Shrimp and Zucchini Stir-Fry
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Ingredients
- 1/2 cup Dry Brown Rice
- Canola spray
- 1 pound Shrimp medium shelled and deveined
- 1 tablespoon Maple Syrup
- 3 Zucchini half-inch slices and halved
- 2 tablespoons Lower-Sodium Soy Sauce
- 3 Green Onions trimmed and thinly sliced
- 1 teaspoon Ginger thinly sliced
- Salt and Pepper
Ingredients
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Instructions
- Cook rice as label directs.
- Spray 12-in skillet with 3/4 Tbsp. canola oil; heat on medium high until hot. Add shrimp and sprinkle with 1/8 teaspoon ground black pepper; cook 2 minutes, stirring occasionally. Add 1 Tbsp. maple syrup; cook 1 minute or until shrimp is opaque throughout. With slotted spoon, transfer to medium casserole and cover.
- Spray same skillet with 3/4 Tbsp. canola oil; add zucchini and cook 2 minutes, stirring occasionally. Add 1 Tbsp. soy sauce and 2 Tbsp. water if pan is dry; cook 6 minutes, stirring and scraping browned bits. Transfer zucchini and juices to casserole.
- Spray same skillet with 3/4 Tbsp. canola oil; add green onions and ginger. Reduce heat to medium; cook 1 minute stirring. Add rice, 1 Tbsp. soy sauce, and 1/8 t salt; cook 3 minutes stirring constantly.
- Place rice on plates. Place shrimp and zucchini back in skillet; stir to slightly reheat and place on rice.
Recipe Notes
Suggest doubling rice and soy and maple syrup, a little more ginger
And only 2 zucchini and 2/3 lb. shrimp
Boil 2 1/2 cups water to 1 cup brown long grain rice for 35 minutes
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