Serves: 1 Cook Time: 15 minutes Prep Time: 10 minutes
1/4 cup dry long-grain brown rice 1 cup baby spinach leaves
2 tsp canola oil V2 cup chopped carrot
4 oz raw, large shrimp, peeled and V4 red onion chopped de-veined 1 Tbsp reduced sodium soy sauce
1 clove garlic, minced 1 Tbsp creamy peanut butter
1 inch piece ginger root, minced Juice of V2 lime 1 cup chopped broccoli
Prepare brown rice according to package directions, set aside. Heat oil in pan or wok over medium-high heat, add ginger and garlic, sauté for 15 seconds.
Add shrimp, cook for 1-2 minutes. Add broccoli, spinach, and carrots, toss.
Add soy sauce and lime juice. Toss and continue to cook, tossing continuously for 2-3 minutes.
Add peanut butter. Continue to toss and cook until shrimp is fully cooked and vegetables are crisp-tender.
Add cooked brown rice, toss, and serve.
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