Firecracker Shrimp

Last night I made this amazing dish that I found in a Publix magazine, I changed it a little with the rice (they want you to put butter and parsley in it, um no thanks) It's crazy simple and takes longer to prep than to actually make.

Here's what you need:

• 2 cups of brown rice, cooked
• 12 ounces fresh or frozen peeled, deveined, medium shrimp
• 1 tablespoon olive oil
• 2 cloves of garlic, minced
• 1/2 cup reduced sodium teriyaki sauce
• 1/2 teaspoon crushed red pepper
• 2 cups steamed broccoli

What to do:

•  Thaw shrimp if using frozen
• In a large nonstick skillet heat the oil over medium high heat. Add shrimp and garlic and cook for 1 minute.
• Add teriyaki sauce and crushed red pepper to the shrimp in the skillet.
• Toss to coat and continue to cook for 2 minutes or until the shrimp are opaque
• Remove from heat

I tossed everything together (rice, shrimp, and broccoli) instead of serving it all separate. It was incredibly delicious and had just enough heat, but the broccoli balances it nicely.

Hope you enjoy!