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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

Directions

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.

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Nutrition Facts

Calories:
260
Fat:
9 g
Saturated Fat:
1 g
Carbs:
25 g
Fibre:
3 g
Cholesterol:
170 mg
Protein:
20 g
Sodium:
800 mg
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