sarahmichelef: (Default)
[personal profile] sarahmichelef
I've had a recipe for "Southwestern Shrimp Stir-Fry" knocking around in my binder for ages. Finally decided to make it a couple of weeks ago. This is another one that the whole family loved & that is quite scalable. Also: extra quick (not counting time peeling & marinating shrimp: 15 minutes).

The recipe as written calls for 1.5 lbs shrimp, which fed us for 1 dinner with a generous helping of leftovers for me to take for lunch the next day.


  • 1.5 lbs shrimp, peeled & deveined. (I got Wegmans deveined but not peeled shrimp. It would be fine to cook with the tails on.)
  • 2T cornstarch
  • 2T lime juice
  • 1 - 2 t cayenne pepper
  • 1/3 c. stock (veggie or chicken)
  • 1.5 bell peppers, rough chopped
  • 1 medium onion, chopped
  • some garlic, minced

Combine conrstarch, lime juice, and cayenne pepper. Add shrimp & marinate for 1 hour. (It would probably be just fine marinating for longer.)
Stir fry peppers, onion, and garlic in stock for ~5 minutes.
Add marinated shrimp & cook until it's pink (~3 minutes).

We had it with couscous and it was quite tasty. You could change up what veggies go in the stir fry for variety.
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sarahmichelef

August 2009

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