Weeknight Shrimp Over Rice

This is no culinary masterpiece, but who has time to be Picasso mid-week? This simple dish was satisfying, healthy and easy. Perfect for a weeknight meal where the rigors of homework, chores and the school night HooHah are the priority. There is no excuse not to eat real food, when in 20 minutes you can have this! I don’t think you could get to and from the drive through in less time.

You will need the following: 

  • 2 lbs shimp, shelled and de-veined. *If shellfish is not your thing or if budget does not permit, substitute with diced chicken breast.
  • 1 pound asparagus, cut into 1 inch pieces woody ends discarded
  • 1 cup frozen peas
  • 3 cloves garlic, minced
  • 1 inch ginger, grated (sub with 2 tsp ground if needed)
  • 1/4 cup soy sauce
  • 1/4 cup sweet chilli sauce
  • 1 Tbsp fish sauce
  • 2 Tbsp sesame oil
  • 1 Tbsp Sriracha
  • 4 cups rice, prepared (that is about 2 cups uncooked. You may use brown if you prefer)

Directions:

  1. Add a Tbsp sesame oil to a large skillet over medium high heat. Add garlic, asparagus, shrimp and peas. Saute until shrimp is opaque and vegetables are tender, about 5 minutes. *NOTE: if using chicken saute it alone for several minutes before adding vegetables.
  2. Mix remaining ingredients together in a small bowl and add to your pan. Mix well and saute for an additional 3-5 minutes.
  3. Remove from heat and serve over rice.

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