Name: Shrimp Pesto Stir Fry
Ingredients: 450 g large shrimp, peeled, deveined, patted dry; 2 g salt; 1 g black pepper; 15 ml olive oil for shrimp; 15 ml olive oil for vegetables; 1 bell pepper, sliced into thin strips; 1 zucchini, sliced into half-moons; 100 g snap peas; 150 g cherry tomatoes, halved; 3 garlic cloves, minced; 1 g red pepper flakes; 80 g basil pesto; 30 ml vegetable broth; 5 g fresh basil, torn into rough pieces; 1 lemon, cut into 4 wedges; 400 g cooked rice

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.
18 min · Cook rice10 min · Rest rice
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.
2 min · Sear shrimp first side2 min · Sear shrimp second side
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.
4 min · Stir-fry vegetables
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.
2 min · Stir-fry peas and tomatoes
Whisk the pesto with the broth in a bowl to thin it. Pour over the vegetables and toss for 30 seconds to coat.
30 sec · Toss with pesto
Return the shrimp to the wok and toss to combine. Heat through 60 seconds.
1 min · Heat shrimp through ✓ Wok
Plate over rice, scatter torn basil over the top, and serve with lemon wedges.

Shrimp Pesto Stir Fry

Equipment

Ingredients

Dish A *

Dish B

Dish C

Dish D

Dish E *

Dish F *

Dish G *

Dish H

Dish I

Dish J *

Steps