Chili Shrimp Stir Fry

Looking for an easy weeknight dinner idea? This chili shrimp stir fry with prunes recipe is packed with flavor and super simple to make. We recommend layering it on a bed of rice or lettuce. Feeling adventurous? Turn it into a lettuce wrap!

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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