Garlic Shrimp and Kale Stir-Fry

A recipe by Prevention Magazine: "Simple to throw together and quick to cook, this colorful stir-fry looks and tastes just as good as any restaurant dish. One bite of this savory dish, and we guarantee that you’ll be dreaming of the seaside shores where this meal gets its inspiration."

Total Time

40min

4.7

6 Ratings

Author: Chef'd

Servings:

Ingredients

•

2 tsp

Sesame Oil

•

1/2

Onion , diced

•

2 stalks

Scallions

•

2 Tbsp

Gluten-Free Hoisin Sauce

•

3 cups

Chopped Kale

•

2 cloves

Garlic

•

Carrot

•

4 Tbsp

Chicken Broth

•

Shrimp

•

2/3 cup

Brown Rice

Cooking Instructions

In a small saucepan over medium high heat, add one cup of water and bring to a boil. Add the Brown Rice (2/3 cup) and stir. Once the right has been brought to a boil, stir again and cover. Reduce heat to medium low and simmer for 20 minutes until all water is absorbed.

Remove from heat and fluff rice with a fork, set aside, covered, until plating.

Pat dry Shrimp (12) with paper towels, and set aside. Heat a large saute pan over medium high heat. Add one teaspoon of Sesame Oil (1 tsp) to the pan and swirl pan evenly to coat the bottom. Once oil is hot, using tongs, carefully add the shrimp to the pan in a single layer.

Cook for thirty seconds on each side and remove the shrimp. Set aside.

Add the remaining Sesame Oil (1 tsp) to the pan. Add the Onion (1/2) , Garlic (2 cloves) , and Carrot (1) and saute for two minutes, stirring occasionally.

Add Kale (3 cups) to the pan and saute for one minute.

Add the Chicken Broth (4 Tbsp) and stir to combine.

Return the shrimp to the pan and toss. Add Gluten-Free Hoisin Sauce (2 Tbsp) and Scallions (2 stalks) and stir until well combined. Cook for one minute. Remove from heat.

Place rice in the center of two plates. Add shrimp stir fry on top of the rice.

10.

Serve and enjoy!

Nutrition Per Serving

CALORIES

335

FAT

8.6 g

PROTEIN

34.2 g

CARBS

34.6 g