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Shrimp, Bell Pepper & Mushroom Stir Fry with Basmati Rice.

  • 1 cup
    basmati rice
  • 4 cloves
    garlic
  • 2 (1 inch) pieces
    ginger root
  • 1 ½ lb
    raw peeled shrimp, fresh or frozen
  • 2
    red bell peppers
  • ½ lb
    white mushrooms
  • 2
    yellow bell peppers
  •  
    cornstarch
  •  
    honey
  •  
    rice vinegar
  •  
    salt
  •  
    soy sauce
  •  
    toasted sesame oil
  •  
    virgin coconut oil
  • 1
    Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Season the rice with salt and add water; bring the mixture to a boil over high heat.
    1 cup basmati rice
    ¼ tsp salt
    16 fl oz (2 cups) water
  • 2
    If using frozen shrimp, place in a large bowl, cover with cold water, and set aside to thaw. If using fresh shrimp, skip this step.
    1 ½ lb raw peeled shrimp, fresh or frozen
  • 3
    Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15 to 18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.
  • 4
    Wash bell peppers and mushrooms. Seed and slice peppers into strips. Slice mushrooms. Transfer to a bowl.
    2 red bell peppers
    2 yellow bell peppers
    ½ lb white mushrooms
  • 5
    Peel and mince garlic. Peel and mince or grate ginger.
    4 cloves garlic
    2 (1 inch) pieces ginger root
  • 6
    Heat a skillet over medium-high heat.
  • 7
    Drain shrimp in a colander and rinse under cold water until there are no more ice chunks. Spread out on a clean towel and pat dry.
  • 8
    Coat bottom of skillet with oil. Add shrimp and cook, stirring frequently, until opaque and pink, 2-3 minutes. Transfer to a plate.
    2 tbsp virgin coconut oil
  • 9
    Once shrimp have been transferred, add more oil to skillet. Add garlic, ginger, bell peppers, and mushrooms. Stir fry until peppers are tender-crisp, 3-4 minutes.
    2 tbsp virgin coconut oil
  • 10
    In a medium bowl, prepare sauce by whisking together soy sauce, vinegar, sesame oil, honey, and cornstarch.
    4 tbsp soy sauce
    1 tbsp rice vinegar
    2 tsp toasted sesame oil
    1 tsp honey
    2 tsp cornstarch
  • 11
    Return shrimp to skillet and pour in the sauce. Stir fry until sauce thickens, 1-2 minutes.
  • 12
    Uncover the rice and fluff with a fork.
  • 13
    Serve by placing rice in a bowl or on a plate and adding stir fry over top. Enjoy!