.This flavorful and light Shrimp Stir Fry recipe is great in any season. Switch out the rice for a salad to make the recipe ketogenic.
Prep time: 10 mins Cook time: 15 mins Total time: 25 mins
Ingredients • 3 tbsp flour • 1 ¾ cups chicken broth • 1 tbsp soy sauce • ½ tsp sesame oil (optional) • 2 tbsp olive oil • 1 pound of medium shrimp • 2 carrots • 1 green pepper • 2 scallions • ½ tsp ground ginger • 1 small garlic clove • Brown rice
Directions 1. Put the rice on to cook following the direction on the packaging. 2. Slice the carrots very thinly. 3. Cut the pepper into 2-inch long strips. 4. Cut the scallions into 1-inch pieces. 5. Chop the garlic very thinly or use a garlic press. 6. Clean the shrimp and put them to the side. 7. Stir the flour, chicken broth, soy sauce and sesame oil (optional) together until smooth and set aside. 8. Heat 1 tbsp olive oil in a large pan on medium-high heat. 9. Add the shrimp and cook for a couple of minutes and until fully cooked (careful not to overcook the shrimp). Remove the shrimp from the pan. 10. Heat the rest of the olive oil in the pan. Add the vegetables, ginger and the garlic. Cook the vegetables until tender-crisp. Stirring to ensure that vegetable are cooked evenly. 11. Add the flour mixture to the pan. Cook and stir until the mixture boils and thickens. 12. Add the shrimp to the pan let cook a little bit until the shrimp are warm. 13. Serve the shrimp with the rice.