Advertisement

Shrimp and Red Pepper Stir-Fry

19

  • Prep Time10 mins
  • Total Time20 mins
  • Makes4 servings Photo: Roberto Caruso
Shrimp and Red Pepper Stir-Fry

This stir-fry is faster than delivery and a whole lot tastier, too.

Ingredients

  • 1 cup long-grain rice

  • 1 tbsp canola oil

  • 1/2 onion, thinly sliced

  • 1 400-g pkg frozen raw medium shrimp, thawed and peeled

  • 1 garlic clove, minced

  • 1/2 red sweet pepper, thinly sliced

  • 1 cup finely chopped pineapple, (about 140 g)

  • 1/4 cup red pepper jelly

  • 3 tbsp lemon juice

  • 4 tsp low-sodium soy sauce

  • 1 green onion, thinly sliced

Instructions

  • Cook rice in a large saucepan following package directions, but omitting salt, 15 to 20 min.

  • Meanwhile, heat a large non-stick frying pan over medium-high. Add oil, then onion. Cook until onion starts to brown, 3 to 5 min. Add shrimp and garlic. Stir-fry until shrimp turns pink, 3 to 4 min. Transfer shrimp to a plate.

  • Add bell pepper, pineapple, red pepper jelly, lemon juice and soy sauce. Cook until bell pepper is tender-crisp, 2 to 3 min more . Return shrimp to pan. Sprinkle with green onion. Serve over rice and drizzle with sauce.

Nutrition (per serving)

Calories 369, Protein 20g, Carbohydrates 61g, Fat 5g, Fibre 2g, Sodium 301mg.

Tip

Solve another night’s dinner dilemma by doubling the amount of rice in the recipe you’re making. Leftover rice is one of the easiest meal starters.

Originally published in the Today’s Parent October 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen.

This article was originally published on Sep 09, 2015

Weekly Newsletter

Keep up with your baby's development, get the latest parenting content and receive special offers from our partners

I understand that I may withdraw my consent at any time.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Advertisement
Advertisement