Citrus Ginger Shrimp Stir Fry
This can be prepped ahead of time and cooked in minimal time when you are ready to serve! The Citrus Ginger Sauce is amazing!
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Servings: 4
Ingredients
Rice
- 4 servings brown rice, jasmine rice or quinoa, if desired
Shrimp
- 1 pound medium shrimp, peeled and deviened
- 1 T extra virgin olive oil
Veggies
- 3 c orange or red bell peppers, mini-bell peppers,snow peas, asparagus, zucchini, carrots or others of your choice
- 1 T extra virgin olive oil
Sauce
- 1 1/2 t grated fresh ginger
- 1 t pressed garlic cloves
- 2 T honey
- 3 T low-sodium soy sauce
- 1 t sesame oil
- 1/4 t red pepper flakes
- 2 T orange juice
Instructions
Veggies
- Decide which veggies you prefer and prep 3 cups total of them as needed (slice, dice, etc)
Rice
- Prepare the rice ahead of time according to directions, then proceed with recipe.
Sauce
- Blend together the sauce ingredients while rice is cooking and set aside. Whisk again just before adding it to the recipe.
Shrimp
- In a wok or medium skillet, cook the peeled and deveined shrimp over MEDIUM heat, flipping after 2 minutes. Cook for an additional 1-2 minutes or until end opposite the tail is no longer translucent. ; remove from pan and set aside. DO NOT OVERCOOK!
Finishing
- Saute veggies of choice in a little bit more oil over MEDIUM heat until slightly softened, about 2-3 minutes, depending on types of veggies used.
- Add cooked shrimp back into the pan with the sauce, then stir to combine.
- Add in rice and stir until heated through. If meal was prepped and stored in fridge, warm up rice in microwave before adding to the stir fry. You don't want the other ingredients to overcook while waiting for rice to warm up.