Shrimp Stir-Fry with Brown Rice and Vegetables

Ingredients

• Shrimp 6 oz
• Brown rice 1 cup
• Broccoli 1 cup
• Carrots 0.5 cup
• Snap peas 0.5 cup
• Olive oil 1 tbsp
• Soy sauce (low sodium) 1 tbsp

Method

1. Prepare Ingredients. Rinse the shrimp under cold water and pat dry with paper towels. Chop broccoli into small florets, slice carrots thinly, and trim the ends of snap peas. Measure out cooked brown rice and set aside.
   Tip: Dry shrimp well to help them sear nicely without steaming.
2. Heat the Pan. Place a large non-stick skillet or wok over medium-high heat. Add 1 tablespoon of olive oil and let it heat until shimmering but not smoking.
   Tip: Use a pan that can get hot quickly for best stir-fry results.
3. Cook the Shrimp. Add the shrimp to the hot pan in a single layer. Cook for about 2 minutes on one side until pink and opaque, then flip and cook for another 1-2 minutes. Remove shrimp from the pan and set aside.
   Tip: Avoid overcrowding the pan to ensure shrimp cooks evenly.
4. Stir-Fry Vegetables. In the same pan, add the broccoli, carrots, and snap peas. Stir frequently and cook for about 5 minutes until vegetables are tender but still crisp.
   Tip: Keep stirring to prevent burning and to cook vegetables evenly.
5. Combine and Season. Return the cooked shrimp to the pan with vegetables. Pour in 1 tablespoon of low sodium soy sauce and stir everything together for 1-2 minutes to heat through and blend flavors.
   Tip: Taste and adjust seasoning if needed, but soy sauce usually provides enough saltiness.
6. Serve. Divide the cooked brown rice between two plates. Spoon the shrimp and vegetable stir-fry over the rice. Serve immediately while hot.
   Tip: Garnish with chopped green onions or sesame seeds for extra flavor and texture if desired.

Pro tips

• Use medium-high heat to quickly cook shrimp and vegetables without making them soggy.
• Prepping all ingredients before cooking helps the stir-fry process go smoothly and quickly.