Name: Spicy shrimp and broccoli 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; 4 oz cooked shrimp, tails removed; 5 oz broccoli, cut into small florets; 2.5 oz snap peas, trimmed; 2 cloves garlic, minced; 2 tsp ginger, grated; 1 1/2 tsp sriracha; 1 tbsp low-sodium soy sauce; 1 tsp sesame oil; 1 green onion, thinly sliced

Nutrition

Per serving

421 calories

Protein: 39g; 36% of calories
Carbs: 57g; 53% of calories
Fat: 5g; 11% of calories

Instructions

Prep 20 min · Cook 15 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 for 5 minutes.
In a small bowl, whisk together the soy sauce and sriracha until combined. Set aside.
Heat the sesame oil in a 12-inch skillet over medium-high heat. Add the broccoli and snap peas. Cook for 5 to 6 minutes, stirring often, until the vegetables are bright green and tender-crisp.
Add the garlic and ginger to the skillet and cook for 1 minute until fragrant. Add the shrimp and the prepared sauce. Toss everything together and cook for 2 minutes until the shrimp are heated through and coated in sauce. Done when heated through.
Fluff the rice with a fork and place it on a plate. Top with the shrimp and vegetable stir-fry and garnish with sliced green onions.

Nutrition

Ingredients

Instructions

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