Quick Asian Stir Fry with Shrimp

This is a great recipe if you want to cook for one or two (and have some leftovers). When frozen, pre-cooked shrimp are on sale I'll buy a bag and slowly use them over time. If you buy them on sale and only use a bit at a time the bag will actually last for quite awhile. The wasabi sauce adds a little extra kick to this. The wasabi aioli is milder than real wasabi and you can adjust the amount of olive oil and soy sauce depending on your tastes.

Quick Asian Stir Fry with Shrimp

Ingredients:

1 cup uncooked instant brown rice (white works too!)

3 cloves minced garlic

1 12 oz package of fresh stir fry veggies (mine had broccoli, snap peas, shredded carrot and broccoli slaw)

1 tsp. chili garlic sauce

1 tbsp. olive oil

2-3 tsps. low sodium soy sauce

10 frozen shrimp

Wasabi Soy Sauce

Ingredients:

1 tbsp. olive oil

1/2 tbsp. low sodium soy sauce

1 tbsp. wasabi aioli (you can typically find it by the seafood in the grocery store)

1 tsp. sesame seeds

Method:

1. Begin boiling water for rice and follow package directions

2. Run cold water over shrimp in the a colander

3. Heat olive oil and minced garlic in pan, add stir fry veggies after garlic has sauteed slightly

4. Add the chili garlic sauce and soy sauce to veggies and continue to cook over medium heat for a few minutes. If the broccoli is taking a bit longer to cook, add a couple tablespoons of water, reduce heat to medium-low and cover.

5. When broccoli is about done add the defrosted shrimp and heat through.

6. While shrimp is cooking mix the wasabi aioli, olive oil, soy sauce and sesame seeds. Incorporate with a fork or mini-whisk.

7. Serve the shrimp and stir fry veggies over rice and drizzle with the wasabi soy sauce. Garnish with extra sesame seeds.