Lemon‑Basil Shrimp Stir‑Fry with Brown Rice

This lemon‑basil shrimp stir‑fry packs bright flavor and muscle‑boosting protein into a single pan. Sweet, savory, and fragrant, it’s ideal for busy weeknights. Serve it over rice for a complete, nutritious dinner in just 35 minutes.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb (450 g) large shrimp, peeled and deveined
• 1 cup (185 g) uncooked brown rice
• 2 cups baby spinach
• 1 medium carrot, julienned
• 1/2 cup snow peas, sliced
• 1 red bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 3 tbsp soy sauce (or tamari for gluten‑free)
• 1 tbsp honey or maple syrup
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 tbsp olive oil
• 1 tbsp sesame seeds (optional)
• 2 green onions, sliced
• Salt and pepper to taste

Instructions

1. Cook the brown rice according to package instructions; keep warm.
2. Heat 1 tbsp olive oil in a large skillet or wok over medium‑high heat.
3. Add the shrimp in a single layer, season with salt and pepper, and sear 2‑3 minutes per side until pink and opaque. Remove and set aside.
4. In the same skillet, add the remaining olive oil and toss in garlic, ginger, and red pepper for 30 seconds.
5. Add carrots, snow peas, and bell pepper; stir‑fry 2 minutes.
6. Pour in soy sauce, honey, rice vinegar, and sesame oil, then stir to coat vegetables.
7. Return the shrimp, add spinach, and cook an additional 1–2 minutes until spinach wilts and shrimp reheat.
8. Serve the stir‑fry over cooked rice, sprinkle with sesame seeds and green onions, and drizzle with a bit of extra soy sauce if desired.

Chef's Note

Use a cast‑iron or non‑stick skillet for the most even sear; if the shrimp start to stick, flip them gently to keep the crust intact.

Make-Ahead Tips

Cook the rice ahead of time and store in a sealed container in the fridge; reheat gently in the skillet before adding the stir‑fry to keep it from drying out.

Substitutions

Use scallops or firm white fish instead of shrimp for a different protein profile.,Swap brown rice for quinoa for extra fiber.,Replace soy sauce with coconut aminos for a low‑sodium, allergy-friendly option.