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Shrimp and brown rice

Shrimp cook quickly, making them perfect for fast dinners. A simple stir-fry with vegetables and brown rice creates a balanced plate. This meal is rich in protein and packed with fiber-rich grains.
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Servings 4

Ingredients
  

  • 1 cup brown rice
  • 2 cups water
  • 1 lb large shrimp peeled and deveined
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 red bell pepper sliced
  • 1 cup snap peas
  • 1 medium carrot thinly sliced
  • 1/2 cup broccoli florets
  • 3 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 1/4 teaspoon red pepper flakes
  • 2 green onions chopped
  • 1 tablespoon toasted sesame seeds
  • Salt and black pepper to taste

Instructions
 

  • Rinse brown rice under cold water and combine with 2 cups water in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until tender.
  • While rice cooks, heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat.
  • Add shrimp and season with salt and pepper. Cook for 2-3 minutes per side until pink and opaque. Remove and set aside.
  • In the same skillet, add remaining olive oil and sauté garlic and ginger until fragrant, about 1 minute.
  • Add bell pepper, snap peas, carrot, and broccoli. Stir-fry for 4-5 minutes until veggies are crisp-tender.
  • In a small bowl, whisk together soy sauce, honey, sesame oil, and red pepper flakes.
  • Return shrimp to the skillet and pour the sauce over the mixture. Toss to coat and cook for another 2 minutes.
  • Serve the shrimp stir-fry over cooked brown rice. Garnish with chopped green onions and toasted sesame seeds.