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Ingredients
  • 2 cups instant brown rice
  • 1 tsp paprika
  • 1 Tbsp chili paste
  • 1 lemon, juiced, divided
  • 1 lb frozen peeled & deveined shrimp
  • 1 Tbsp olive oil
  • 2 cloves garlic, minced
  • 1 medium zucchini, cut into half moons
  • 1 (8 oz) bag sugar snap peas, ends trimmed
Preparation
  1. Prepare rice according to package directions. Fluff with a fork & set aside.
  2. In a large bowl, add paprika, chili paste & half the lemon juice. Stir to combine. Add shrimp & mix well.
  3. In a large skillet, heat oil over medium-high. Add garlic, zucchini & sugar snap peas. Sauté 5-7 minutes or until crisp-tender.
  4. Add shrimp & marinade to skillet. Cook 4-6 minutes or until pink. Add remaining lemon juice. Toss to combine.
  5. Serve shrimp & vegetables over rice.

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Lemon Shrimp Stir-Fry

Serves: 6
Estimated Time: 20 minutes
Overall Rating:
(1 votes)
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