Happy New Year! I don’t know about you all, but I needed a serious dose of healthy eats after all the wine and cheese I consumed over the holiday season. What the heck was I thinking? And then we came down with that nasty cold that everyone shared with each other over the holidays. I was in need of serious food therapy.
Shrimp stir fry is on my rotation of healthy eats when I need to hit the reset button. It’s chock full of vegetables. And garlic, onions, and ginger. Just what a body needs this time of year.
Shrimp Stir Fry
Adapted from South Beach Diet, October 2010
4 tsp. of olive oil, divided
2 Tbsp. plus 1 1/2 tsp. soy sauce (can use low sodium), divided
3 garlic cloves, minced
1 lb. medium or large sized shrimp, deveined with tails removed
2 Tbsp. fresh ginger, minced
1 cup snow peas
1 cup sliced bell pepper (use what you have)
1 cup mushrooms, sliced
1/2 cup baby carrots
1/2 cup celery
4 green onions, cut into 1-2 inch pieces
1/2 tsp. red pepper flakes
white or brown rice (cooked according to directions)
In a large bowl, whisk together 2 tsp. of olive oil, 1 1/2 tsp. soy sauce, and the garlic. Add the shrimp.
Spray a skillet or wok with cooking spray on high heat. Add the shrimp and cook until pink. Set aside on a plate.
In the same skillet, heat the remaining olive oil and add the ginger. Cook ginger for 30 seconds.
Add the snow peas, bell pepper, mushrooms, carrots, celery, and green onion. Saute until the vegetables are crisp yet tender (about 4-5 minutes).
Add the shrimp, remaining soy sauce, and red pepper flakes back to the skillet. Toss to combine stir fry.
Serve stir fry alone or on top of rice. I like to add a little more soy sauce and red pepper flakes on my plate.
That beach body will be back in no time!