Ingredients:
1 cup cooked brown rice
200g shrimp, peeled and deveined
1 bell pepper, sliced
1/2 zucchini, sliced
1/2 red onion, sliced
2 cloves garlic, minced
1 tablespoon olive oil
2 tablespoons low-sodium soy sauce or tamari
1 tablespoon sesame seeds
Instructions:
Heat the olive oil in a large wok or skillet over medium heat. Add the shrimp and cook until they’re pink and fully cooked, about 2-3 minutes per side. Remove the shrimp from the skillet and set them aside.
In the same skillet, add the bell pepper, zucchini, red onion, and garlic. Stir fry for about 5-7 minutes until the veggies are tender.
Return the shrimp to the skillet, then stir in the soy sauce or tamari. Stir fry for another 2-3 minutes to combine.
Serve the stir fry over the cooked brown rice, and sprinkle with sesame seeds.
How to Serve:
Serve the Shrimp Stir Fry with Brown Rice hot, straight from the skillet. You could add a drizzle of sriracha or chili sauce on top for extra heat if desired.
Nutrition Count per Serving:
Calories: 400 kcal
Protein: 28 g
Carbs: 45 g
Fat: 12 g
Fiber: 4 g
Sugar: 6 g