Recipes › Soy Shrimp & Edamame Jasmine Rice Box
Soy Shrimp & Edamame Jasmine Rice Box
Seared shrimp with red pepper and edamame in a splash of soy sauce over jasmine rice
Per serving
Prep 8 min · Cook 7 min · Total 15 min · Servings: 1
Ingredients
- 150 g shrimp
- 150 g cooked jasmine rice
- 60 g edamame
- 60 g bell pepper
- 10 g soy sauce
Instructions
- Cut the bell pepper into thin strips. If the shrimp are frozen, thaw them and pat dry. If the edamame are frozen, cook them in a saucepan of boiling water on the hob for 3 minutes with the lid off and drain.
- Heat a non-stick frying pan on the hob over medium-high heat. Add the pepper strips with 1 tablespoon of water and fry 2–3 minutes, stirring, until slightly soft.
- Push the pepper aside, lay the shrimp in one layer and leave them unstirred for 1–2 minutes, then turn once and cook 1 more minute until pink all through.
- Add the edamame and soy sauce and stir for 30 seconds.
- Warm the 150 g of cooked jasmine rice, put it into a meal-prep box and top with the shrimp, pepper and edamame. Keeps in the fridge for up to 2 days.
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