- 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.
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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
