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.
5 servings
Ingredients
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
Directions
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.
TO RE-HEAT:
Heat in the microwave. Toss up the stir fry with the rice and enjoy.
Nutritional Analysis:
391 calories, 7g fat, 52g carbohydrates, 26g protein
#healthyhabits #tastytuesday #yum