Makes 2 Servings
Macros: 340 cal, fat 8g, carbs 43g, protein 27g, fibre 3g
1/2 cup Jasmine Rice (uncooked)
227 g Shrimp (peeled, deveined)
1/4 tsp Sea Salt
1 Tbsp Extra Virgin Olive Oil
1 1/2 cups Snap Peas (trimmed)
1 1/2 Tbsps Chives (chopped)
Cook the rice according to the directions on the package and set aside.
Meanwhile, place the shrimp on a plate lined with paper towel and pat dry. Season the shrimp with the salt.
Heat a cast-iron skillet over medium heat and add the olive oil. Once the skillet is warmed, add the shrimp and cook for three minutes per side, until pink and cooked through. Remove and set aside. Add the snap peas and toss. Cook for two to three minutes, until tender-crisp.
Divide the rice onto plates and top with shrimp and snap peas. Garnish with chives and season with salt to taste.
Leftovers - Refrigerate in an airtight container for up to two days.
More Flavour - Use ghee or butter to finish cooking the shrimp. Add chili flakes or black pepper to the shrimp and rice.
No Chives - Use green onion or another fresh herb such as parsley.