Shrimp Stir-Fry

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 35 minutes

Ingrédients

2 tbsp. extra-virgin olive oil

1 lb. shrimp, peeled, deveined

Kosher salt

Freshly ground black pepper

1 tbsp. sesame oil

1 small head of broccoli, cut into small florets

1 red bell pepper, seeds and ribs removed, thinly sliced

8 oz. sugar snap peas

3 garlic cloves, minced

1 tbsp. finely chopped peeled ginger

1/2 c. reduced-sodium soy sauce

Juice of 1 lime

2 tbsp. light brown sugar

1 tbsp. cornstarch

Pinch of crushed red pepper flakes

Instructions

In a large wok or skillet over medium heat, heat olive oil. Add shrimp; season with salt and black pepper. Cook, turning halfway through, until pink, 2 to 3 minutes. Transfer shrimp to a plate.

In same skillet over medium heat, heat sesame oil. Add broccoli, bell pepper, and peas and cook, stirring and adding a splash of water if browning too quickly, until softened, about 7 minutes. Add garlic and ginger and cook, stirring, until fragrant, about 1 minute more.

In a small bowl, whisk soy sauce, lime juice, brown sugar, cornstarch, and red pepper flakes. Add to skillet and toss to coat. Add shrimp and cook, tossing frequently, until heated through, about 2 minutes.

Nutrition

• Calories: 312
• Lipides Totaux: 12 g
• Lipides Saturés: 2 g
• Acides Gras Trans: 0 g
• Cholestérol: 183 mg
• Sodium: 1326 mg
• Glucides Totaux: 19 g
• Fibres Diététiques: 6 g
• Sucres Totaux: 10 g
• Protéines: 31 g