NUTRITION

SERVINGS

INGREDIENTS

7 oz Raw shrimp

0.25 cup Cooked brown rice

1 tsp Toasted sesame oil

1 tbsp Tamari

2 tsp Honey

1 tbsp Gochujang

1 clove Garlic

1 tsp Fresh ginger

0.5 cup Red bell pepper

0.5 cup Snap peas

0.25 cup Red onion

1 tbsp Lime juice

1 tsp Sesame seeds

1 tbsp Green onion

PREPARATION

• 1

  In a small bowl, whisk together the tamari, honey, gochujang, lime juice, minced garlic, and grated ginger to create the firecracker sauce.

• 2

  Heat the toasted sesame oil in a large skillet or wok over medium-high heat.

• 3

  Add the sliced red onion, red bell pepper, and snap peas to the skillet, sautéing for 3-4 minutes until the vegetables are tender-crisp.

• 4

  Push the vegetables to the side and add the shrimp to the center of the pan, searing for 2 minutes per side until pink and opaque.

• 5

  Pour the firecracker sauce over the shrimp and vegetables, tossing everything together for 1 minute until the sauce thickens and coats the ingredients.

• 6

  Serve the firecracker shrimp immediately over the cooked brown rice, garnished with sliced green onions and sesame seeds.