2headsbroccolinitrimmed and cut into bite-sized pieces
1red bell pepperthinly sliced
1yellow bell pepperthinly sliced
1orange bell pepperthinly sliced
1small red onionthinly sliced
3clovesgarlicminced
1inchpiece of fresh gingerminced
2tbspsolive oil
salt and black pepper to taste
2cupsnap peastrimmed
cooked brown or cauliflower ricefor serving
chopped green onionfor garnish
Instructions
Prepare the Sweet and Spicy Sesame Sauce:
In a small bowl, whisk together the soy sauce, honey (or maple syrup), rice vinegar, sriracha sauce, toasted sesame oil, and sesame seeds. Set aside.
Cook the Shrimp:
Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat.
Add ButcherBox Wild-Caught U.S. Gulf Shrimp to the skillet and season with a pinch of salt and black pepper.
Stir-fry the shrimp for 2-3 minutes. Remove them from the skillet and set them aside.
Prepare the Stir-Fry Vegetables:
In the same skillet, add minced garlic and minced ginger, and sauté for about 30 seconds until fragrant.
Add the sliced broccolini, snap peas, and bell peppers to the skillet. Stir-fry for 3-4 minutes until they begin to soften but are still crisp.
Add the red onion to the skillet and continue to stir-fry for an additional 2-3 minutes.
Combine Everything with the Sweet and Spicy Sesame Sauce:
Return the cooked shrimp to the skillet with the stir-fried vegetables.
Pour the prepared sweet and spicy sesame sauce over the entire mixture.
Stir-fry for another 2-3 minutes until the sauce thickens, and everything is well coated.
Taste and adjust the level of spiciness by adding more sriracha sauce if desired.
Serve the Sweet and Spicy Sesame Sauce Shrimp, Broccolini, and Snap Pea Stir-Fry:
Divide the stir-fry among air-tight food storage containers, alongside cooked brown rice or cauliflower rice.
Garnish with chopped green onions and refrigerate. These containers can be stored for 3-4 days.
Notes
Chef's Tips
Thaw your shrimp the night before to ensure they're ready for cook time.
Keep extra stir-fry sauce on the side to add to your meals just before you enjoy them.
If you plan on reheating your meal prep throughout the week, take your vegetables off the heat before they're done to ensure they maintain their crispness after being reheated.