Chili Shrimp Stir Fry

Prep Time 40 Minutes

Cook Time 5 Minutes

Fat 6g

Cholesterol 158.8mg

Sodium 714.9mg

Carbohydrates 68g

Fiber 4.8g

Sugar 10.7g

Protein 26.6g

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

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.

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