NUTRITION

SERVINGS

INGREDIENTS

7 oz shrimp

0.25 cup purple sticky rice

1 tbsp extra virgin olive oil

1 cup baby bok choy

3 cloves garlic

1 tbsp tamari

1 tsp fresh ginger

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

PREPARATION

• 1

  Rinse the purple sticky rice under cold water until the water runs clear.

• 2

  Combine the rice with 0.5 cups of water in a small pot, bring to a boil, then cover and simmer on low for 20-25 minutes until tender.

• 3

  While rice cooks, pat the shrimp dry with a paper towel and season with sea salt and black pepper.

• 4

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 5

  Mince the garlic and grate the ginger, then add them to the skillet and sauté for 30 seconds until fragrant.

• 6

  Add the shrimp to the skillet in a single layer and cook for 2 minutes per side until pink and opaque.

• 7

  Chop the baby bok choy and add it to the skillet along with the tamari, sautéing for another 2 minutes until the greens are wilted.

• 8

  Remove from heat and stir in the fresh lemon juice to brighten the flavors.

• 9

  Fluff the purple rice with a fork and serve the garlic shrimp and bok choy over the top.