Ingredients
2
teaspoons vegetable oil
1/4
lb uncooked deveined peeled medium shrimp, tail shells removed
1
teaspoon Sriracha sauce
1
red bell pepper, sliced into thin strips, then halved
1/2
cup fresh sugar snap peas, cut diagonally
3
medium green onions, cut diagonally, whites and greens separated
1
teaspoon finely chopped gingerroot
1
clove garlic, finely chopped
4
teaspoons gluten-free reduced-sodium soy sauce
1
tablespoon packed brown sugar
1 1/2
cups hot cooked white rice (made without added salt or butter)
2
tablespoons lime juice
1
tablespoon sesame seed, toasted
Preparation
Heat 10-inch nonstick skillet over medium-high heat. Add 1 teaspoon oil, and heat until shimmering. Add shrimp; cook 2 minutes without moving. Add Sriracha sauce, and stir. Cook 1 minute longer; transfer shrimp with slotted spoon to small bowl, and cover with foil.
Add remaining 1 teaspoon oil, the bell pepper, peas and whites of onions to skillet, and cook 2 to 3 minutes or until softened, stirring constantly.
Add gingerroot and garlic; cook and stir about 30 seconds longer or until fragrant.
Add soy sauce and brown sugar; cook 1 minute longer.
Add rice; cook about 1 minute or until broken up and warmed.
Return shrimp to pan; cook 1 minute to combine flavors. Stir in lime juice. Top with onion greens and toasted sesame seed.
