I love shrimp for so many reasons! I love the taste, how versatile it is in different recipes, and how quickly it cooks. It’s an excellent go to meal when you have little time, but want to eat something healthy. When I am able, I try to get wild-caught sustainable shrimp. I used to always prefer the easy peel ones where I had to do the cleaning, but having a small child and not as much time to cook right now, I am choosing to look for the bulk, frozen, already peeled version. It saves me soo much prep time, and tastes just as delicious!
I also wanted to share a tip I like to use (I try my best to not forget this part) when cooking with rice. First of all, there are tons of different types of rice and some cook differently. I like to use this basmati rice, and I like to set it in a large bowl filled with filtered water for 15-30 minutes before cooking. Rice is known to have arsenic; and although basmati is known to have a much lower amount, pre-soaking your rice it is still a good habit to have which helps wash away some of that unwanted stuff. With that said, if I am in an absolute rush and completely forget to do this, I just wash it well in my sieve and try to remember the next time. (No big deal)
Lastly, every time I made a meal, if I am using protein, I always ask myself, (What about veggies?) That’s where the stir fry comes in. I get to add my protein (the shrimp), and some delicious vegetables, and spices to balance it all out. Every time I make this meal, it’s a huge hit. So, go get some shrimp and lets create some deliciousness!
| Prep Time: 20 minutes | Cook Time: 15 minutes |
| Serves: 3-4 | Total Time: 35 minutes |
| Ingredients For stir fry 1 tbsp butter (or avocado oil, this one is my favorite) 1 lb peeled, washed shrimp (wild caught for optimal nutrition) 1 tsp salt (I can’t live without this salt, it is the best) 1 tsp black pepper (freshly cracked for optimal absorption) 1 tbsp fresh squeezed lemon juice 1 tsp aleppo pepper ( I use this brand) 2-3 tbsp extra virgin olive oil (this is my favorite) 1 medium onion (any type will work great) | 1 medium carrot (either peeled or skin on) 1 1/2 cup broccoli For the rice 1 cup basmati rice 2 cups vegetable broth (or water) 1 tsp salt |
| Instructions 1. In a medium pan on medium heat, add butter (or avocado oil) shrimp, salt, black pepper, lemon juice, and aleppo pepper. Stir every couple of minutes until shrimp curls to a “c” shape and turns to a light pink color. Turn heat off and set aside. 2. Chop, onions, carrots, and broccoli, set aside. 3. In a large pan on medium heat, add olive oil, onions, carrots, and broccoli and saute. Stir continuously until carrots have slightly softened. (About 10-12 minutes) Turn heat off and set aside. (Leave vegetables inside the pan, you will add the rice to this later) 4. Wash rice thoroughly, strain in a metal sieve like this one, and place in a medium or large saucepan. 5. Add broth (or water) to your saucepan on medium heat. | 6. As soon as the water with the rice begins to boil, add salt. (You may slightly lower heat if it is bubbling too much). 7. Check on the rice every few minutes by taking a wooden spoon and looking at the bottom to see if the water dissolved. (The water should be almost dissolved) 8. Turn heat off once water is almost dissolved. 9. Add rice to the sauteed vegetables pan and stir. 10. Cook on medium heat for about 2 minutes to bring the flavors together. 11. Turn heat off, add shrimp, stir, and serve warm! |
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