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Shrimp and Pepper Stir-Fry
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Prep Time:
30 minutes
Total Time:
30 minutes
Elevate your dinner with savory Ginger Shrimp and Bell Peppers over wholesome brown rice, ready in just 30 minutes!
Ingredients:
  • 1 1/2 cups water
  • 1 1/2 cups uncooked instant brown rice
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon water
  • 2 teaspoons cornstarch
  • 3/4 teaspoon ground ginger
  • 1 tablespoon canola oil
  • 2 medium green onions, finely chopped (2 tablespoons)
  • 1 clove garlic, finely chopped
  • 1 medium red bell pepper, cut into thin strips (1 1/2 cups)
  • 1 medium green bell pepper, cut into thin strips (1 1/2 cups)
  • 12 oz uncooked deveined peeled medium (31 to 35 count) shrimp, thawed if frozen, tail shells removed
  • 1 cup halved cherry tomatoes
Instructions:
  • In a small saucepan, bring 1 1/2 cups of water to a boil. Add rice, bring back to a boil, then cover and simmer for 5 minutes on low heat. Remove from heat, let it sit covered for 5 minutes, fluff with a fork, and allow to cool slightly.
  • In a small bowl, combine sauce ingredients until smooth; set aside.
  • Heat oil in a 12-inch nonstick skillet over medium-high heat. Sauté onions and garlic for 1 minute, stirring frequently. Add bell peppers and continue cooking for about 5 minutes until softened. Stir in shrimp and tomatoes, cook for 3 to 5 minutes until shrimp are pink and peppers are crisp-tender.
  • Blend the sauce into the shrimp mixture and bring to a boil. Keep stirring until the sauce thickens. Serve over a bed of fluffy rice.

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