Japanese Vegetable and Shrimp Stir-Fry with Rice

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Japanese · 40 min · Shellfish · pescatarian, dairy-free, high-protein

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Ingredients

• 1 cup Long-grain white rice
• 1/2 lb Large shrimp, peeled and deveined
• 2 (medium) Bell peppers (red, yellow)
• 1 cup Broccoli florets
• 1 medium Carrots
• 1/4 cup Soy sauce
• 1 tbsp Sesame oil
• 2 cloves Garlic cloves
• 1 inch piece Fresh ginger
• 2 stalks Green onions
• 1 tbsp Vegetable oil
• to taste Salt
• to taste Black pepper

Method (tap to check — screen stays awake)

1. Cook the rice according to package instructions; set aside and keep warm.
2. Prepare the vegetables by slicing bell peppers and carrots into thin strips; cut broccoli into bite-sized florets. Mince garlic and ginger, chop green onions.
3. In a large skillet or wok, heat vegetable oil over medium-high heat. Add garlic and ginger; sauté for 30 seconds until fragrant.
4. Add shrimp to the skillet; cook for 2-3 minutes per side until pink and cooked through. Remove shrimp and set aside.
5. In the same skillet, add bell peppers, carrots, and broccoli; stir-fry for 5-7 minutes until vegetables are tender-crisp.
6. Return shrimp to the skillet, add soy sauce and sesame oil; stir well to combine and heat through for 2 minutes.
7. Taste and adjust seasoning with salt and pepper as needed. Garnish with chopped green onions.
8. Serve the stir-fry over the cooked rice.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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