Spicy Thai Shrimp Skillet


1 lb raw shrimp, peeled and deveined with tails either on or off

1 head broccoli, chopped into florets

1 large red bell pepper, chopped

1 baby bok choy, chopped

1" knob fresh ginger, minced

2 tsp coconut oil

1 tsp sesame oil

pinch of salt

1/2 cup of Stubbs Pork Marinade with chilies, lime and garlic

1/2 cup brown or white rice, uncooked

1 1/2 cups water


Place the raw shrimp in a large bowl and pour the Stubb's pork marinade over. Toss well to coat and set aside.

Combine the rice and water in a small saucepot. Bring to a boil then cover, reduce heat and simmer for 30 minutes or until rice has absorbed all the liquid. While your rice is cooking, chop your veggies.

In a large skillet or wok, add the coconut oil over medium high heat. When sizzling, add the broccoli, bell pepper and ginger. Drizzle with sesame oil and add a pinch of salt and red pepper flakes. Saute for about 4 minutes, until broccoli is crisp-tender.

Raise the temperature to high heat and add the shrimp {and marinade} to the skillet. Stir and cook for another 3 minutes or so until the shrimp are pink and curled. Add the bok choy and toss. Cook for another 30 seconds until it wilts.

Finally, add your cooked rice to the skillet. Stir to combine everything then remove from heat. Serve on plates or in shallow bowls.


30 minutes