Chili Shrimp Stir Fry

Chili Shrimp Stir Fry

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.