
Juicy shrimp and bell pepper cooked with basil, garlic, soy, and lime over jasmine rice.
220 gShrimps
120 gBell Pepper
15 gBasil
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4 clovesGarlic
0.5 cupJasmine Rice
1 tbspLime juice
1.5 tbspSoy Sauce
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Cook jasmine rice until tender.
Sear shrimps in cooking oil until just pink.
Add bell pepper, garlic, soy sauce, salt, and black pepper; cook briefly.
Fold in basil and lime juice, then serve over rice.