Easy, Quick and So Satisfying: Ginger Lime Shrimp with Mixed Vegetables
Calling all shrimp lovers! This dish contains an abundance of plump, savory, juicy, crisp and vibrant shrimp and mixed vegetables that will satisfy any Chinese food craving. Better yet, it will cure that craving in 30 minutes or less! If you are looking for a easy and quick meal, this recipe is for you!
When that Chinese food craving kicks in and you are considering placing an order, sometimes a thought or two crosses your mind on: “Is there a healthy option” or “what is the healthiest thing on the menu“. I know that this crosses my mind every time. It tends to cross our minds because we have this craving, yet we still want to or feel an obligation to live that healthy life style and this type of meal can be considered more of an indulgence, comfort food or a cheat day meal.
With all of that being said, good news for you! This Pretty Plate Ginger Lime Shrimp and Mixed vegetables it the perfect recipe for what that craving kicks in. It is healthy containing one main source of protein, an abundance of mixed vegetables and a sauce that is made from coconut aminos, broth containing collagen and fresh lime juice to name a few. With this recipe you will know exactly what is going into it and how it‘s being made.
A couple of things I love about this dish:
Not only is this healthy, but it almost if not, does tastes like it came from your favorite Chinese food restaurant down the street. It pairs perfectly with white rice, noodles or is great on its own as is!
I love a really good chunky vegetable Chinese dish. In addition, I also love this dish because it can easily be made in 30 minutes or less, it comes together quickly and is perfect on those weeknights or weekends when you are busy.
The last thing I love about this is that it is a versatile dish and you can honestly use whatever vegetables or vegetable scraps you have left over in your fridge. This meal is so flavorful and fresh, it leaves me so satisfied every time I make it.
Did you make this? If so, tag @prettyplatebymichelle or #prettyplatebymichelle on instagram, I would to see how it turned out!
Serves 4, INGREDIENTS: For the Ginger Lime Shrimp with Mixed Vegetables
1 Lb. Shrimp, peeled and deveined
1 8 oz. bag sugar snap peas
3 Green onion stalks, chopped in thirds or quarters + extra thinly sliced ones for garnish
1/2 Yellow onion, chopped in thick bigger pieces
1 Can of sliced water chestnuts, drained
5 Red hot chili Thai peppers, whole
2 TBSP vegetable oil
Salt and pepper to taste
INGREDIENTS: For the Ginger Lime Sauce
1 cup kettle and fire turmeric ginger broth
1/4 cup the new primal coconut aminos
Fresh lime juice from half a lime
1/2 TBSP ginger paste or ground ginger from the jar
5 garlic cloves, whole and smashed
1 TBSP mirin/sweet rice vinegar
2 TBSP corn starch
Prep your shrimp by peeling, deveining, rinsing and patting dry the shrimp. NOTE: If you are devine them yourself this process will take about 20-30 minutes.
Prep all of your vegetables. Drain you can of water chestnuts and set aside. Chop your yellow onion and green onion in thick pieces, set both aside.
Make your sauce. Combine all ingredients in a bowl and whisk together. Set aside.
Heat a wok or a pan over medium heat and add 2 TBSP vegetable oil. Once hot add all of your vegetables: sugar snap peas, green onion stalks, yellow onion, water chestnuts and Thai chili peppers. Season with salt and pepper to taste. Cook for 3-5 minutes until vegetables turn bright and slightly tender.
Add your shrimp and mix in with vegetables. cook 1-2 minutes.
Pour in your sauce and mix together. Cook another 3-5 minutes until sauce has thickened and shrimp is no longer pink. Once thickened, bring heat to low and simmer.
Serve with white rice or eat as is.
PRETTY PLATE KITCHEN ITEMS USED: