Shrimp and Lentil Stir fry

If your life is anything like mine, on weeknights everybody pours in the door from work, school, activities and announces they are starving. Seems most nights we’ve got just a smidgen of time before homework and baths and bed to do it all again. This is a great recipe you can throw together in only one pan (easy clean up for the win!) that has a surprising stick-to-your-ribs quality to it thanks to the lentils.

Shrimp and Lentil Stir fry

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This is a simple and quick meal to throw together. The vegetables in this dish are intentionally under cooked and add a nice crisp texture, while lending a sweetly refreshing...

Shrimp and Lentil Stir fry

Votes: 0 Rating: 0 You: Rate this recipe!

Print Recipe

Servings	Prep Time
6	60minutes

Servings	Prep Time
6	60minutes

This is a simple and quick meal to throw together. The vegetables in this dish are intentionally under cooked and add a nice crisp texture, while lending a sweetly refreshing flavor to the stir fry. This effortless one pan dinner is a must try.

• Course Dinner, Fish and Seafood

Ingredients

• 2 Shallots finely chopped
• 3 clove Garlic minced
• 1 tsp. Ginger freshly grated
• 1 sweet bell pepper large, julienned
• 1 1/2 cup sugar snap peas
• 3 cup Lentils cooked
• 1 pound Shrimp peeled and deveined
• 1 Tbsp. Tamari gluten-free, of course! or red wine vinegar (if you can’t do soy)

Servings:

Course Dinner, Fish and Seafood Ingredients 2 Shallots finely chopped 3 clove Garlic minced 1 tsp. Ginger freshly grated 1 sweet bell pepper large, julienned 1 1/2 cup sugar snap peas 3 cup Lentils cooked 1 pound Shrimp peeled and deveined 1 Tbsp. Tamari gluten-free, of course! or red wine vinegar (if you can’t do soy) Servings:

Instructions

1. Heat a large skillet with a little bit of olive oil, briefly sauté shallots, garlic, ginger, and bell pepper until fragrant.
2. Add shrimp, soy sauce, peas and lentils. Season with salt and pepper. Cook just until shrimp turn light pink.
3. Pour into serving dish. Drizzle with a little olive oil and a squeeze of fresh lime juice on top. Garnish with freshly chopped parsley. Serve.

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