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Garlic Ginger Shrimp


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  • 2 tbsp vegetable oil
  • 2 tbsp grated or minced peeled fresh ginger
  • 3 garlic cloves, minced
  • 1 lb medium frozen shrimp, thawed
  • ¼ cup rice wine
  • ½ cup chopped scallions
  • 2 cup hot cooked brown rice



Step 1

Warm vegetable oil in a nonstick skillet over medium heat. Add ginger and garlic and cook, stirring occasionally, 1 minute. Add shrimp and rice wine to the pan and raise heat to medium-high. Cook 3 minutes or until the shrimp turn pink on both sides and are opaque. Add scallions to pan, and toss well to combine. Divide brown rice and shrimp mixture evenly among 4 bowls.

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