Thai Basil Shrimp Stir-Fry

Name: Thai Basil Shrimp Stir-Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 0.75 pound shrimp (raw, peeled, and deveined); 0.5 cup white rice (uncooked); 2 tablespoon low sodium soy sauce; 2 tablespoon water; 1 teaspoon light brown sugar; 1 tablespoon olive oil; 2 clove garlic (minced); 1 bell pepper (medium, thinly sliced); 4 ounce green bean (trimmed); 0.5 cup fresh basil leaves (packed, roughly chopped); 1 cup water

A quick and flavorful shrimp and vegetable stir-fry made with fresh basil and a savory, non-spicy sauce, served over fluffy white rice.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 2
Cuisine: Thai
Difficulty: Easy
Cost: $6.05/serving

Dietary

Nut-Free
Dairy-Free
High-Protein
Egg-Free
Low-Sugar

Ingredients

0.75 pound shrimp (raw, peeled, and deveined)
0.5 cup white rice (uncooked)
2 tablespoon low sodium soy sauce
2 tablespoon water
1 teaspoon light brown sugar
1 tablespoon olive oil
2 clove garlic (minced)
1 bell pepper (medium, thinly sliced)
4 ounce green bean (trimmed)
0.5 cup fresh basil leaves (packed, roughly chopped)
1 cup water

Instructions

Cook white rice: Combine 1/2 cup uncooked white rice and 1 cup water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
While rice cooks, prepare the sauce: In a small bowl, whisk together low sodium soy sauce, 2 tablespoons water, and light brown sugar until sugar is dissolved. Set aside.
Heat olive oil in a large skillet or wok over medium-high heat. Add minced garlic and bell pepper; stir-fry for 2-3 minutes until bell pepper starts to soften. Add trimmed green beans and continue to stir-fry for 2-3 minutes.
Add shrimp to the skillet and stir-fry for 2-3 minutes until they just turn pink and opaque.
Pour the sauce mixture over the shrimp and vegetables. Cook for 1 minute, stirring constantly, until the sauce slightly thickens.
Remove from heat and stir in the fresh basil leaves.
Serve immediately over fluffy white rice.

Notes

Adjust soy sauce to your preference for sodium content. Use low-sodium soy sauce to control overall sodium.

Nutrition (per serving)

Calories: 352
Protein: 25.3 g
Carbohydrates: 46.6 g
Fat: 7 g
Fiber: 2.7 g
Sodium: 1511 mg
Saturated Fat: 1 g
Sugar: 2.5 g
Cholesterol: 188 mg