Name: Spicy shrimp and vegetable stir-fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/2 cup water; 1/4 tsp salt; 7 oz shrimp, peeled and deveined, patted dry; 3 oz broccoli, cut into small florets; 3/4 red bell pepper, thinly sliced; 8 olive oil cooking sprays; 1 tbsp low-sodium soy sauce; 1 1/2 tsp sriracha; 3/4 tsp honey; 2 tsp fresh ginger, minced; 2 cloves garlic, minced; 1 green onions, sliced

Nutrition

Per serving

430 calories

Protein: 40g; 37% of calories
Carbs: 59g; 54% of calories
Fat: 4g; 9% of calories

Instructions

Prep 20 min · Cook 15 min

In a small saucepan, combine the rice, water, and half the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let it rest, covered, for 5 minutes.
While the rice cooks, whisk the soy sauce, sriracha, honey, ginger, and garlic together in a small bowl.
Coat a 12-inch skillet with cooking spray and set over medium-high heat. Season the shrimp with the remaining salt. Add the shrimp to the hot skillet in a single layer and cook for 2 minutes, flip, and cook for 1 minute more. Done when opaque in the center, 145°F.
Remove the shrimp from the skillet. Refresh the cooking spray. Add the broccoli and bell pepper. Cook, stirring often, for 5 to 6 minutes until the vegetables are tender-crisp.
Return the shrimp to the skillet and pour in the sauce. Toss for 1 minute until the sauce coats everything. Fluff the rice and serve the stir-fry over it, garnished with green onions.

Nutrition

Ingredients

Instructions

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