Look at all of the colours and flavours!
After last week's yummy Healthier Firecracker Chicken, I went back one more time to Sweet Peas and Saffron for this Shrimp stirfry. Quick and easy, it's a great lunch time prep meal that will keep you feeling full and running right through your afternoon.
Shrimp Stir Fry
2/3 cup uncooked 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:Cook rice according to package directions and allow to cool.
Shake together stir fry sauce and set aside.
In a medium non-stick pan, heat the oil over medium heat.
Add the bell peppers, onion and snap peas. Cook for 3-5 minutes, until slightly softened.
Remove veggies from the pan and place on a clean plate. Add more oil to the pan if necessary.
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).
Give the stir fry sauce a good shake up and pour over the shrimp. Cook for 1 or so minutes until bubbling and thickened. Remove from heat and stir in the veggies.
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.
Heat in the microwave. Toss up the stir fry with the rice and enjoy.
391 calories, 7g fat, 52g carbohydrates, 26g protein