🌟 Welcome back to Rewind Test Kitchen! Today, we’re making the easiest Shrimp Stir Fry you’ll ever try. Perfect for a quick and nutritious dinner, this recipe supports your health goals, including weight management and managing type 2 diabetes. 🍤🥦
Ingredients: 🛒
• 2-3 cups defrosted shrimp
• 2 tablespoons vegetable/olive oil
• 1/2 teaspoon paprika
• 2 tablespoons minced ginger
• 2 tablespoons minced garlic
• 2 tablespoons minced shallots (can substitute yellow onion)
• Frozen vegetable mix (Asian mix ideal, includes sliced carrots, peppers, snap peas, water chestnuts, and broccoli)
• 2 tablespoons soy sauce (can substitute tamari)
• 1 tablespoon sesame oil
• Microwaveable brown or white rice
• Microwaveable cauliflower rice (available in some freezer sections)
Directions: 👩🍳
1. In a large bowl, combine shrimp with paprika.
2. Place a large sauté pan over high heat and add 1 tablespoon oil until shimmering.
3. Add shrimp in batches so they do not overlap – sauté for approximately two minutes per side (until pink and curled). Using tongs, remove shrimp once cooked and set aside on a plate/platter.
4. Add another 1 tablespoon of oil to the same pan, and heat again over high until shimmering – add garlic, shallots, and ginger, and stir vigorously until aromatic and softened (watch carefully so it doesn’t burn).
5. Add frozen vegetables directly into sautéed aromatics, stirring for 4-5 minutes until softened/cooked.
6. Add soy sauce and stir in. Turn off heat and add sesame oil.
7. Heat desired amount of rice and/or cauliflower rice in a microwaveable dish for 1-3 minutes (depending on volume and strength of microwave) – until cooked through and heated gently.
8. Serve rice/cauliflower rice (approximately 1/2-1 cup per serving), and add shrimp and veggies on top, spooning on leftover sauce in the pan, as desired. Season with salt and pepper to taste. Enjoy! 🍚
Tips and Tricks: 💡
• Use fresh vegetables if you prefer, just chop them to similar sizes for even cooking.
• Add a pinch of red pepper flakes for a spicy kick.
• Try different sauces like teriyaki or hoisin for a flavor twist.
Health Benefits: 🏋️♂️
This Shrimp Stir Fry is packed with protein and fiber, making it a satisfying meal that helps keep you full and energized. Perfect for weight management and maintaining stable blood sugar levels, making it an excellent choice for managing type 2 diabetes.
👍
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hi coach Anna here with rewind today we
are doing a really simple shrimp stir
fry one of the things that I love about
shrimp is that it is one of the easiest
proteins to cook I’m really a no fuss
kind of gy when it comes to cooking and
the nice thing about shrimp is you can
defrost it really really quickly so if
you forgot to defrost the chicken the
night before this is where shrimp really
comes in handy so this was actually
Frozen not too long ago and all all we
did was uh run it under a cold water and
kind of soak it in that cold water and
voila you got some defrosted shrimp uh
so what we’re going to do first I’m
going to season this first we’re going
to stir fry it in the pan and then we’ve
got here some um frozen vegetables so
this again I’m all about no fuss this is
super super easy we’ve got some frozen
veggies that we’re going to also stir
fry in the pan flavor that up and then
uh to serve it on top we’ll use some
instant rice as well we’ve got some
cauliflower rice as well to bulk up the
vegetables uh and get some Fiber in
there so let’s first start with our
shrimp I like to keep it really simple
you certainly can use whatever spices
you want but we’ve got some salt and
pepper here that I’m just going to put
some pinches in there I also
specifically for shrimp I really like to
use paprika to be honest I don’t really
taste the Paprika in there I do it
really just for the presentation I like
the look of it so I’m just going to
sprinkle a little bit of that into our
shrimp as well our pan over here is
already warmed up got it on high heat
now I’m I’m going to put some oil and
measure out a tablespoon here uh to get
our shrimp cooking shrimp cooks very
very quickly so this will be a quick
process I’m just going to toss that on
there and we’re just going to do real
quick on this side and then I’ll flip it
over to the other
side and because this is so quick to
cook as soon as we get this off we’ll be
able to move on to our veggie portion of
this
dish shrimp is also really nice because
it’s a very low calorie actually one of
the lower calorie proteins so when
you’re uh asking yourself in this meal
where is my protein Source do I have
protein in this meal to keep me full
shrimp is a great option for that and
the other thing we’re doing a stir fry
today but honestly let’s just say you
cook a big batch of shrimp and it’s a
little too much for that meal you can
also save some of it to put on top of a
salad later on um or any kind of um
protein Source maybe for something like
you want to make a wrap or a taco or
something like that so just as uh using
rotisserie chicken can be really
versatile shrimp can be as well so you
can already see we haven’t even had it
in the pan for that long and it’s
already pretty cooked so I’m just doing
I’m doing our little flips over
here and it’s already smelling really
good I’m excited to be able to taste
this afterwards it’s really one of my
go-to meals when I don’t feel like
thinking about what do I make tonight
because a lot of this stuff is in the
freezer the shrimp was in the freezer
the veggies are from the freezer I’m
using instant rice even the cauliflower
was frozen uh so these are all things
you can really just have on hand and if
you don’t have a lot of fresh produce or
those fresh proteins on hand that’s okay
it’s all in your freezer so these are
pretty much done so I’m just going to
turn down on the heat for now so we can
get our veggies on I do like to set
these aside because these uh the cooking
time for shrimp is much shorter than how
long it’s going to take to cook those
frozen veggies so I do set this aside
onto a different plate over here and
then we’ll move on to our frozen
veggies all right now we are on the
veggie portion of our uh stir fry over
here so let me turn the the heat back up
I am going to put a little bit more oil
in the pan so I’ll measure out another
tablespoon of oil here now in order to
flavor our frozen veggies we do have um
some aromatics we do have some ginger
and garlic and some shallots and so the
pan is actually already hot so I’m just
going to wipe all of that in
there our Ginger our garlic and our
shallots okay give that a nice little
St all right and you’ll really start to
smell this with all these aromatics
you’ll start to your kitchen will be uh
full of fragrance and smells okay so now
we’ve got um this is just a a fro a bag
of Frozen um variety of frozen veggies
so we do have broccoli we’ve got carrot
sugar scent peas green bead I really
like the water chestnuts in here and
then you’ve also have um different kinds
of carrots you actually have your normal
carrots as well as these yellow ones as
well and there are bell peppers in there
too so quite the mix so I’m just going
to dump these in there and when you’re
cooking from Frozen they will probably
take anywhere from 5 to 7 minutes to
cook
so you’ll wait that out on high
[Music]
heat so we’ve been uh sautéing our
frozen veggies here for right about 5 or
10 minutes and you can kind of eyeball
it you really just want it to be cooked
and not frozen anymore at this point now
that it’s fully uh fully warmed up I am
going to season it uh with some soy
sauce so I’ll put about two for this
amount of veggies I’m going to put about
2 tablespoons in there uh this will give
it the
flavor uh and then after that I do also
like to put some sesame oil in there I
do that at the very end sesame oil burns
very easily and you don’t need a lot to
get to get that flavor so I will give
this a a quick stir add that sesame oil
on top and then I’m going to show you
our uh composed plate where we’ll have
all of our food groups with our whole
grains our veggies as well as our
protein our shrimp that we uh just made
so let’s top it off with the little and
I’m just going to do a little tiny
drizzle here you don’t need a whole lot
sesame oil is quite
flavorful let me just turn off the heat
here and I mentioned earlier I like easy
things so we are just using some instant
uh this is a a mix of quinoa and brown
rice I just you just stick it in the
microwave super super easy so I have uh
here right about half of a cup of that
brown rice uh plus quinoa the other
thing I have here is actually Frozen
cauliflower rice so this is uh great
that you can use kind of as a filler for
some grains so if you’re someone who
traditionally likes a lot more than half
a cup of rice you can use this
cauliflower rice as a way to bulk up the
your base so I’m going to put some of
the some of the cauliflower rice for our
base here and you can also um there’s
some salt and pepper in here you can
also season this the way that you uh
however you like so we’ve got our grains
we got our proteins that we cooked
earlier our shrimp so I’m going to add
this on top
here all right and as I mentioned
earlier shrimp is uh one of the lower
calorie proteins for sure so we have our
shrimp in there and then we’ll get our
medley of veggies and we’ll have a
really nice nutritious balance plate
where because we got the cauliflower
rice in there we really have that um
that blend of veggies and the bulk of
our plate being veggies to get that
fiber in