Recipe by Manami
This combination is really great! We loved it! Too spicy to put on menu or to serve our residents. Found this in BH&G Magazine, October 2007 edition.
Top Review by CARML mama
Loved this! Great taste and I agree with previous comments that it was not overly spicy... just a nice flavorful taste! Thanks for posting :) we will definitely be making this again.
- 453.59 g fresh shrimp (medium size) or 453.59 g frozen shrimp, peeled & deveined (medium size)
- 29.58 ml fresh lime juice (not the bottled stuff, please!)
- 19.71 ml low sodium soy sauce (we use low-sodium Tamari)
- 1 fresh jalapeno pepper, seeded and finely chopped* (less if you choose)
- 4.92 ml grated fresh ginger
- 1 garlic clove, minced
- 14.79 ml cooking oil
- 453.59 g asparagus spear, bias-sliced into 1-inch pieces
- 1 small sweet red pepper, cut into thin bite-size strips
- 709.77 ml hot cooked rice
- 59.14 ml chopped peanuts
- chopped fresh flat leaf parsley, for garnish
Directions See How It's Made
- Thaw shrimp, if frozen.
- Rinse shrimp; pat dry.
- Place shrimp in medium bowl.
- For marinade, combine lime juice, soy sauce, jalapeño pepper, ginger, and garlic.
- Pour over shrimp; toss to coat.
- Marinate at room temperature for 15 minutes, stirring occasionally.
- Drain shrimp well, reserving marinade.
- Heat oil in a wok or large skillet over medium-high heat. (Add more oil if necessary during cooking.)
- Stir-fry shrimp in hot oil for 2 to 3 minutes or until shrimp turn pink.
- Remove from wok; cover and keep warm.
- Add asparagus and pepper strips to wok; stir-fry for 2 to 3 minutes or until crisp-tender.
- Add reserved marinade to wok and bring just to boiling.
- Stir in cooked rice and peanuts.
- To serve, transfer rice mixture to individual bowls, dinner plates, or for a neat idea, Chinese take-out containers.
- Spoon shrimp on top with a sprinkling of parsley.
- *Because chili peppers, such as jalapeños, contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible.