- Prep Time
- 20 mins
- Total Time
- 35 mins
- Serves
- Serves 4
Ingredients
- 1
- Extra Large Black Tiger Shrimp 26/30, thawed
- 454
- 1
- canola oil
- 15
- 1
- carrots, thinly sliced
- 250
- 1
- garlic, minced
- 15
- 1
- fresh ginger, minced
- 15
- 1
- yellow pepper, thinly sliced
- 250
- 1
- red pepper, thinly sliced
- 250
- 1
- small fresh red chili pepper, thinly sliced
- 0
- 1/4
- each salt and pepper
- 1
- 3
- Pure Honey
- 45
- 2
- Fresh Basil, sliced
- 30
- 1/3
- roasted cashew nuts
- 80
Method
Step 1
Pat the shrimp dry, remove the tails, and set aside. Heat oil in a large sauté pan over medium high heat, add the carrots stir-frying until lightly softened, 2 to 3 minutes. Stir in the garlic, ginger, peppers and chili, cooking until fragrant and the peppers have softened, 1 to 2 minutes.
Step 2
Stir in the shrimp, season and toss to coat evenly. Add honey and ¼ cup (60 mL) water, simmer until the shrimp have just cooked through and turned a pale pink, about 4 to 5 minutes.
Step 3
Toss in the cashews and basil, mixing evenly. Transfer to a platter, garnish with an additional sprig of fresh basil and serve.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Calories:
- 260
- Fat:
- 9 g
- Saturated Fat:
- 1 g
- Carbs:
- 25 g
- Fibre:
- 3 g
- Cholesterol:
- 170 mg
- Protein:
- 20 g
- Sodium:
- 800 mg
