First off – I know it’s been awhile since I’ve updated this thing! In case you aren’t following me on Instagram, I started this new meal/work out plan a few weeks ago so unfortunately I haven’t been able to indulge in my favorite foods. But this recipe is great if you’re trying to eat on the lighter/cleaner side, and it’s super quick to whip up!
This recipe makes enough for two generous servings, or three smaller servings. You’ll need:
- 1/2 pound peeled shrimp
- 1 red bell pepper
- 2 green onions
- 3 garlic cloves
- 1 handful of snap peas (sorry I don’t have a better measurement =X)
- 1/2 can of sweet baby corn
- 1 tablespoon soy sauce
- 1 tablespoon sambal olek
- vegetable oil
First, prep your veggies. Chop the garlic and green onion, and cut the red bell pepper into large chunks. The snap peas can be left whole, and I cut the corn in half.
Heat some vegetable oil in a wok or large pan over high heat. Once the oil is hot, add your veggies. Keep the heat on high, and keep moving the mixture around.
After the vegetables have softened, add your shrimp. The shrimp will only take minutes to cook, so make sure your veggies are almost done when you add them. Once the shrimp start changing color, add the soy sauce and sambal olek. Give the mixture a good toss and keep moving it around over high heat. Once the shrimp are in, the rest of the cooking process should only take about 5 minutes.
When the shrimp are cooked, remove from heat and serve over rice. Enjoy!