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Sweet Chili Shrimp Stir Fry

Serves: 5 Prep Time 15 mins Cook Time 15 mins Total Time 30 mins⠀

Shrimp Stir Fry⠀

  • 2/3 cup uncooked organic brown rice⠀
  • 2 tablespoons olive oil⠀
  • 2 bell peppers sliced into strips⠀
  • 1 red onion sliced into strips⠀
  • 2 cups peas⠀
  • 12 oz uncooked shrimp thawed with tails removed  (12-15 large shrimp)⠀

Sweet Chili Stir Fry Sauce⠀

  • 6 tablespoons sweet chili sauce⠀
  • 3 tablespoons soy sauce⠀
  • 3 tablespoons water⠀
  • 2 teaspoons cornstarch⠀

Shrimp stir fry:
1. Cook rice according to package directions and allow to cool.⠀
2. Shake together stir fry sauce and set aside.⠀
3. In a medium non-stick pan, heat the oil over medium heat.⠀
4. Add the bell peppers, onion and snap peas. Cook for 3-5 minutes, until slightly softened.⠀
5. Remove veggies from the pan and place on a clean plate. 6. Add more oil to the pan if necessary.⠀
7. Add the shrimp to the pan, and cook for 3 or so more minutes, flipping halfway (cook time will depend on the size of your shrimp; make sure they are pink and firm and cooked through).⠀
8. the stir fry sauce a good shake up and pour over the shrimp. Cook for 1 or so minutes until bubbling and thickened. 9. Remove from heat and stir in the veggies.⠀
10. Serve immediately or portion out into 2 cup capacity storage containers and store in the fridge.⠀

MEAL PREP BOWLS:

  • Store in the fridge for up to 4 days. I prefer to eat the shrimp within the first two days.⠀

TO RE-HEAT:⠀

  • Heat in the microwave. Toss up the stir fry with the rice and enjoy.⠀

LOW CARB OPTION:

  • Use cauliflower rice instead of brown rice.⠀

Nutrients Info: Cals: 253 Carbs:29g Fiber:3g Fat: 7g Protein: 18g ⠀

*Note; tails were only left on for photograph purposes. Remove the tails before eating!!