By Nathan Haskins
In a large pan or wok, heat olive oil over medium-high heat.
Add the minced garlic and ginger to the pan. Stir-fry for about 30 seconds until fragrant.
Add the shrimp to the pan. Cook for 2-3 minutes, turning occasionally, until they just turn pink.
Add the mixed vegetables (bell pepper, snap peas, carrot) to the pan. Stir-fry everything together for another 3-4 minutes, until the vegetables are tender-crisp.
Pour in the soy sauce and sesame oil. Stir well to coat the shrimp and vegetables.
Add the cooked brown rice to the pan. Stir everything together and heat for another 2-3 minutes until the rice is warmed through.
Season with salt and black pepper to taste. Stir well to combine all the flavors.
Serve the garlic shrimp stir-fry hot, garnished with additional sesame seeds if desired.
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This Main Course Seafood Stir-Fry recipe is ready in 20 minutes and features Shrimp, peeled, Mixed vegetables (bell pepper, snap peas, carrot), Cooked brown rice and other delicious ingredients. Contains 450 calories total.
In a large pan or wok, heat olive oil over medium-high heat.
Add the minced garlic and ginger to the pan. Stir-fry for about 30 seconds until fragrant.
Add the shrimp to the pan. Cook for 2-3 minutes, turning occasionally, until they just turn pink.
Add the mixed vegetables (bell pepper, snap peas, carrot) to the pan. Stir-fry everything together for another 3-4 minutes, until the vegetables are tender-crisp.
Pour in the soy sauce and sesame oil. Stir well to coat the shrimp and vegetables.
Add the cooked brown rice to the pan. Stir everything together and heat for another 2-3 minutes until the rice is warmed through.
Season with salt and black pepper to taste. Stir well to combine all the flavors.
Serve the garlic shrimp stir-fry hot, garnished with additional sesame seeds if desired.
Calories per Serving: 450
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