Thai cuisine is known to be fragrant and flavourful, and often uses fresh ingredients like lime juice, ginger and hot peppers. This dish is easy to prepare and is often a hit among kids and adults. My clients at Positive Change Nutrition, www.rachellewood.ca  love this recipe and make it often. If you like, you may substitute the shrimp with scallops or chicken. The jalapeno makes this dish hot/spicy and you may omit it to create a milder dish. 

Thai Shrimp with Vegetables and Brown Rice     serves 4       

1 pound shrimp, frozen and de-veined
2 TBSP lime juice
4 tsp Bragg's or light soy sauce
1 jalapeno, chopped ( optional )
2 tsp gingerroot, grated
1 clove garlic, minced
1 TBSP cooking oil
1 pound asparagus, trimmed and halved
1 red pepper, cut into strips
2 cups cooked brown rice
2 TBSP chopped raw peanuts

Make marinade by combining lime juice, soy sauce, jalapeno, ginger and garlic. Pour shrimp into bowl and pour over marinade. Let sit for 15 minutes, reserve marinade for later. Heat oil in saucepan over medium heat. Stir fry shrimp for 5 minutes or until shrimp is pink. Remove from heat and keep warm. Add vegetables and stir fry for 3 minutes. Add marinade and bring to a rolling boil. Stir in rice and mix well. Top with peanuts, serve and enjoy this complete meal.  Rachelle likes to serve this dish with a simple garden salad for lunch or supper. Try it tonight!

Do you have a healthy low fat recipe you would like to share with other blog readers? If so, email your recipe to positivechange@rachellewood.ca.