Shrimp Stir-Fry
Prep Time: 5 minutes
Total Time: 20 minutes
Servings:2
Total Time: 20 minutes
Servings:2
Ingredients:
2 tablespoon vegetable oil
1 medium red onion, thinly sliced
2 garlic cloves, minced
4 teaspoons minced fresh ginger
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
2 cups cubed pineapple
16 shrimp
2 tablespoons soy sauce or tamari
2 tablespoons rice vinegar
1 teaspoon sriracha (optional)
1 cup cooked rice
2 tablespoons mint leaves
2 tablespoons cilantro leaves
1/2 Fresno Chile, thinly sliced
4 scallions, thinly sliced
1 lime, cut into wedges
2 tablespoon vegetable oil
1 medium red onion, thinly sliced
2 garlic cloves, minced
4 teaspoons minced fresh ginger
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
2 cups cubed pineapple
16 shrimp
2 tablespoons soy sauce or tamari
2 tablespoons rice vinegar
1 teaspoon sriracha (optional)
1 cup cooked rice
2 tablespoons mint leaves
2 tablespoons cilantro leaves
1/2 Fresno Chile, thinly sliced
4 scallions, thinly sliced
1 lime, cut into wedges
Directions:
Heat oil in a large fry pan over medium heat.
Add the onion, garlic and ginger, and sauté until fragrant, about 1 minute.
Add the bell peppers and pineapple, and sauté until the peppers soften, about 5 minutes.
Add shrimp and cook until they are opaque throughout and the vegetables are tender, about 3 minutes.
Stir in soy sauce, rice vinegar and sriracha (if using) then simmer for 2 minutes.
Put rice on a plate, top with stir-fry and garnish with mint, cilantro, Chile and scallions.
Serve with lime wedges. Enjoy!
Heat oil in a large fry pan over medium heat.
Add the onion, garlic and ginger, and sauté until fragrant, about 1 minute.
Add the bell peppers and pineapple, and sauté until the peppers soften, about 5 minutes.
Add shrimp and cook until they are opaque throughout and the vegetables are tender, about 3 minutes.
Stir in soy sauce, rice vinegar and sriracha (if using) then simmer for 2 minutes.
Put rice on a plate, top with stir-fry and garnish with mint, cilantro, Chile and scallions.
Serve with lime wedges. Enjoy!
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