Challenge: Day 16


I have pretty much given up trying to track everything, but I’m sticking pretty closely to the portions.

Dinner last night was Spicy Teriyaki Shrimp with steamed vegetables. After a long, long week, it was super satisfying and delicious.

Spicy Teriyaki Shrimp with Stir Steamed Vegetables

2 cups mixed fresh vegetables cleaned and cut into bite-sized pieces
6 to 8 large shrimp, cleaned, peeled, deveined
1 tablespoon teriyaki sauce
1 teaspoon (or more!) chile garlic sauce

Clean, trim, and cut into bite-sized pieces. Drain well, but make sure they’re a little moist still. Heat a large non-stick wok. Add your vegetables one at a time, starting with whichever vegetable will take the longest to cook (I started with the carrots). Once all the vegetables are in the wok, give a good few stirs or shakes to evenly distribute the vegetables. Reduce heat to low and cover.

Asparagus, broccolette, carrots, green beans - prepped and ready to cook

Heat a smaller non-stick skillet. You can use a little cooking spray, if you like, but you won’t need much oil. You’ll want to cook the shrimp on medium-high until they just turn pink. Add the sauces, stir gently to evenly coat, reduce heat to low, and cover. Cook just a few minutes until the shrimp are fully cooked.  You don’t want to overcook them, though, or they’ll get tough.

To assemble the dish, place your steamed vegetables in the bottom of a serving bowl. Spoon the shrimp and sauce over the vegetables.

Spicy Teriyaki Shrimp & Stir-Steamed Vegetables

If desired, you can garnish with some raw, unsalted cashews

 

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