Description
A high-protein, vibrant stir-fry combining tender shrimp, fragrant rice, sweet bell peppers, and garlicky vegetables in one skillet. Ready in 30 minutes with minimal cleanup and bursting with sweet, salty, and umami flavors.
Ingredients
1 1/2 lb shrimp (peeled, deveined)
1 cup uncooked long-grain rice
2 cups sliced red bell peppers
4 cloves minced garlic
2 tbsp unsalted butter
2 tbsp lemon juice
1 small zucchini, diced
Instructions
Heat butter in a 12-inch skillet over medium. Toast rice for 2 minutes, stirring occasionally.
Add bell peppers and garlic; sauté for 5 minutes until softened.
Push veggies to the edges, cook zucchini for 3 minutes until tender-crisp.
Push all ingredients to the sides, place shrimp in the center. Lower heat and let sit for 5 minutes.
Deglaze with lemon juice, fluff rice with a fork, and transfer to a serving dish.
Notes
Use jumbo shrimp (21-25 count) for ideal texture
Add 2 tbsp coconut milk when toasting rice for extra richness
Substitute jasmine rice for a floral note
Replace red peppers with orange peppers for added sweetness
Omit zucchini for a carb-free version
- Prep Time: 15
- Cook Time: 15
- Category: Trending
- Method: Stir-Fry
- Cuisine: American
Nutrition
- Serving Size: 1 meal
- Calories: 420
- Sugar: 1g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 220mg
