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Shrimp Stir Fry and Toasted Coconut Brown Rice



  • 1/2 c flour
  • 1 t kosher salt
  • 1/2 t black pepper
  • 1 T butter
  • 1 T olive oil
  • 2 lbs jumbo shrimp, peeled and deveined, tails on
  • 1 japanese eggplant, medium dice
  • 1 red bell pepper, sliced
  • 1 package Eat-Smart stir fry vegetables (or medium diced broccoli, thinly sliced carrots and snow peas)
  • 4 cloves garlic, minced
  • 1 bunch scallion (about 8 stalks), chopped
  • 1/2 c cilantro, chopped
  • 3 T toasted sesame oil
  • 3/4 c Mirin
  • 1/4 c rice wine vinegar
  • 1/2 c soy sauce
  • 1/2 T corn starch
  • 1/2 c H20 


Combine flour, salt and pepper in large zip-loc bag.  Dredge shrimp by tossing them in zip-loc bag.  Melt the butter with the olive oil in a large skillet over a medium-high heat. Add the shrimp, then sauté until the shrimp are lightly browned on both sides (will need to flip each one over), about 3 minutes. Remove the shrimp to a plate.

Carefully dry skillet with paper towel.  Add sesame oil to skillet and bring pan to a medium high temperature.  Add eggplant, bell pepper, stir fry vegetables, garlic and half of the scallions.  Stir vegetables until evenly coated with sesame oil and heated through (about 4 minutes).  Add Mirin, rice wine vinegar and soy sauce.  Bring to a boil and let simmer for 1 minute.  Combine cornstarch and water in a small bowl and then add to skillet stirring constantly.  Sauce will begin to thicken slightly Put shrimp back in to skillet and coat with sauce.  

Garnish with remaining scallion and cilantro.  Serve over toasted coconut brown rice.  


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