Ingredients
Chili Shrimp Stir-Fry with lemon, cilantro and prunes recipe from Sunsweet Growers
1 lb large shrimp, shelled and deveined (20-25 per lb) 1/2 tsp salt 2 Tbsp lemon juice 1 Tbsp rice vinegar 1 Tbsp soy sauce 1 Tbsp honey 1 tsp cornstarch 1/3 cup Sunsweet® Amaz!n™ Diced Prunes 1 Tbsp fresh ginger, minced 2 garlic gloves, minced 2 green onions, thinly sliced into rings 1/2 tsp dried chili flakes 1 Tbsp vegetable oil 1/2 small yellow onion, sliced (about 1/2 cup) 1/2 jalapeno, thinly sliced crosswise (seeds removed for less heat) Cilantro sprigs, for garnish 4 cups cooked jasmine rice, for serving
Instructions

Mix shrimp with salt and set aside. In a small bowl whisk together lemon juice, vinegar, soy sauce, honey and cornstarch.  Add prunes and let soak. In a separate small bowl combine ginger, garlic, green onions and chili flakes. In a third bowl, add yellow onion and jalapeno.

In a wok or large nonstick skillet, heat oil over medium heat for 1 minute. Add ginger, garlic, green onion and chili flakes, then stir-fry until garlic turns fragrant, about 30 seconds. Add yellow onion and jalapeno then cook until onion starts to soften, about 1 minute. Add shrimp and cook partially, about 1 minute. Add lemon juice, vinegar, soy sauce, honey, cornstarch and prunes, then cook to reduce the sauce and finish cooking the shrimp, about 1-2 minutes. Garnish with cilantro and serve with rice.

Nutritional Information
  • Total Servings 4
  • Serving Size 1/4
  • Fat 6.01g
  • Cholesterol 158.84mg
  • Sodium 714.85mg
  • Carbohydrates 68.03g
  • Fiber 4.77g
  • Sugar 10.67g
  • Protein 26.64g
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Products Used in This Recipe
Amaz!n™ Diced Prunes