Shrimp and Brown Rice Bowl with Stir-Fried Vegetables
Succulent shrimp stir-fried with bell peppers, broccoli, and snap peas served over fluffy brown rice with ginger-garlic sauce
Shrimp and Brown Rice Bowl with Stir-Fried Vegetables is a lunch recipe ready in about 65 minutes. Each serving has approximately 717 kcal, 44g protein, 89g carbs, 20g fat. It fits a high-protein diet.
Cook brown rice according to package directions (about 45 minutes)
Pat shrimp dry and season lightly with salt and pepper
Heat olive oil in a large wok or skillet over high heat
Add minced garlic and ginger, stir-fry for 30 seconds until fragrant
Add shrimp and cook for 2-3 minutes until they start to turn pink
Add bell pepper and broccoli, stir-fry for 3 minutes
Add snap peas and continue cooking for 2 minutes
Mix soy sauce and water, pour into the wok
Toss everything together and cook for 1 more minute
Drizzle with sesame oil and serve over cooked brown rice