Honey Chili Cashew Shrimp Stir-Fry
Prep Time
Serves
Cooking Mode
1 Extra Large Black Tiger Shrimp 26/30, thawed
1 canola oil
1 carrots, thinly sliced
1 garlic, minced
1 fresh ginger, minced
1 yellow pepper, thinly sliced
1 red pepper, thinly sliced
1 small fresh red chili pepper, thinly sliced
¼ each salt and pepper
3 Pure Honey
2 Fresh Basil, sliced
⅓ roasted cashew nuts
1 Extra Large Black Tiger Shrimp 26/30, thawed
1 canola oil
1 carrots, thinly sliced
1 garlic, minced
1 fresh ginger, minced
1 yellow pepper, thinly sliced
1 red pepper, thinly sliced
1 small fresh red chili pepper, thinly sliced
¼ each salt and pepper
3 Pure Honey
2 Fresh Basil, sliced
⅓ roasted cashew nuts
Directions
1Pat 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.
2Stir 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.
3Toss in the cashews and basil, mixing evenly. Transfer to a platter, garnish with an additional sprig of fresh basil and serve.
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Personal Note
Personal Note
