Thai Shrimp And Fresh Vegetable Rice Recipe

Name: Thai Shrimp And Fresh Vegetable Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb fresh shrimp (medium size) or 1 lb frozen shrimp, peeled & deveined (medium size); 2 tablespoons fresh lime juice (not the bottled stuff, please!); 4 teaspoons low sodium soy sauce (we use low-sodium Tamari); 1 fresh jalapeno pepper, seeded and finely chopped* (less if you choose); 1 teaspoon grated fresh ginger; 1 garlic clove, minced; 1 tablespoon cooking oil; 1 lb asparagus spear, bias-sliced into 1-inch pieces; 1 small sweet red pepper, cut into thin bite-size strips; 3 cups hot cooked rice; 1/4 cup chopped peanuts; chopped fresh flat leaf parsley, for garnish

Servings: persons

1 lb fresh shrimp (medium size) or 1 lb frozen shrimp, peeled & deveined (medium size)
2 tablespoons fresh lime juice (not the bottled stuff, please!)
4 teaspoons low sodium soy sauce (we use low-sodium Tamari)
1 fresh jalapeno pepper, seeded and finely chopped* (less if you choose)
1 teaspoon grated fresh ginger
1 garlic clove, minced
1 tablespoon cooking oil
1 lb asparagus spear, bias-sliced into 1-inch pieces
1 small sweet red pepper, cut into thin bite-size strips
3 cups hot cooked rice
1/4 cup chopped peanuts
chopped fresh flat leaf parsley, for garnish

1
Thaw shrimp, if frozen.
2
Rinse shrimp; pat dry.
3
Place shrimp in medium bowl.
4
For marinade, combine lime juice, soy sauce, jalapeno pepper, ginger, and garlic.
5
Pour over shrimp; toss to coat.
6
Marinate at room temperature for 15 minutes, stirring occasionally.
7
Drain shrimp well, reserving marinade.
8
Heat oil in a wok or large skillet over medium-high heat. (Add more oil if necessary during cooking.)
9
Stir-fry shrimp in hot oil for 2 to 3 minutes or until shrimp turn pink.
10
Remove from wok; cover and keep warm.
11
Add asparagus and pepper strips to wok; stir-fry for 2 to 3 minutes or until crisp-tender.
12
Add reserved marinade to wok and bring just to boiling.
13
Stir in cooked rice and peanuts.
14
To serve, transfer rice mixture to individual bowls, dinner plates, or for a neat idea, Chinese take-out containers.
15
Spoon shrimp on top with a sprinkling of parsley.
16
Enjoy!
17
*Because chili peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible.

775

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb fresh shrimp (medium size) or 1 lb frozen shrimp, peeled & deveined (medium size), 2 tablespoons fresh lime juice (not the bottled stuff, please!), 4 teaspoons low sodium soy sauce (we use low-sodium Tamari), 1 fresh jalapeno pepper, seeded and finely chopped* (less if you choose), and more.

Yes, Thai Shrimp And Fresh Vegetable Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Shrimp And Fresh Vegetable Rice

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