YOUR SOLIN GENERATED RECIPE
Seared Shrimp with Stir-Fried Vegetables and Jasmine Rice
Succulent shrimp seared with ginger and lime, tossed with crisp bell peppers and snap peas over fluffy jasmine rice with a hint of smoky chipotle.
INGREDIENTS
180 grams Large Shrimp
115 grams Cooked Jasmine Rice
75 grams Red Bell Pepper, sliced
75 grams Sugar Snap Peas
9 grams Avocado Oil
15 grams Coconut Aminos
1 tablespoon Lime Juice
1/4 teaspoon Chipotle Powder
PREPARATION
Cook jasmine rice according to package instructions and set aside to keep warm.
In a small bowl, whisk together the coconut aminos, lime juice, and chipotle powder to create the fusion glaze.
Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.
Add the shrimp to the skillet and sear for 2 minutes per side until they are pink and opaque, then temporarily remove them from the pan.
Add the sliced bell peppers and snap peas to the same skillet and stir-fry for 3-4 minutes until they are tender-crisp.
Return the shrimp to the pan and pour the prepared glaze over the mixture, tossing for 1 minute to coat everything evenly.
Serve the glazed shrimp and vegetables over the fluffy jasmine rice and enjoy immediately.