A little sesame does a body good....
Next to exercising and losing weight, eating healthy is up there on the list of top resolutions for the majority of Americans. The best advice I can give anyone who is eager to make healthier food choices is to plan, prep and cook at home! Including children in the planning and hands-on process increases the probability of them trying new recipes and expanding their pallets. And best of all, its quality time spent learning a new skill alongside your child. This year, more than ever before, I have been challenged to teach clients to cook real-world, real-yummy, nutrient-rich dinner meals. This recipe has remained tried and true and has become a staple in my house. Feel free to swap the shrimp with cubed chicken breast or extra firm non-GMO tofu! I do hope you find the time and desire to dabble it up in your kitchen as you embark on this new-year!
Honey Garlic Shrimp with Sesame Noodles
To make the Shrimp…
· 1.5 lb. large uncooked shrimp, peeled & deveined
· 1/3 c. honey or agave
· 1/4 c. reduced sodium Tamari
· 1 Tbs. minced fresh garlic (3 cloves)
· ¼ tsp. dried ginger
· 1 tsp. olive oil (for marinade), 1 Tbs. olive oil (for pan)
1. Whisk the honey, tamari, garlic, ginger and 1 teaspoon of olive oil together in a medium bowl, add shrimp and allow to marinate in a Ziplock or a covered bowl for about 20 minutes in the refrigerator (can leave for a few hours as well!).
2. Heat olive oil in a skillet over medium-high heat and place shrimp in the skillet (use a slated spoon to avoid bringing too much marinade into the pan). Cook shrimp on one side until no longer pink, about 2 minutes then flip shrimp over and allow to cook for another 2 minutes. Be careful not to overcrowd the pan (ensure shrimp is in an even layer). You may need to cook the shrimp in batches.
To make the Sesame Noodles…
· ¼ cup reduced sodium Tamari
· 1 Tbs. agave
· ¼ tsp. garlic powder
· 2 Tbs. Sesame oil
· 1 Tbs. olive oil
· 2 Tbs. hot water (reserved from cooked pasta)
· 12 oz. spaghetti or rice noodles
· 1 cup frozen stir-fry veggies (chopped broccoli florets, shaved carrots, baby carrots)
1. Cook Pasta according to package directions (usually around 8 minutes in boiling water), then strain (reserve 2 Tbs. water)
2. Steam frozen veggies for about 6 minutes in ¼ cup of water in a separate pot (I like to finely chop veggies once cooked)
3. Whisk first six ingredients together in a bowl, drizzle over cooked pasta and veggies, toss with tongs, and serve with cooked Honey-Garlic Shrimp.