Chili-Dusted Garlic Shrimp over Veggie Fried Rice

By Tiffany
September 5, 2013
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Author Notes: A quick KICKED-UP meal! Tiffany

Serves: 2

  • 1/2 tablespoon Coconut Oil
  • 1 Shallot
  • 1 tablespoon Minced Garlic
  • 2 bunches Baby Bok Choy
  • 2 teaspoons Minced Ginger
  • 1 cup Cooked Brown Rice
  • 3/4 cup Steamed Chopped Carrots
  • 1 dash Black Pepper
  • 1 teaspoon Extra Virgin Olive Oil
  • 1/2 pound Large Shrimp
  • 1 teaspoon Chili Powder
  • 1 dash Red Chili Flakes
  • 1 teaspoon Sliced Garlic
  1. For the Rice: In a skillet, heat 1/2 TB Coconut Oil on Medium
  2. Add: 1 Chopped Shallot 1TB Minced Garlic Fresh Ginger (I minced about 3/4 inch from the root)
  3. Cut 2 Bunches of Baby Bok Choy (rinse well), separating the leafy part Add the Bok Choy to skillet & stir - let cook for 3-5 min
  4. Mix in: 1 Cup Cooked Brown Rice 3/4 Cup Steamed Carrots The leafy Bok Choy, chopped
  5. Season with Black Pepper and heat for 2-3 min
  6. In a separate skillet, heat 1 teaspoon Extra Virgin Olive Oil
  7. Place about 1/2 Lb Large Shrimp in and sprinkle with Chili Powder, Red Chili Pepper Flakes & 1 Teaspoon Sliced Garlic
  8. Flip and sprinkle other side with Chili Powder
  9. When shrimp is cooked through (turns white) serve over rice

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