Spicy Thai Shrimp Skillet

We’re taking a little break from Thanksgiving recipe madness today to bring you this fabulously tasty {and healthy!} weeknight meal. You know, the meal you eat the night before Thanksgiving because it’s ready and on the table in 30 minutes flat?

You guys know my adoration for Stubb’s BBQ. They catered my rehearsal dinner last May and I’m still hearing my friends talk about the food that night…it was that good {jalapeno creamed spinach? Swoon}. Stubb’s is one of my freelance recipe clients, which means I get to play in the kitchen with their new products to create fun new recipes for their website. Sometimes I have to pinch myself that this is really my job!

Lately I have been obsessed with the new marinades Stubb’s has put out. Have you guys tried them yet?! I’ve found that a lot of times you don’t even need to let the meat officially marinate in the sauce — you can just use the sauce in the recipe like a normal ingredient and the end result is awesome!

Also, you don’t necessary need to stick with the meat that the marinade is supposed to pair with. I know…so rebellious, right? That’s just the way I roll. In this shrimp recipe, for example, I’m using the new Pork Marinade. It’s flavored with chilies, lime and ginger and works great to give this easy shrimp and rice skillet a spicy Asian kick!

The shrimp in this recipe are tossed with the pork marinade then stir-fried with bell pepper, broccoli, ginger and bok choy. The marinade becomes a spicy sauce — perfect for soaking up the rice!

When I say “spicy” I mean this dish definitely has a kick. Don’t say I didn’t warn you. If you prefer less spice, use a little less of the marinade.

We loved this easy weeknight meal and leftovers tasted great the next day for lunch!

Spicy Thai Shrimp Skillet

serves 3-4

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Ingredients:

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

Directions:

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. 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.

Time:

30 minutes

I am working with Stubbs’ to develop recipes using their marinades, and thus, was compensated for my work. Obviously, all opinions expressed are always my own.