Shrimp Pesto Stir Fry shrimpquickfusion Equipment WokCutting board and knifeWooden spoon or spatulaSmall saucepan with tight lid (for rice)Mixing bowl Ingredients Dish A * 450 g large shrimp, peeled, deveined, patted dry Dish B 2 g salt 1 g black pepper Dish C 15 ml olive oil for shrimp Dish D 15 ml olive oil for vegetables Dish E * 1 bell pepper, sliced into thin strips 1 zucchini, sliced into half-moons Dish F * 100 g snap peas 150 g cherry tomatoes, halved 3 garlic cloves, minced 1 g red pepper flakes Dish G * 80 g basil pesto 30 ml vegetable broth Dish H 5 g fresh basil, torn into rough pieces Dish I 1 lemon, cut into 4 wedges Dish J * 400 g cooked rice * larger than my standard 90ml prep dish Steps Start the rice in the saucepan: rinse, combine with water (~1.5x rice volume), bring to a boil, drop to lowest heat, lid on tight, cook 18 minutes, rest 10 minutes off heat. Season the shrimp with salt and pepper while the rice cooks. Heat the wok over medium-high until just smoking. Add the shrimp oil, then the shrimp in a single layer. Cook 2 minutes per side until pink and just cooked through. Transfer to a bowl. Add the vegetable oil to the wok. Add the bell pepper and zucchini and stir-fry 3–4 minutes until slightly tender but still crisp. Add the snap peas, cherry tomatoes, garlic, and red pepper flakes. Stir-fry 2 minutes until the garlic is fragrant and the snap peas are bright green. Whisk the pesto with the broth in a bowl to thin it. Pour over the vegetables and toss for 30 seconds to coat. Return the shrimp to the wok and toss to combine. Heat through 60 seconds. Done with the wok. Plate over rice, scatter torn basil over the top, and serve with lemon wedges.