Shrimp Stir-Fry with Edamame and Brown Rice

Prep Time	Cook Time	Total Time	Servings
15 minutes	15 minutes	30 minutes	1

Ingredients

• 8 oz shrimp, peeled and deveined
• ¾ cup shelled edamame
• ¼ cup dry brown rice (about ¾ cup cooked), or a precooked pouch
• 1 bell pepper, sliced
• 1 cup snap peas
• 1 head bok choy, stems and leaves separated
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1 teaspoon sesame oil
• Neutral oil, for the pan

Instructions

1. Cook the brown rice, or reheat a precooked pouch.
2. Heat a wok or large pan over high heat with a splash of oil. Sear shrimp about 2 minutes per side, then remove.
3. In the same pan, add bell pepper, snap peas, bok choy stems, and edamame. Stir-fry 4–5 minutes.
4. Add garlic, ginger, bok choy leaves, soy sauce, and sesame oil. Return the shrimp and toss 1 minute.
5. Serve over rice.

Notes

• Total time assumes a precooked rice pouch. Dry brown rice adds about 45 minutes.
• Rice portion (¾ cup cooked) is a floor. Bump to a full cup on heavy training days.
• One serving lands around 45–55 g protein plus fiber.