Name: Thai chili lime shrimp skillet
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 8 oz raw shrimp, peeled and deveined; 1/4 cup jasmine rice; 1/2 cup water; 1 tsp canola oil; 3/4 red bell pepper, sliced into strips; 3 oz green beans, trimmed; 2 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1 tbsp lime juice; 1 1/2 tsp fish sauce; 1 1/2 tsp sriracha; 1/3 cup fresh cilantro, chopped; 1/4 tsp salt

Nutrition

Per serving

460 calories

Protein: 43g; 37% of calories
Carbs: 56g; 49% of calories
Fat: 7g; 14% of calories

Instructions

Prep 20 min · Cook 10 min

In a small saucepan, combine the rice, water, and salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
While the rice cooks, whisk the lime juice, fish sauce, and sriracha together in a small bowl.
Heat half the oil in a 12-inch skillet over medium-high heat. Add the bell pepper and green beans. Sauté for 5 minutes until tender-crisp and slightly charred. Transfer to a plate.
Wipe out the skillet and heat the remaining oil over high heat. Add the shrimp in a single layer and cook for 2 minutes. Flip the shrimp, add the garlic and ginger, and cook for 2 minutes more. Done when pink and opaque, 145°F.
Return the vegetables to the skillet and pour in the sauce. Toss for 1 minute until the sauce coats everything. Fluff the rice and place it on a plate, top with the shrimp mixture, and garnish with cilantro.

Nutrition

Ingredients

Instructions

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