dinner
Shrimp Stir-Fry
Frozen shrimp and a bag of stir-fry veg - twenty minutes from freezer to plate on the nights the schedule collapses.
Macros per serving
Calories
380
Protein
32g
Carbs
40g
Fat
10g
Fiber
5g
Per serving
Ingredients
- Raw shrimp, peeled (thawed)300g
- Stir-fry vegetable mix1 bag (400g)
- Cooked rice or microwave rice pouch250g
- Soy sauce3 tbsp
- Honey1 tbsp
- Garlic and ginger, minced2 cloves + 1 tsp
- Sesame or vegetable oil1 tbsp
Method
- 1
Mix soy, honey, garlic and ginger in a cup - that's your sauce, done.
- 2
Hot pan, half the oil: shrimp 2 minutes a side until pink. Out onto a plate.
- 3
Rest of the oil, veg in, 4-5 minutes on high heat. Keep them moving.
- 4
Shrimp back in with the sauce, 1 minute to glaze. Serve over rice.
More like this
Chicken Burrito Bowls
The meal-prep classic for a reason: rice, beans, seasoned chicken and whatever toppings survive the week. Four lunches, one pan of chicken.
Sheet-Pan Chicken & Veg
Everything on one tray, into the oven, and you're free for 25 minutes. The weeknight dinner that runs itself.
Creamy Tuscan Chicken Skillet
Chicken in a creamy sun-dried tomato and spinach sauce that tastes like a restaurant made it. Nobody needs to know it was one pan and 30 minutes.