Name: Shrimp and Vegetable Stir-Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 10 oz Raw shrimp; 0.33 cup Dry white rice; 1 cup Raw broccoli florets; 0.5 cup Raw sliced red bell pepper; 0.5 cup Raw snap peas; 1 tsp Sesame oil; 2 tbsp Tamari; 1 tbsp Rice vinegar; 1 tsp Grated fresh ginger; 1 clove Garlic; 0.25 tsp Red pepper flakes; 0.25 cup Water

Nutrition

Per serving

640 calories

Protein: 71g; 44% of calories
Carbs: 75g; 46% of calories
Fat: 7g; 10% of calories

Instructions

Prep 10 min · Cook 15 min

Rinse the white rice under cold water until clear, then combine with 0.66 cups of water in a small saucepan. Bring to a boil, reduce to low, cover, and simmer for 15 minutes.
In a small bowl, whisk together the tamari, rice vinegar, grated ginger, minced garlic, red pepper flakes, and 0.25 cup water to create the stir-fry sauce.
Heat the sesame oil in a large non-stick skillet or wok over medium-high heat.
Add the shrimp to the skillet and sear until pink and opaque, about 2-3 minutes per side. Remove shrimp from the pan and set aside.
In the same skillet, add the broccoli, bell peppers, and snap peas. Sauté for 3-4 minutes until the vegetables are bright and tender-crisp.
Return the shrimp to the skillet and pour the sauce over the mixture. Toss everything together for 1-2 minutes until the sauce thickens slightly and coats the ingredients.
Fluff the cooked rice with a fork and serve the shrimp and vegetable mixture immediately over the rice.

Nutrition

Ingredients

Instructions

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