This recipe was developed for Stubb's by Jenna Beaugh of Eat Live Run.
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INGREDIENTS
Ingredients
- 1 pound raw shrimp, peeled and deveined with tails either on or off
- 1 head broccoli, chopped into florets
- 1 large red bell pepper, chopped
- 1 baby bok choy, chopped
- 1' knob fresh ginger, minced
- 2 teaspoon coconut oil
- 1 teaspoon sesame oil
- pinch of salt
- 1/2 cup of Stubbs Pork Marinade with chilies, lime and garlic
- 1/2 cup brown or white rice, uncooked
- 1 1/2 cup water
INSTRUCTIONS
- 1 Place the raw shrimp in a large bowl and pour the Stubb's pork marinade over. Toss well to coat and set aside.
- 2 Combine the rice and water in a small saucepot. Bring to a boil then cover, reduce heat and simmer for 30 minutes or until rice has absorbed all the liquid. While the rice is cooking, chop the veggies.
- 3 In a large skillet or wok, add the coconut oil over medium high heat. When sizzling, add the broccoli, bell pepper and ginger. Drizzle with sesame oil and add a pinch of salt. Saute for about 4 minutes, until broccoli is crisp-tender.
- 4 Raise the temperature to high heat and add the shrimp {and marinade} to the skillet. Stir and cook for another 3 minutes or so until the shrimp are pink and curled. Add the bok choy and toss. Cook for another 30 seconds until it wilts.
- 5 Finally, add the cooked rice to the skillet. Stir to combine everything then remove from heat. Serve on plates or in shallow bowls.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
