Shrimp & Vegetable Stir Fry Recipe with Jasmine Rice
 
Prep time
Cook time
Total time
 
Shrimp and Vegetable Stir Fry with Jasmine…Quick and healthy, with plenty of flavor! 261 calories and 6 Weight Watcher SmartPoints
Author:
Serves: Serves 4
Ingredients
  • ¾ cup US grown brown jasmine rice
  • 1⅓ cup water
  • 3 tsp canola oil, divided
  • ¾ lb. raw, peeled large shrimp
  • 1 tbsp minced ginger
  • 1 medium zucchini, cut into ¾-inch pieces (about 1 ½ cups)
  • 1 ½ cups snap peas, trimmed
  • 1 red bell pepper, cut into ¾-inch pieces
  • 3 garlic cloves, minced
The sauce:
  • 3 tbsp soy sauce
  • 2 tsp cornstarch
  • 3 tbsp water
  • 1 tbsp + 2 tsp agave nectar or honey
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • ¾ tsp chili garlic sauce
Instructions
  1. Combine the brown jasmine rice and water in a medium saucepan. Bring to a boil, then cover and reduce heat to low. Cook for 40 minutes. Remove from the heat and let rest for 10 minutes. Fluff with a fork. Keep warm.
  2. Heat 1 teaspoon oil in a large nonstick skillet set over medium-high heat. Add the shrimp and cook, stirring, until just cooked through, about 1 minute. Transfer to a plate and set aside.
  3. Add 1 teaspoon oil to the skillet and add the ginger. Cook for 30 seconds.
  4. Add the zucchini and snap peas. Cook, stirring constantly, for 2 minutes. Add the last teaspoon of oil, along with the red bell pepper. Cook for 1 to 2 minutes, or until the vegetables are just tender.
  5. Add the shrimp and sauce to the pan, and stir to coat.
  6. Remove from the heat. Serve the stir fry over rice.
The sauce:
  1. In a medium bowl, whisk together the soy sauce and cornstarch until the cornstarch is incorporated.
  2. Add the water, agave nectar (or honey), oyster sauce, sesame oil and chili garlic sauce.
Notes
Weight Watchers Points: 6 (SmartPoints), 7 (Points+), 5 (Old Points)
Nutrition Information
Serving size: 1 cup stir fry + ½ cup rice | Calories: 260.9 cal | Fat: 6.9g | Saturated fat: 0.7g | Carbohydrates: 29.6g | Sugar: 9.4g | Sodium: 609.0mg | Fiber: 3.1g | Protein: 21.0g | Cholesterol: 129.2mg
Recipe by Cookin Canuck at https://www.cookincanuck.com/shrimp-vegetable-stir-fry-recipe-jasmine-rice/