Ginger Shrimp with Lime & Edamame

Ingredients

• 1.2 lb (560 g) raw shrimp
• 6 cups (400 g) green beans
• 4 cups (400 g) broccoli
• 2 cups (240 g) frozen edamame
• 1 1/2 cups (300 g) cooked brown rice
• 4 tbsp (60 g) fresh ginger
• 4 garlic cloves (12 g)
• 3 tbsp (45 ml) olive oil
• 3 limes (90 ml)
• 1 cup (30 g) chopped fresh cilantro
• 1/2 tsp (1.2 g) black pepper

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Method

1. Boil the edamame and green beans 3 minutes, then drop them into cold water so they stay bright.
2. Toss the shrimp with the grated ginger, garlic and pepper.
3. Get a wide pan very hot with half the oil and sear the shrimp 90 seconds a side, until opaque and coloured at the edges. Lift them out.
4. Char the broccoli in the same pan with the rest of the oil, 5 minutes, until the tips blacken, then return the beans and edamame to warm through.
5. Squeeze two limes over off the heat, fold the cilantro through and serve on the warm rice with the last lime cut into wedges.