- 4 tsp. / 20 ml olive oil
- 2 lbs. / 900 gm asparagus, cut to bite-sized pieces
- 1 cup / 70 gm mushrooms, sliced
- ½ tsp. / 3 gm salt
- 2 tsp. / 4 gm lemon zest, grated
- 5 garlic cloves, minced
- 1 lbs. / 450 gm shrimps, shelled and deveined
- 1 cup / 240 ml water
- 1 tsp. / 3 gm rice flour, dissolved in 1 tsp. water
Heat 2 tsp. / 10 ml olive oil in a wok. Stir in the asparagus, mushrooms, ¼ teaspoon of salt, and the lemon zest; cook for 6 minutes. Remove the vegetables and transfer to a warm plate. Stir in the last teaspoons of oil along with the garlic; stir-fry for a few seconds. Stir in the shrimps and cook for a couple of minutes over high heat. Stir in the dissolved rice flour and salt. Continue cooking until you obtain a thick consistency. Turn off heat and return vegetables to the wok. Give it a good stir, transfer to a serving dish, and serve immediately over quinoa or brown rice (½ cup cooked = 1 carb serving).
The easiest way of cooking fresh shrimp and vegetables is stir-frying. Here is a refreshing recipe that goes well with a serving of quinoa or steamed brown rice.
Preparation Time: 15 minutes
Cooking Time: 15
Difficulty Rating: 1
Serving Size: 1 cups