20 Minute Cooking: Shrimp Veggie Bowl
Mother's Day is swiftly approaching so I wanted to share this recipe so you can leave it for dad and the kids to make for you, or you can make it for your mom on Mother's day.
I've been really busy lately, so when I was asked to bring a dish to a get-together, I wanted do a dish that was quick and made me look like an award-winning chef. If you're a mom looking for a quick and easy to assemble kid-friendly and healthy recipe. This at-home delicious dish celebrates crunchy vegetables and bold flavors the whole family will love. This Shrimp Veggie Bowl is not only super-fast, but also colorful and perfect for brunch or dinner.
- 1 lb medium shrimp shelled and deveined
- 1 cup chopped carrots
- 1 cup diced yellow bell pepper
- 1 cup diced red bell peppers
- 1 cup diced green bell pepper
- 1 cup broccoli florets
- 12 oz greens beans, trimmed
- 2 tbsp vegetable oil
- 3/4 cups chopped onion
- 3/4 cups chopped plum tomato
- 1/2 tsp salt
- 3/4 tsp black pepper
- 3 tbsp dried parsley leaves
Preheat a pan over medium-high heat and add oil. Stir fry onions and tomatoes then add shrimp and cook for about 30 seconds on each side, then remove shrimp. Vegetables are added according to the amount of time needed to cook. Add the carrots, string beans, and broccoli then stir fry for about 1 1/2 minute, before adding bell peppers. Combine shrimp in pan and add salt, black pepper, sprinkle dried parsley, toss and cover to steam over medium low heat for 3 minutes. Remove from heat and serve.