Stir-frys are the perfect prep-ahead meal.
Not only are they easy to vary and alter to different tastes and preferences, stir-frys are also easy to fill with an abundance of vegetables.
This Garlic Shrimp Stir-Fry utilizes not only shrimp but also edamame, boosting the protein content of this dish more than the traditional stir-fry.
Alongside whole wheat noodles and a variety of vegetables, this dish is simple to throw together and makes for a great high-protein meal.
Garlic Shrimp Stirfry
- 12 ounces whole wheat linguine
- 2 tablespoons olive oil
- 1 shallot, chopped
- 3 cloves garlic, minced
- 1 pound shrimp preferred size, peeled and tails removed
- 2 cups Broccoli florets, steamed
- 1 red bell pepper, diced
- 1 cup frozen edamame, thawed
- ¼ cup vegetable broth
- 1 large lemon, juiced and zested
- green onion, for garnish
- parmesan cheese, for garnish
- Bring a large pot of water to a boil. Add the linguine and cook according to the package directions. Once done, drain and set aside.
- Heat one tablespoon of olive oil in a skillet over medium heat. Add the shallot and cook until fragrant. Add the garlic and cook 30 more seconds. Remove from pan.
- Heat remaining tablespoon of olive oil in pan. Add the shrimp and cook until pink on both sides. Remove from pan.
- Add the broccoli, bell pepper and edamame to the pan. Cook for two minutes or until bell peppers are soft. Return the shallots and garlic to the pan along with the vegetable broth and lemon juice. Cook for one minute.
- Toss the noodles into the vegetable mixture. Once everything is combined, add the shrimp.
- Top with parsley and parmesan cheese if desired before serving.