Crispy Salt & Pepper Shrimp

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a small pot, combine the rice and 1.75 cups water. Bring to a boil, then reduce heat, cover, and cook until tender, 18-20 minutes. Remove from burner and set aside.

Step 2

While rice cooks, seed the bell pepper and medium dice. Trim and thinly slice green onions. Keep white and green portions separate. Pat shrimp dry. Place shrimp, cornstarch, and a pinch of pepper in a mixing bowl and combine until shrimp is coated.

Step 3

Combine mayonnaise, soy sauce, and a pinch of pepper in another bowl. Tip: stir mayo as you add the soy sauce for a smoother sauce.

Step 4

Heat 2 tsp olive oil in a large non-stick pan over medium-high heat. Add bell pepper and white portions of the green onions to hot pan. Stir occasionally until vegetables are lightly charred, 3-5 minutes. Add garlic and ginger. Stir occasionally until fragrant, 1-2 minutes. Remove vegetables to a plate. Wipe pan clean.

Step 5

Return pan to medium-high heat and add 3 tbsp olive oil. Add shrimp to hot pan and stir occasionally until golden brown, scrip, and shrimp are cooked through, 3-4 minutes. Add vegetables and pinch of salt and stir until warmed through, 1 minute. Serve the shrimp and vegetables on top of the rice. Garnish with green portions of the green onions.