Honey Lime Cajun Shrimp Stir Fry |
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Prep Time: 1 Minutes Cook Time: 15 Minutes |
Ready In: 16 Minutes Servings: 5 |
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This is a recipe I developed myself. The first stir fry that 2 out of 3 of my kids will eat! I took the basic marinade from Spicy Shrimp (Prawn) Skewers and made up my own stir fry. The vegetables are what I had on hand, so feel free to adjust the veggies to what you like to use. Time includes only 1 hour of marinading. Ingredients:
1/3 cup lime juice |
1/3 cup honey |
2 teaspoons light soy sauce |
2 tablespoons cajun seasoning |
salt and pepper (optional) |
1 lb raw shrimp, peeled and deveined |
1 sweet potato, peeled and cubed |
2 carrots, peeled and cut into rounds |
1/2 lb sugar snap pea, ends trimmed and cut in half if large |
2 cups shredded cabbage |
1 red onion, cut into wedges and layers separated |
1 tablespoon cornstarch |
1/4 cup cold water |
2 cups cooked brown rice |
Directions:
1. Mix the marinade ingredients together in a bowl.
2. Place the shrimp in a sealable container and pour half the marinade over them.
3. Refrigerate for 1 hour to overnight.
4. Take the reserved marinade and pour into a wok, heated on high.
5. Add vegetables to wok and cook, stirring occasionally, for 8-10 minutes, until vegetables are tender.
6. Push the vegetables to the side and add the shrimp (after draining out the marinade).
7. Cook, stirring occasionally, until shrimp are pink, about 3 minutes or so.
8. Mix the cornstarch and 1/4 cup of water and add to the wok to thicken the sauce.
9. Cook for about 1 minute.
10. Serve over cooked brown rice. Yum!
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