Thai Shrimp and Fresh Vegetable Rice

Recipe by Manami
READY IN: 30mins




  • Thaw shrimp, if frozen.
  • Rinse shrimp; pat dry.
  • Place shrimp in medium bowl.
  • For marinade, combine lime juice, soy sauce, jalapeño pepper, ginger, and garlic.
  • Pour over shrimp; toss to coat.
  • Marinate at room temperature for 15 minutes, stirring occasionally.
  • Drain shrimp well, reserving marinade.
  • Heat oil in a wok or large skillet over medium-high heat. (Add more oil if necessary during cooking.)
  • Stir-fry shrimp in hot oil for 2 to 3 minutes or until shrimp turn pink.
  • Remove from wok; cover and keep warm.
  • Add asparagus and pepper strips to wok; stir-fry for 2 to 3 minutes or until crisp-tender.
  • Add reserved marinade to wok and bring just to boiling.
  • Stir in cooked rice and peanuts.
  • To serve, transfer rice mixture to individual bowls, dinner plates, or for a neat idea, Chinese take-out containers.
  • Spoon shrimp on top with a sprinkling of parsley.
  • Enjoy!
  • *Because chili peppers, such as jalapeños, contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible.