When you shop carefully, shrimp is a great protein source for eating clean. But if you don’t know what to look for, you could be buying shrimp that’s both loaded with pesticides and negatively affecting the environment. Buy U.S. shrimp with either the Marine Stewardship Council or Aquaculture Stewardship Council seal on its packaging. Then make this clean and simple dinner. MORE: Shrimp and Pumpkin Noodle Salad Serves 4 Sauce2 Tbsp tamari2 Tbsp vegetable stock1 tsp honey1 tsp corn starch Stir-Fry1 c brown rice, rinsed and drained2 Tbsp sesame oil1 lb medium shrimp, peeled and deveined1 clove garlic, minced3 bell peppers (yellow, orange, and red), seeded and sliced2 tsp minced ginger1 tsp sesame seeds
- In small bowl, combine all sauce ingredients and mix well. Set aside.2. In saucepan over medium-high heat, combine rice with 2 cups water and bring to a boil. Reduce heat to low, cover, and cook until water is absorbed, about 40 minutes. Remove from heat and allow rice to steam, covered, 5 minutes more. Fluff with fork and transfer to bowl. Set aside.3. Heat oil in large skillet over medium-high heat. Swirl pan to coat. Cook shrimp for 1 minute on each side (shrimp will not be completely done). Remove and set aside. Add garlic, stirring constantly for 1 to 2 minutes. Add peppers and reserved sauce and cook, stirring constantly, 3 to 4 minutes. Add ginger and shrimp and cook until shrimp is cooked through and bell peppers are tender, 3 to 4 minutes more.4. Fluff reserved rice with fork and divide among 4 plates. Spoon stir-fry mixture over rice, sprinkle with sesame seeds, and serve. NUTRITION (per serving) 360 cal, 21 g pro, 45 g carb, 4 g fiber, 5 g sugars, 10 g fat, 2 g sat fat, 1220 g sodium
