I have some good news, some bad news, and then some more good news about this recipe.
I tried it for the first time a few weeks ago, and I went ahead and calculated the calories. (For the record, counting calories isn’t something I do all the time. In fact, it’s not something I do most of the time. You can see all the pros and cons of calorie counting here.)
The number I came up with was surprisingly low.
That works great for me and MY current goals. (That’s the good news.) But it was so low, for Seth to have gotten what he needs for HIS current goals, he would’ve had to have filled a canoe with the food, eaten it all, and still gone back for seconds.
So the bad news is, if you’re cooking for someone who needs some additional calories, this recipe might not work out. (But I think we can all agree Seth is a little weird and most people won’t view this as being bad news at all.)
The other good news is that this meal was 100% delicious!
Everyone’s goals are different, and the context of what you eat all day (and all week) matters more than anything.
I won’t go so far as guaranteeing you’ll lose weight if you have this meal. But I know it could help, and I’m pretty sure you’ll enjoy it, too.
1 1/2 pounds medium shrimp, peeled and deveined
1 bell pepper, chopped
1 cup sugar snap peas
2 carrots, peeled and grated
16 ounces broccoli florets
1 tablespoon olive oil
1 teaspoon sesame seeds
1 green onion, thinly sliced
For the Sauce
3 tablespoons reduced sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon rice wine vinegar
1 tablespoon brown sugar, packed
1 tablespoon freshly grated ginger
3 cloves garlic, minced
1 teaspoon sesame oil
1 teaspoon cornstarch
1 teaspoon Sriracha, optional
In a large bowl, whisk together soy sauce, oyster sauce, vinegar, sugar, ginger, garlic, sesame oil, cornstarch and Sriracha, if using. Stir in shrimp and gently toss to combine.
In a gallon size Ziploc bag or large bowl, combine shrimp mixture, bell pepper, snap peas, carrots and broccoli. Place in freezer for up to 1 month.
Heat olive oil in a large skillet over medium high heat. Add shrimp mixture, and cook, stirring occasionally, until shrimp is cooked through and vegetables are tender, about 8-10 minutes.
Serve immediately, garnished with sesame seeds and green onion, if desired.