Shrimp and Pepper Stir-Fry

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Shrimp and Pepper Stir-Fry

Shrimp and peppers take center stage in this simple but colorful stir-fry with lots of veggies. Serve over steamed rice or rice noodles.

Ingredients

Sauce:

1/2 cup chicken broth

1/4 cup low-sodium soy sauce

2 tablespoons rice wine vinegar

1 tablespoon brown sugar

1 tablespoon cornstarch

1/2 teaspoon garlic powder

1/4 teaspoon crushed red pepper

Stir-Fry:

2 tablespoons peanut oil, divided

1 red bell pepper, cut into thin strips

1 yellow bell pepper, cut into thin strips

1 red onion, cut into 1/4-inch wedges

8 ounces snow peas, trimmed

6 green onions, chopped

1 1/2 pounds large shrimp, peeled and deveined

Directions

Whisk together chicken broth, soy sauce, rice wine vinegar, brown sugar, cornstarch, garlic powder, and crushed red pepper in a small bowl; set aside.

Heat 1 tablespoon oil in a large wok or skillet over high heat. Add red pepper, yellow pepper, red onion, snow peas, and green onion, and saute until vegetables are crisp-tender, 3 to 4 minutes. Remove vegetables to a large bowl.

Lower heat to medium-high and add remaining 1 tablespoon oil. Cook shrimp for 2 minutes, flipping over halfway through. Return vegetables to the wok. Stir sauce and pour over shrimp and vegetables; stir constantly until sauce comes to a simmer and thickens, about 1 to 2 minutes.

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