2 tablespoons soy sauce
1 tablespoon water
2 teaspoons Southeast Asian fish sauce
4 teaspoons light brown sugar
3 tablespoons peanut oil
3 cloves garlic, chopped
1 tablespoon grated, peeled, fresh ginger
1/2 to 1 teaspoon red chili flakes
1 pound large shrimp, peeled and deveined
1/2 medium red onion, cut in 1-inch dice
1 medium yellow pepper, seeded, cut in 1-inch dice
1 jalapeno chili, thinly sliced into rounds
2 cups cherry tomatoes, halved
3/4 cup torn fresh basil leaves
1/4 cup torn fresh mint leaves
2 tablespoons freshly squeezed lime juice
Serving suggestion: ½ cup Brown rice
In a small bowl, combine the soy sauce, water, fish sauce, and sugar; set aside.
Heat the oil in a large non-stick skillet over medium-high heat.
Add the garlic, ginger, and chili flakes, and cook until fragrant, about 30 seconds.
Add the shrimp and stir-fry until pink but still translucent in the middle, about 2 minutes.
Transfer the shrimp to a medium bowl with a slotted spoon. Add the onion, pepper, and chili to the skillet, and stir-fry until lightly browned, about 2 minutes.
Return the shrimp to the pan along with the soy sauce mixture.
Bring to a boil, and stir-fry until the sauce glazes the shrimp, about 1 minute more.
Add the tomatoes and stir until coated with sauce, about 15 seconds.
Remove pan from the heat, stir in the basil, mint, and lime juice.
Transfer to a serving dish, serve immediately.
Per Serving (4 servings)
Calories 226 Total Fat 12 g Saturated Fat 2 g Protein 18 g Total Carbohydrates 13 g Sugar 7 g
Integrity Health LLC is a franchise company based in New Hampshire. We specialize in health coaching centers that combine fitness with weight loss to optimize and promote optimal health.