I’ve been working on eating a little healthier these days. Nothing crazy, just more clean, whole foods and less ingredients I can’t pronounce. (Sounds like a good filter for grocery shopping, no? Only buying items with ingredients that I know. Maybe I’ll try it one day I’m feeling extra disciplined and can talk myself into detouring the bakery section).
Anyway, here’s today’s recipe: Basil Shrimp Stir Fry. This dish is very simple. The key is to have all the ingredients prepped because the actual cooking goes pretty quickly.
To start, I chopped some of my favorite vegetables into pieces that were roughly the same size so everything cooked at the same rate. I used red bell pepper, cremini mushrooms, haricots verts, carrots, broccoli, and one jalapeño.
After all the chopping and prep, the veggies looked so good that I seriously considered abandoning my stir fry plans and just making a simple vinaigrette and calling it a salad. Maybe next time.
Once I decided to continue with the stir fry, I heated some olive oil in a large skillet on medium-high heat and added two cloves of chopped garlic, one tablespoon of basil chiffonade, and one pound of peeled and deveined shrimp. I sautéed the shrimp for about 2 minutes until they became opaque and then removed them from the pan and set aside.
In the same pan, I added a little more olive oil and increased the heat to high. When the oil was almost smoking, I added the bell pepper, carrots, and haricots verts. I cooked these for about 45 seconds and then pushed everything to the edges of the pan. Then, I added the broccoli, mushrooms, and the jalapeño and cooked for another minute or so.
I seasoned with salt and pepper and then added the shrimp back in. I cooked until everything was heated through, about a minute more and then plated the stir fry.