Ingredients
- 1 lb large shrimp, shelled and deveined (20-25 per lb)
- Cilantro sprigs, for garnish
- 1/2 jalapeno, thinly sliced crosswise (seeds removed for less heat)
- 1/2 small yellow onion, sliced (about 1/2 cup)
- 1 Tbsp vegetable oil
- 1/2 tsp dried chili flakes
- 2 green onions, thinly sliced into rings
- 2 garlic gloves, minced
- 1 Tbsp fresh ginger, minced
- 1/3 cup Sunsweet® Amaz!n™ Diced Prunes
- 1 tsp cornstarch
- 1 Tbsp honey
- 1 Tbsp soy sauce
- 1 Tbsp rice vinegar
- 2 Tbsp lemon juice
- 1/2 tsp salt
- 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.
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.
Sunsweet Products Used
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