Fish and seafood does not have to be deep fried or drenched in butter to be delicious. One bowl meals are perfect for showcasing a colorful and appetizing meal.
This recipe takes shrimp which is low in fat and calories and high in protein and serves it up with tons of colorful, crisp vegetables and whole grain brown rice.
Seasoned with ginger which is a health powerhouse aiding in digestion, keeping blood sugar and blood pressure in check and protecting the brain among other things.
All of these things are amazing in and of themselves but then add in the fact that it is mouth wateringly delicious and you are completely awe struck by this dish that is quick enough for a weeknight and fancy enough for company.
The fact that it is so quick and easy makes this a perfect Back to School recipe and on the off chance that there are leftovers they will be perfect in a lunchbox. A quick zap in the microwave and you have a nutritious, healthy, warm lunch to see you through the rest of the day.
Today is the last day we are sharing our favorite recipes for healthy breakfasts, great lunches, sweet treats and delightful dinners to get us all through the busy weeks coming up when the kids are back to the old grind.
This party was hosted by Cindy of Feeding Big and there have been marvelous recipes being shared. Find them all by following #BacktoSchoolRecipes on your favorite social media platform. You will find today's entries below my recipe.
Don't forget to stop by the other Recipe Makeover Posts for more great healthy and nutritious recipes.
Gingered Shrimp and Veggie Stir Fry
adapted from The Fast Metabolism Diet Cookbook
2 T. sesame oil
1 lb. shrimp, cleaned and deveined
1 yellow squash, halved lengthwise and cut into half moons
8 oz, asst. wild mushrooms
1 small head bok choy, chopped
5 stalks asparagus, woody ends snapped off , cut into 1" pieces
1/2 c. chopped tomatoes
2 T. coconut aminos
1 T. minced ginger
1/4 c. toasted sesame seeds
2 t. sea salt herb mix
pinch of red pepper flakes
2 c. cooked brown rice
Heat 1 T. of the oil in a wok over med high heat. Add the shrimp and cook, stirring for about 4-5 minutes, until pink. Remove to a plate and set aside.
Stir together the coconut aminos, ginger, sea salt and red pepper in a small bowl. Set aside.
Add another tablespoon of oil to the wok. When heated, add the squash, mushrooms, bok choy and asparagus. Cook and stir for 5 or 6 minutes, until vegetables are slightly tender.
Add the tomatoes and the reserved aminos mixture. Cook and stir for a few minutes. Return the shrimp to the wok along with the sesame seeds. Cook and stir until heated through.
Place 1/2 c. of brown rice in one side of 4 shallow bowls. Place 1/4 of the Gingered Shrimp Stir Fry alongside the rice in each bowl and serve. Print Recipe