Shrimp and Snow Pea Stir-Fry (Monday Meals)*

I ripped this out of an old magazine at my daughter’s doctor’s office but through the magic of the interwebs, I can share the original with you here. I made some modifications, as always. The below yields four servings at 400 calories per serving according to My Fitness Pal. Super yummy and good for you!

1/4 tsp chili flakes
3 tbsp olive oil
1lb peeled and deveined shrimp
1/2 tsp salt
1/4 tsp pepper
4 stalks celery, halved length wise and cut in to 1/2 inch pieces
8oz snow peas
1 clove garlic, finely chopped
1/4 cup onions, chopped
20 cherry tomatoes, halved
1tsp grated ginger
1tsp rice vinegar
1tbsp soy sauce
1 cup quinoa (cooked according to directions on the box)

Get the quinoa going first – I like to add olive oil and salt but do as you like. The original recipe called for rice so feel free to use that if you prefer.

Heat the chili flakes in the olive oil. Add the shrimp, salt and pepper – cooking until they start to turn pink. Shouldn’t take more than two minutes. Remove the shrimp from the pan and hold to the side. Add the celery, snow peas, onions, garlic, tomatoes and ginger. Cook until snow peas are tender but still crispy – eat one, you’ll know. Somewhere in the five minute range. Add the the shrimp back in to the pan along with the vinegar and soy sauce. Cook for two more minutes.

Divide equally among four plates – I use the quinoa as a bed and put everything else on top but again, it’s up to you.


*I know it’s Tuesday.


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