1tablespoonlow-sodium, gluten-free tamari or soy sauce
Pinch ofcayenne pepper
8ouncesraw shrimp, peeled, deveined, and tails removed
1/2bunchscallions, juliennedwhite parts only; save green tops to slice and cook in rice
1/2red bell pepper, thinly sliced into 2-inch sections
2cupscooked white or brown basmati rice
Combine brown sugar, mustard, soy sauce, and cayenne pepper in a medium bowl. Add shrimp, coat well, and set aside.
Heat oil in a medium nonstick skillet over medium-high heat. Quickly cook carrot, scallions, and bell pepper until hot but still crisp. Remove from pan.
Increase heat to high and add shrimp in a single layer. Cook for 2–3 minutes, without turning, until shrimp are pink on the pan side and sauce is caramelized. Turn and cook for 1–2 minutes more. Add vegetables and heat through. Serve over cooked rice with scallion greens.
Reserve half the shrimp and half the rice for day two.
Brown Sugar–Glazed Shrimp
Amount Per Serving
% Daily Value*
Total Carbohydrates 92g31%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.