Shrimp and eggplant stir-fry with lime brown rice

A quick and nutritious dinner, yes please!! I love this easy to prepare recipe with Asian flavors. Use a good green or red curry paste depending on your spice level preference.

Servings: 2 to 4

Preparation: 10 minutes

Cooking: 30 minutes

Ingredients :

• ¾ cups brown rice
• 450g frozen raw peeled shrimp (I use the colossal variety)
• 3 tbsp sunflower or avocado oil
• 1 small eggplant, cut in half then sliced ​​into fairly thin wedges
• 2 cloves garlic, thinly sliced
• 1 piece of ginger ½ inch finely grated
• 125 g sugar snap peas or mange tout
• 2 tbsp green curry paste
• 1 tsp sriracha
• 2 tbsp tamari soy sauce
• 2 tbsp water
• 3 tbsp chopped fresh coriander
• Zest and juice of one lime
• Pepper from the mill

Steps:

1. Cook rice in a pot of water as directed on the package. Season the water with salt. Brown rice takes about 30 minutes.
2. Meanwhile, submerge the frozen shrimp in a bowl of warm water and set aside.
3. Heat a large skillet over medium-high heat with the oil. Fry the eggplant pieces for about 2 minutes on each side until golden brown. Remove from the pan and set aside on a plate.
4. Add 1 tbsp oil with garlic and grated ginger to the pan and fry for about a minute. Add the peas with the curry paste, sriracha and tamari sauce. Stir vigorously and add the shrimp. Cook for about a minute and add the eggplant. Add the water and cook for another minute or two until the shrimp turn pink on both sides.
5. When the rice is cooked, transfer to a bowl with the fresh coriander, lime zest and juice and pepper.
6. Serve the rice in a bowl and add the stir fry on top. Top with sauce and sprinkle with sesame seeds and fresh coriander. SO good.