Garlic Shrimp Stir-Fry with Brown Rice
Shrimp is a lean protein that is naturally low in saturated fat, making it a great choice for heart-conscious eaters. The combination of colorful vegetables provides antioxidants, fiber, and essential nutrients, while brown rice offers a steady source of complex carbohydrates for sustained energy.
Ingredients
- 1 cup brown rice
- 2 cups water
- 1 lb large shrimp peeled and deveined
- 3 tablespoons olive oil
- 4 cloves garlic minced
- 1 bell pepper sliced (any color)
- 1 cup broccoli florets
- 1 cup snap peas
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon red pepper flakes optional
- Salt and pepper to taste
- Green onions chopped (for garnish)
Instructions
- Rinse the brown rice under cold water and cook it with 2 cups of water according to package instructions.
- In a large skillet or wok, heat 2 tablespoons of olive oil over medium-high heat.
- Add the minced garlic and sauté for about 30 seconds until fragrant.
- Toss in the shrimp, cooking until they turn pink and opaque (about 3-4 minutes). Remove shrimp and set aside.
- In the same skillet, add the remaining olive oil and the sliced bell pepper, broccoli, and snap peas. Stir-fry for 5-7 minutes until veggies are tender but still crisp.
- Return the shrimp to the skillet, add soy sauce, sesame oil, and red pepper flakes if using. Stir well to combine and warm through for another 2 minutes.
- Season with salt and pepper to taste.
- Serve the shrimp stir-fry over a bed of brown rice and garnish with chopped green onions.