I've been making this simple recipe for my family for well over 20 years. It cooks quickly, and the vegetables can be chopped ahead of time to make meal prep go even faster. I purchase quick-frozen shrimp in 2-pound bags when it goes on sale, so I usually have the ingredients on hand to make this dish on a hectic Friday (except maybe those snow peas). Fortunately, with stir fry, it's easy to substitute other vegetables when you don't have everything available.
RAINBOW STIR-FRY WITH SHRIMP
3 bell peppers, cut in chunks (get different colors if possible, it makes the dish look prettier!)
1 cup snow peas (see note)
1/2 cup onion, chopped
1 tbl minced garlic
1 oz lemon juice
1/2 tsp salt
3 TBL olive oil
Heat the oil in the pan and stir-fry the peppers, snow peas and onion for about 4 minutes. Add garlic and lemon juice and cook 2 more minutes. Add shrimp, stir-frying just until the shrimp is cooked. Salt to taste and serve over rice.
This recipe cooks quickly, so start the rice before you put anything in the pan! If you have it all chopped ahead of time, you're probably looking at about 10 minutes total cook time.
Nutrition labels are generated by Calorie Count and are offered as meal-planning assistance, not nutritional or medical advice.
Copyright 2015 Barb Szyszkiewicz, OFS.
Photo copyright 2015 Barb Szyszkiewicz, OFS. All rights reserved.
About the Author
Barb Szyszkiewicz is a wife, mom of 3 young adults, and a Secular Franciscan. She is editor at CatholicMom.com. Barb enjoys writing, cooking, and reading, and is a music minister at her parish and an avid Notre Dame football and basketball fan. Find her blog at FranciscanMom and her family’s favorite recipes with nutrition information for diabetics at Cook and Count.