Description
A quick, vibrant dish featuring succulent shrimp, crisp vegetables, and a flavorful stir-fry sauce, served over fluffy rice.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 2 cups mixed vegetables (bell peppers, broccoli, and snap peas)
- 2 cups cooked white rice
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Heat the oil in a large skillet or wok over medium-high heat until it shimmers.
- Add garlic and ginger, stirring quickly for about 30 seconds until fragrant.
- Cook the shrimp for about 3-4 minutes until they turn pink and opaque.
- Toss in the mixed vegetables and sauté for an additional 3-5 minutes.
- Whisk together the soy sauce, sesame oil, and honey, then pour it over the shrimp and vegetables.
- Serve the stir fry over fluffy cooked rice, seasoning with salt and pepper to taste.
Notes
Make ahead by prepping shrimp and vegetables in advance. Store in the fridge for up to a day.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 10g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 200mg