Wok-Fried Garlic Shrimp and Pepper Bowls

A vibrant and savory Asian-inspired dish featuring tender shrimp and colorful bell peppers, stir-fried with aromatic garlic and ginger, served over fluffy jasmine rice with a sprinkle of fresh green onions.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 6
• Cuisine: East Asian
• Difficulty: Easy
• Cost: $3.98/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Pescatarian
• Egg-Free
• Low-Sugar
• Low-Fat

Tags

• stir-fry
• quick
• healthy
• savory
• spicy

Ingredients

• 1.5 pound raw shrimp (peeled and deveined)
• 2 cup jasmine rice (uncooked)
• 1 tablespoon vegetable oil
• 2 cup broccoli florets
• 1 red bell pepper (cored and thinly sliced)
• 1 green bell pepper (cored and thinly sliced)
• 1 yellow onion (cut into thin wedges)
• 4 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 0.25 cup tamari
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• 0.5 teaspoon red pepper flakes
• 2 green onions (sliced)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Instructions

1. Cook the jasmine rice according to package directions, typically 2 cups rice to 3 1/2 cups water. Set aside.
2. While rice cooks, pat the shrimp dry with paper towels. In a medium bowl, toss shrimp with 1 tablespoon tamari, 1 teaspoon sesame oil, and cornstarch. Set aside.
3. Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add the broccoli florets, red bell pepper, green bell pepper, and yellow onion. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
4. Add minced garlic and grated ginger to the wok; stir-fry for 1 minute until fragrant. Transfer vegetables to a plate.
5. Add remaining 1 teaspoon vegetable oil to the wok. Add the marinated shrimp and stir-fry for 2-3 minutes until pink and cooked through.
6. Return the cooked vegetables to the wok with the shrimp. Add rice vinegar, remaining tamari, and red pepper flakes (if using). Stir well to combine and heat through for 1-2 minutes. Season with salt and black pepper to taste.
7. Serve the shrimp and vegetable mixture over the jasmine rice, garnished with sliced green onions if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or a skillet.

Nutrition (per serving)

• Calories: 385
• Protein: 22.6 g
• Carbohydrates: 63.2 g
• Fat: 4 g
• Fiber: 2.7 g
• Sodium: 1385 mg
• Saturated Fat: 0.4 g
• Sugar: 4.6 g
• Cholesterol: 145 mg