This shrimp stir fry recipe can be whipped up in minutes, is packed with veggies and served on a bed of aromatic jasmine rice. Thank you to USA Rice and The Healthy Aperture Blogger Network for helping me to share this recipe with you.
If someone asked me what I considered to be pantry staples, there’s one ingredient that would top the list, even edging out the beans, flours, oils and vinegars. Rice. Every kind you can think of: long grain, short grain, arborio, wild, jasmine, basmati. You name it, we have it. Having rice on hand means that I can whip up a side dish or main dish at a moment’s notice.
March happens to be National Nutrition Month, and U.S.-grown rice fits in perfectly to a healthy diet. Those little grains of rice are powerhouse bites of nutrition, containing 15 essential vitamins and minerals, including folic acid, B vitamins, potassium, magnesium, selenium, fiber, iron and zinc. We tend to stick to brown rice varieties in our house (except when making risotto), but both white and brown rices pack in some serious nutrients.
Stir fries are something I learned to make a long time ago. In fact, it’s the meal I turned to more than any other during my college years. Pick a protein (shrimp, chicken, beef, tofu, pork), add some veggies, whip up an easy sauce, cook it all in the same pan, then serve over a hearty helping of rice.
The tricks to cooking stir fries are simple. Keep the pan hot, cook the protein and vegetables in batches and cut vegetables into pieces that are approximately the same size so that they cook evenly. No one wants crisp peppers and soggy broccoli!
For this recipe, I pulled from the veggies in my fridge, which happened to be zucchini, red bell pepper and snap peas. If you have other veggies on hand, feel free to use those. Mushrooms, celery, broccoli, water chestnuts…the sky’s the limit.
Aromatic jasmine rice is the perfect option for stir fries, with it’s soft, slightly sticky and chewy texture and subtle flavor. It used to be grown only in Thailand, but now many US-grown varieties are available in the grocery stores.
Other healthy rice recipes:
Cookin’ Canuck’s Greek Turkey, Rice & Feta Casserole
Cookin’ Canuck’s Toasted Brown Rice with Mushrooms & Thyme
The Lean Green Bean’s Creamy Chicken & Wild Rice Skillet
Watch What U Eat’s Mexican-Style Tomato Brown Rice
Eat Good 4 Life’s Brown Rice Butternut Squash Brussels Sprouts Pilaf
Shrimp & Vegetable Stir Fry Recipe with Jasmine Rice
Shrimp and Vegetable Stir Fry with Jasmine…Quick and healthy, with plenty of flavor! 261 calories and 6 Weight Watcher SmartPoints
- 3/4 cup US grown brown jasmine rice
- 1 1/3 cup water
- 3 tsp canola oil, divided
- 3/4 lb. raw, peeled large shrimp
- 1 tbsp minced ginger
- 1 medium zucchini, cut into 3/4-inch pieces (about 1 1/2 cups)
- 1 1/2 cups snap peas, trimmed
- 1 red bell pepper, cut into 3/4-inch pieces
- 3 garlic cloves, minced
- 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.
- 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.
- Add 1 teaspoon oil to the skillet and add the ginger. Cook for 30 seconds.
- 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.
- Add the shrimp and sauce to the pan, and stir to coat.
- Remove from the heat. Serve the stir fry over rice.
Disclosure: This post is sponsored by USA Rice and the Healthy Aperture Blogger Network as part of the #ThinkRice campaign. All opinions are my own. This post contains links to my Amazon affiliate page. Any revenue made from sales through these links helps to support this blog. Thank you!