Thursdays are our throwback day using leftovers from the week. I find all the vegetables that need to be used and pair them up with a protein. My favorite is frozen shrimp. Super easy to thaw under running water and cook quickly for a fast delicious meal! I tripled this recipe for my family but wanted to share a single serving I got from the Eat Up! Nutritional Guide. I love using my Portion Fix containers to make sure I am staying on track with my nutrition and balancing out my food groups.
Ginger Shrimp Stir-fry
Thursdays are our throwback day using leftovers from the week. I find all the vegetables that need to be used and pair them up with a protein. My favorite is frozen shrimp. Super easy to thaw under running water and cook quickly for a fast delicious meal! I tripled this recipe for my family but wanted to share a single serving I got from the Eat Up! Nutritional Guide.
Author: www.bairnecessity.com
Recipe type: Stir-fry
Ingredients
- 2 tsp olive oil
- 1 tsp Chopped garlic
- ¼ tsp ground ginger
- 1 cup green beans
- 7 oz raw shrimp (Got a big bag at BJ’s Wholesale Club)
- ½ cup cooked quinoa/or other grain of choice
- 2 tsp Bragg's soy sauce
Instructions
- Heat oil over medium heat until hot.
- Add in the garlic, cook for 30 seconds
- Add in the shrimp, ginger and soy sauce, cook for 2 -3 minutes
- Add in the veggies cook with lid on for 6 minutes.
- Serve over quinoa.
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