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Thai Shrimp and Fresh Vegetable Rice

Print Recipe
Course Main Course

Ingredients
  

  • 3/4 lb fresh or frozen peeled and deveined medium shrimp
  • 2 Tbsp lime juice
  • 4 tsp soy sauce
  • 1 fresh jalapeno pepper, seeded and finely chopped
  • 1 tsp grated fresh ginger
  • 1 clove garlic, minced
  • 1 Tbsp cooking oil
  • 1 lb asparagus spears, bias-sliced into 1 inch pieces
  • 1 small red sweet pepper, cut into thin bite-size strips
  • 3 cups hot cooked rice
  • 1/4 cup chopped peanuts

Instructions
 

  • Thaw shrimp, if frozen. Rinse shrimp; pat dry. Place shrimp in medium bowl. For marinade, combine lime juice, soy sauce, jalapeno pepper, ginger, and garlic. Pour over shrimp; toss to coat. Marinate at room temperature for 15 minutes, stirring occasionally. Drain shrimp well, reserving marinade.
  • Heat oil in a wok or large skillet over medium-high heat. (Add more oil if necessary during cooking.) Stir­ fry shrimp in hot oil for 2 to 3 minutes or until shrimp turn pink. Remove from wok; cover and keep warm. Add asparagus and pepper strips to wok; stir-fry for 2 to 3 minutes or until crisp-tender. Add reserved marinade to wok and bring just to boiling. Stir in cooked rice and peanuts.
  • To serve, transfer rice mixture to individual bowls or dinner plates. Spoon shrimp on top. Makes 4 servings.