This quick, yummy shrimp recipe makes for an easy lunch or weeknight meal. It's full of flavor, veggies and is easy to make. Serve shrimp and veggies over rice and enjoy!
1 lb uncooked wild-caught shrimp, peeled and deveined
1 lb mixed vegetables
Soy-free soy sauce
Salt and pepper
3 cups hot cooked rice
Combine soy-free soy sauce, garlic powder, onion powder, chili paste and salt and pepper to taste in a bowl. Pour half of mixture into wok and warm on medium heat for 3 minutes.
Add minced garlic and heat for 1 minutes, stirring constantly.
Add vegetables to wok and sauté until vegetables are crip-tender, about 5-7 minutes. Remove from wok with a slotted spoon and set aside.
Add remaining sauce mixture to wok and cook with shrimp until shrimp turns pink.
Serve vegetables and shrimp over hot rice.