Name: Shrimp and vegetable stir fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 6 oz shrimp, peeled and deveined; 1/4 cup jasmine rice; 1/2 cup water; 3.5 oz snap peas, trimmed; 3/4 red bell pepper, sliced; 2 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1 tbsp low sodium soy sauce; 1 tbsp lime juice; 1 tsp honey; 1 tsp avocado oil; 1/4 tsp salt

Nutrition

Per serving

513 calories

Protein: 50g; 39% of calories
Carbs: 65g; 51% of calories
Fat: 6g; 10% of calories

Instructions

Prep 15 min · Cook 15 min

In a small saucepan, combine the rice, water, and salt. 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.
In a small bowl, whisk together the soy sauce, lime juice, and honey. Set aside.
Heat half the oil in a 12-inch skillet over medium-high heat. Add the snap peas and bell peppers and cook for 4 minutes until crisp-tender. Remove the vegetables from the pan and set aside.
Add the remaining oil to the same skillet. Add the garlic and ginger and cook for 1 minute until fragrant. Add the shrimp and cook for 2 minutes, then return the vegetables to the pan and pour in the sauce. Toss to coat and cook for 1 minute until heated through. Done when opaque and heated through, 145°F.
Fluff the rice with a fork and transfer to a plate. Top with the shrimp and vegetable mixture.

Nutrition

Ingredients

Instructions

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