Grilled Shrimp and Vegetable Stir-Fry with Brown Rice
Succulent grilled shrimp tossed with broccoli, snap peas, and carrots in a light garlic-ginger sauce, served over fluffy brown rice
Grilled Shrimp and Vegetable Stir-Fry with Brown Rice is a lunch recipe ready in about 30 minutes. Each serving has approximately 919 kcal, 68g protein, 101g carbs, 25g fat. It fits a high-protein diet.
Cook brown rice according to package directions if not already prepared
Pat shrimp dry and season lightly with salt and pepper
Heat olive oil in a large skillet or wok over high heat
Add shrimp and cook for 2 minutes per side until pink, then remove and set aside
In the same skillet, add minced garlic and ginger, stir-fry for 30 seconds until fragrant
Add broccoli, carrots, and snap peas, stir-fry for 4-5 minutes until tender-crisp
Return shrimp to the skillet, add soy sauce, sesame oil, and lime juice
Toss everything together and cook for 1-2 minutes until well combined
Serve the shrimp and vegetable mixture over the cooked brown rice