Ginger-Lime Shrimp Stir-Fry

So, I seem to be on a citrus kick at the moment. First orange juice chicken, then chutney curried chicken, and now this? Crazy, I know! At least I changed to lime and shrimp instead of orange and chicken. After this, we'll be going to some different flavor. :)

Hooray for stir-fries! It's ready in minutes and is really flexible in terms of which ingredients you can use. :) I chose shrimp this time because I was craving seafood and my veggies this time around were mushrooms, onions and asparagus and broccoli. I might omit the mushrooms next time because they didn't quite pair with lime well, but the dish was tasty over all! 

Quick note: if you use a rice cooker like me, be sure to start your rice before doing any prep work for the stir-fry! Rice takes 35-40 minutes to cook and you want it to be done when your stir-fry is done.

Another note: try to cook your veggies and meat in a logical order. Things like chicken and onions take a lot longer to cook than shrimp or broccoli - I've included my cooking order here. Just keep an eye on your veggies so none are too undercooked or too mushy!

Ginger-Lime Shrimp Stir-Fry

Serves 1

Ingredients

• 7-9 shrimp, peeled and with tails removed
• Canola oil
• 1-1.5 c. uncooked vegetables (onions, broccoli, asparagus, and mushrooms used here)
• 1 c. cooked rice
• One lime
• 1/4 c. water
• 1/2 T. soy sauce
• 3 T. brown sugar
• 1 t. grated fresh ginger
• Garlic salt and pepper, to taste.

Before you start:Juice and zest your lime. Cook your rice! Chop up your veggies into bite-sized pieces.

Recipe
Combine lime juice and zest, water, soy sauce, brown sugar, and ginger in a small bowl. Set aside.

Heat a tablespoon or two of canola oil in a large pan or wok to high.
Add onions and mushrooms, and cook for 4-5 minutes, stirring frequently.
Add broccoli and asparagus, then cook for an additional 2-3 minutes.
Add shrimp, and cook for 1-2 minutes. Add garlic salt and pepper to taste.
Add the sauce and bring to a boil. Simmer for a few minutes until the sauce is thickened. Serve immediately over hot cooked rice.

Thanks for reading and happy cooking!