SHRIMP AND VEGGIE STIR FRY

a pile of rice, surrounded by stir-fried shrimps and vegetables such as bok choy, mushrooms and carrots

Quick, colourful, and packed with flavour, this Shrimp and Veggie Stir Fry is weeknight dinner magic. It comes together in minutes, tastes better than takeout, and only uses one pan.

Prep Time 10

Cook Time 45

Total Time 55

Servings Servings

Ingredients

1 (340g) package Black Tiger Shrimp frozen*
1.5 cups Rice of Choice (I used brown basmati) uncooked
½ Red Bell Pepper cored and cut into strips
2 Oyster Mushrooms thinly sliced
2 heads Bok Choy ends removed
2 large Carrots thinly sliced
1 bunch Green Onions green parts only
1 tbsp Fresh Ginger minced
3 tbsp Fody Foods Low FODMAP Sesame Ginger Sauce & Marinade
¼ cup Soy Sauce or Tamari
1 tbsp Sesame Oil
1 tbsp Sriracha more for spicy
Juice of 1 Lime
1 tbsp Extra Virgin Olive Oil
Salt and Pepper to taste

Instructions

Cook rice according to package directions. Leave covered until ready to use.
Cook shrimp according to package instructions. Toss the cooked shrimp in the Fody Foods marinade and set aside until ready for use.
In a small bowl, whisk together the soy sauce or tamari, lime juice, sriracha and sesame oil. Set aside.
Chop all your veggies. Stir frying the veggies won't take long at all so you're gonna wanna have everything prepped and ready to go.
Heat 1 tbsp of oil in a large skillet, electric wok, or regular wok over medium high heat. Once hot, add the carrots and cook for 2-3 minutes, stirring frequently. Add the red peppers and stir for an additional couples of minutes. Add the mushrooms and reduce the heat to medium. Cook for an additional few minutes, until mushrooms are coated in the oil and cooked through (you may need to add an extra splash of oil here to make sure nothing sticks).
Add the minced ginger and half of the green onions and stir until well combined and fragrant, about a minute. Add the bok choy and cook for an additional couple of minutes until starting to wilt and mostly cooked through. Season the veggies with salt and pepper.
Reduce heat to medium-low and add half of the sauce you prepared in step 2. Give it a good stir so all the veggies are coated. Add the shrimp and the remaining sauce. Mix until well combined.
Serve alongside the rice and top with remaining green onions.

Notes

You could use fresh shrimp instead of frozen, no problem...frozen is just what I had on hand!

Nutrition