Chop all vegetables.
  2. Marinate shrimp in Asian Rub for about 10-15 minutes.
  3. Add oil to a hot wok. Add garlic and stir fry until fragrant.
  4. Add shrimp and stir fry until nearly done and add sesame oil and teriyaki sauce.
  5. Add vegetables and stir fry for several minutes under just before vegetables are done. Turn off heat and remove wok. Serve immediately.

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2 thoughts on “Asian Rub Part 2: Sesame Shrimp Stir Fry”

  1. 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.

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