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Thank you Emilie from The Clever Carrot for this quick and easy, stir-fried dinner!
Dinner in 20 minutes? Yes, it’s possible…
With Christmas right around the corner, dinner is the last thing on my mind.
But we have to eat so…
Dinner is usually a stir-fry. You just throw everything into a pan and cook it. No stress. I like this particular recipe as the shrimp and snow peas cook up in a matter of minutes.
Here are a couple of tips:
- - Purchase already cleaned and deveined shrimp (frozen works too). This is a huge time saver.
- - Use a microplane to ‘zest’ your garlic. This is a great trick for when you’re too lazy to chop and/or don’t want to stink up the cutting board.
- - Cook in batches. Overcrowding the pan will make your stir-fry soggy.
- - Simplify your ingredients (i.e. don’t add a million things…) This minimizes your prep, which means dinner is on the table in no time.
So, if you find yourself knee-deep in Christmas lights and can’t be bothered with dinner, try making a stir-fry. It’s quick and easy, and a lot cheaper than ordering in.
- - 1 lb. shrimp, cleaned and deveined
- - 1 garlic clove
- - ⅓ c. sweet chili sauce
- - 1¼ c. snow peas
- - 1 tbsp. olive oil
- - ½ tsp. sesame oil
- - ⅓ c. cashews, roughly chopped
- - 1 lime
On the side
- - 1½ c. jasmine rice, uncooked (or another quick cooking variety)
- 1. Grab a medium size pot and cook the rice according to the package instructions. Set aside.
- 2. In a large, wide skillet warm the olive oil over moderate heat.
- 3. Using a microplane, grate the garlic clove directly into the pan. Alternatively, you can mince the garlic instead. Saute until fragrant, about 30 seconds.
- 4. Add the shrimp and saute until pink and cooked though, about 5 minutes depending on size. Remove from the pan.
- 5. While the shrimp is cooking, trim the ends off of the snow peas. Cut each one into thirds, on a diagonal.
- 6. Add the sesame oil to the pan and saute the snow peas until crisp tender, about 1-2 minutes.
- 7. Return the shrimp to the pan and add the sweet chili sauce. Cook until warmed through. Add more chili sauce if necessary.
- 8. Top each plate with some chopped cashews and fresh lime wedges to taste.
- 9. Serve with jasmine rice.
* If using frozen shrimp, make sure that they are defrosted before cooking. Pat dry with paper towels to remove any excess moisture.
Bio: This recipe was made by Emilie, the blogger behind The Clever Carrot. Emilie loves taking ingredients that are in season and incorporate those into her simple but tasty dishes. An avid cook and mother of two, this busy blogger has creative recipes and tips for every occasion. Enjoy!