Name: Shrimp and vegetable stir-fry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/2 cup water; 1/2 tsp salt; 5 oz cooked shrimp, tails removed; 3.5 oz snap peas, trimmed; 3/4 red bell pepper, sliced into strips; 2 cloves garlic, minced; 2 tsp fresh ginger, grated; 1 tbsp low sodium soy sauce; 2 tsp lime juice; 1 1/2 tsp avocado oil

Nutrition

Per serving

462 calories

Protein: 43g; 37% of calories
Carbs: 55g; 48% of calories
Fat: 8g; 15% of calories

Instructions

Prep 15 min · Cook 20 min

Combine the rice, water, and half the salt in a small saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes.
While the rice simmers, trim the snap peas and slice the bell pepper into thin strips. Mince the garlic and grate the ginger.
Heat the oil in a 12-inch skillet over medium-high heat. Add the snap peas and bell peppers with the remaining salt and cook for 4 minutes until crisp-tender. Stir in the garlic and ginger and cook for 1 minute until fragrant.
Add the shrimp, soy sauce, and lime juice to the skillet. Toss constantly for 2 minutes until the shrimp are heated through and the sauce coats the vegetables. Done when shrimp are hot throughout, 145°F.
Fluff the rice with a fork and place on a plate. Top with the shrimp and vegetable stir-fry.

Nutrition

Ingredients

Instructions

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