Balsamic Glazed Shrimp

Recipe by: Tracy L. Hughes

Serves; 8-10

1 lb large shrimp, peeled and de-veined

1 cup match stick carrots

1 cup purple cabbage, chopped

1/3 cup sesame seeds

2 tbsp sesame oil

1 tbsp cornstarch


1/2 cup balsamic vinegar

1 tsp ginger

1 tsp lemon zest

1 tsp fresh squeezed lemon juice


In a small bowl combine the marinade ingredients and set aside.

In a large plastic resealable bag add the shrimp and pour the marinade over the shrimp. Seal the bag and toss the shrimp in the marinade. Place in refrigerator for 1-2 hours. Reserving the marinade, remove the shrimp and place in a bowl. Pour the marinade into a bowl and whisk in the cornstarch.

In a large skillet heat the sesame oil. Add the shrimp to the heated oil and saute approximately 2-3 minutes. Toss in the carrots and cabbage and saute for another 2-3 minutes. Finally, add the marinade to the skillet cooking 2 more minutes.

On a serving platter decorate with a layer of green leaf lettuce and pour the balsamic shrimp onto the lettuce. Sprinkle with sesame seeds and it’s ready to serve.