Name: Shrimp and Veggie Stir-Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 8 oz Raw shrimp; 0.5 cup Cooked brown rice; 0.5 cup Raw zucchini; 0.5 cup Raw yellow squash; 0.5 tbsp Olive oil; 1 tbsp Tamari; 1 clove Garlic; 0.5 tsp Fresh ginger; 0.25 tsp Red pepper flakes

Nutrition

Per serving

409 calories

Protein: 51g; 49% of calories
Carbs: 32g; 31% of calories
Fat: 9g; 20% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 10 min

Pat the shrimp dry with a paper towel to ensure a good sear.
Heat the olive oil in a large skillet or wok over medium-high heat.
Add the shrimp to the pan and cook for 1-2 minutes per side until pink and opaque, then remove and set aside.
In the same pan, add the sliced zucchini and yellow squash, sautéing for 3-4 minutes until tender-crisp.
Stir in the minced garlic, grated ginger, and red pepper flakes, cooking for 30 seconds until fragrant.
Return the shrimp to the pan along with the cooked brown rice and tamari.
Toss everything together for 1 minute until heated through and well-coated in the sauce.

Nutrition

Ingredients

Instructions

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