- 25 mins
Ingredients
- 4 cups frozen cooked brown rice
- 2 tablespoons canola oil
- 1 lb. (26 to 30 ct.) medium shelled and deveined shrimp
- 2 tablespoons maple syrup
- 1 lb. zucchini, thinly sliced and halved
- 2 teaspoons soy sauce
- 1 bunch green onions, trimmed and thinly sliced
- 1 teaspoon ground ginger
Preparation
Step 1
Reheat rice as label directs. Let cool. In 12-inch skillet, heat 1 tablespoon oil on medium-high until hot. Add shrimp to skillet; sprinkle with 1/8 teaspoon freshly ground black pepper. Cook 2 minutes or until almost opaque throughout, stirring occasionally. Add 1 tablespoon maple syrup. Cook 1 minute or until shrimp is opaque throughout. With slotted spoon, transfer to medium bowl.
To same skillet, add zucchini; cook 2 minutes, stirring occasionally. Add remaining 1 tablespoon maple syrup and 1/2 teaspoon soy sauce. Add 2 tablespoons water if pan is dry. Cook 4 to 6 minutes or until zucchini is tender, stirring and scraping up any browned bits. Transfer zucchini and any juices to bowl with shrimp.
To same skillet, add green onions, ginger, and remaining tablespoons oil. Reduce heat to medium. Cook 1 minute, stirring. Add rice, remaining 1-1/2 teaspoons soy sauce, and 1/8 teaspoon salt. Cook 3 minutes or until rice is to, stirring constantly. Serve rice with shrimp.