Lemon Shrimp Stir-Fry
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
Prepare rice according to package directions. Fluff with a fork & set aside.
In a large bowl, add paprika, chili paste & half the lemon juice. Stir to combine. Add shrimp & mix well.
In a large skillet, heat oil over medium-high. Add garlic, zucchini & sugar snap peas. Sauté 5-7 minutes or until crisp-tender.
Add shrimp & marinade to skillet. Cook 4-6 minutes or until pink. Add remaining lemon juice. Toss to combine.
Serve shrimp & vegetables over rice.
Encuentra la receta en español
Change it up! Add some color to this dish by either swapping out zucchini for yellow squash or just add it in.