Shrimp & Veggies

You guys know how I love to cook and while summer is still here I’ll take all the garden (or Farmer’s Market) veggies I can get my hands on. This recipe is simple and easy for a busy week and I keep all the ingredients in my house all summer long! Here recently Daarik has been trying new veggies (to him) and I want to just go ahead and thank the high heavens for that!! He loves asparagus, but not the tops which is a double win for me, especially when I make this meal for myself.

Shrimp & Veggies

2-3 Servings

1 Tbsp. SesameOil

5-6 Brussel Sprounts (halfed)

5-6 Asaragus (quartered)

1/2 Green Bell Pepper

1 C. Edamema (shelled)

1 small Sweet Potato

1 Jalapeño (seeded)

8 Shrimp

1/2 tsp. Red Pepper Flakes, Pepper, Tumeric

1/2 Tbsp. Garlic Cloves (chopped)

1 Tbsp. Low Sodium Soy Sauce

In a medium skillet add 1 Tbsp. of sesame oil. Chop and add all the veggies (sweet potato first as it may need more time to cook) and cook until they begin to turn tender (20-25 minutes). If there are some vegetables you don’t care for leave them out and add different ones!  This recipe is so easy to play around with! I then added my shrimp (and my soy sauce + seasonings), if I didn’t add shrimp I would have added chicken or left  all meat out in general and just made the vegetables (I don’t eat beef or pork). Once the vegetables and shrimp are cooked through, I plated it and topped my meal with chopped green onions and an avocado and sesame seeds!

Hope y’all enjoy this as much as I do!



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