Friday, June 28, 2013

Sweet and Spicy Sesame Shrimp

Serves 2

This is a light sauce, super easy to cook, takes about a half hour to complete with precooked pasta or rice. Easy clean up as well :)


  • 12 medium uncooked shrimp
  • 1 Tablespoon Smart Balance Oil
  • 2 cloves minced garlic
  • 2 sliced Japanese Chili Pods (or more if you want it hotter) 


  • ½ diced roasted sweet red bell pepper (I used jarred) 
  • ½ cup frozen peas
  • 1 teaspoon dry chicken bouillon
  • ½ cup cold water
  • 1 teaspoon corn starch 
  • 2 Tablespoons honey
  • ½ teaspoon rice vinegar 
  • Salt and black pepper to taste
  • 1 Tablespoon sesame seeds


Soak shrimp for ten minutes, in cool water with a sprinkle of corn starch (to remove excess fish odor). Remove shells, devein, and pat dry, set aside. Over med-high heat, saute: 1 Tablespoon Smart Balance Oil, garlic and chili pods until fragrant or toasted to your liking; add shrimp, toss until they start to turn pink, then add: bell pepper, peas, chicken bouillon, water and corn starch mixture, and stir. Add honey, vinegar and reduce heat to low; continue to cook about 8 minutes while stirring frequently. Sprinkle salt and black pepper to taste. Garnish with sesame seeds. Serve alone, over pasta, or rice; Datalini Pasta was used here.

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