Name: Spicy shrimp and broccoli stir-fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/2 cup water; 1/2 tsp salt; 5 oz peeled and deveined cooked shrimp, thawed if frozen; 3.5 oz broccoli, cut into small florets; 2 oz snap peas, trimmed; 2 cloves garlic, minced; 2 tsp fresh ginger, grated; 1 tsp avocado oil; 1 tbsp low sodium soy sauce; 1 1/2 tsp sriracha; 1 tsp lime juice

Nutrition

Per serving

433 calories

Protein: 44g; 40% of calories
Carbs: 53g; 48% of calories
Fat: 6g; 12% of calories

Instructions

Prep 15 min · Cook 15 min

In a small saucepan, combine the rice, water, and one third of the 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.
While the rice cooks, whisk together the soy sauce, sriracha, and lime juice in a small bowl.
Heat the oil in a 12-inch skillet over medium-high heat. Add the broccoli, snap peas, and the remaining salt. Sauté, stirring often, for 4 to 5 minutes until the vegetables are bright green and crisp-tender.
Stir in the garlic and ginger. Cook for 1 minute until fragrant.
Add the shrimp and the sauce mixture to the skillet. Toss constantly for 2 minutes until the shrimp are heated through and the sauce coats everything. Serve the shrimp and vegetables over the rice. Done when opaque in the center and heated through, 145°F.

Nutrition

Ingredients

Instructions

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