Shrimp Vegetable Stir-Fry

One plate is the amount the calories and protein above are for.

• 7 oz shrimp, peeled
• 1.5 cups cooked broccoli (from about 2.25 cups raw florets)
• 1 cup cooked snap peas (from about 1.5 cups raw)
• 1 tbsp tamari
• 1 cup cooked brown rice
• 1 tsp sesame oil

• 14 oz shrimp, peeled
• 3 cups cooked broccoli (from about 4.5 cups raw florets)
• 2 cups cooked snap peas (from about 3 cups raw)
• 2 tbsp tamari
• 2 cups cooked brown rice
• 2 tsp sesame oil

• 28 oz shrimp, peeled
• 6 cups cooked broccoli (from about 9 cups raw florets)
• 4 cups cooked snap peas (from about 6 cups raw)
• 4 tbsp tamari
• 4 cups cooked brown rice
• 4 tsp sesame oil

• 42 oz shrimp, peeled
• 9 cups cooked broccoli (from about 13.5 cups raw florets)
• 6 cups cooked snap peas (from about 9 cups raw)
• 6 tbsp tamari
• 6 cups cooked brown rice
• 6 tsp sesame oil

• 56 oz shrimp, peeled
• 12 cups cooked broccoli (from about 18 cups raw florets)
• 8 cups cooked snap peas (from about 12 cups raw)
• 8 tbsp tamari
• 8 cups cooked brown rice
• 8 tsp sesame oil

1. Heat a wok or wide pan over high heat with the sesame oil, about 1 minute, until it shimmers and a drop of water sizzles.

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2. Add the shrimp and cook, tossing, 2 to 3 minutes, until they turn pink and opaque and reach 145°F in the center, then lift them to a plate.

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3. Add the broccoli with a splash of water and stir fry, 4 to 5 minutes, until bright green and crisp tender.

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4. Add the snap peas and stir fry, 2 to 3 minutes, until bright and just tender.

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5. Return the shrimp, pour in the tamari, and toss everything together, about 1 minute, until hot and glossy.

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6. Serve over the rice.

• Calories542
• Protein56g
• Carbs62g
• Fat7g
• Fiber12g
• Sodium1239mg

• A Healthy Weight
• Inflammation

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