Shrimp Stir-Fry with Jasmine Rice and Mixed Vegetables

Ingredients

• Shrimp (peeled, deveined) 6 oz
• Jasmine rice (cooked) 1.5 cups
• Mixed stir-fry vegetables 1.5 cups
• Soy sauce 1 tbsp
• Olive oil 1 tbsp

Method

1. Prepare Ingredients. Measure out all your ingredients. Rinse the shrimp under cold water and pat dry with paper towels. If your mixed vegetables are frozen, thaw them slightly or use fresh ones washed and chopped as needed.
   Tip: Dry shrimp cook better and brown nicely, so patting them dry is important.
2. Heat the Pan and Cook Shrimp. 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. Add the shrimp in a single layer and cook for about 2 minutes on one side until pink and slightly opaque, then flip and cook another 1-2 minutes until fully cooked. Remove shrimp from pan and set aside.
   Tip: Avoid overcrowding the pan so shrimp cook evenly and get a nice sear.
3. Cook Vegetables. In the same pan, add the mixed vegetables. Stir-fry for about 5-6 minutes, stirring frequently, until they are tender but still crisp. If vegetables start to stick, add a splash of water to help steam them.
   Tip: Keep stirring to prevent burning and to cook vegetables evenly.
4. Combine Shrimp and Vegetables. Return the cooked shrimp to the pan with the vegetables. Pour in 1 tablespoon of soy sauce and stir everything together. Cook for an additional 1-2 minutes to let the flavors meld and ensure everything is heated through.
   Tip: Taste and adjust soy sauce if needed, but be careful not to add too much as it can become salty.
5. Serve with Jasmine Rice. Spoon the cooked jasmine rice onto a plate or bowl. Top with the shrimp and vegetable stir-fry. Serve immediately while hot.
   Tip: Fluff the rice with a fork before serving for a light texture.

Pro tips

• Use a high heat and a well-heated pan to get a nice sear on the shrimp and vegetables.
• If you want extra flavor, add minced garlic or ginger when cooking the vegetables.