Honey Lime Cajun Shrimp Stir Fry

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.

• Ready In: 1 hr 25 mins
• Serves: 5

Ingredients

• Marinade

• 1⁄3 cup lime juice
• 1⁄3 cup honey
• 2  teaspoons light soy sauce
• 2  tablespoons  cajun seasoning
•  salt and pepper (optional)

• Stir Fry

• 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!