YIELD Makes 6 servings
|1/4||cup reduced-sodium soy sauce|
|2||tablespoons lime juice|
|1||tablespoon brown sugar|
|2||cloves garlic, minced|
|1||teaspoon ground cumin|
|1/2||teaspoon chili powder|
|1||pound raw large shrimp, peeled and deveined|
|1/2||small bunch fresh cilantro, coarsely chopped|
|3||tablespoons vegetable oil|
|2||cups hot cooked rice|
- Combine soy sauce, lime juice, brown sugar, garlic, cumin and chili powder in large bowl; stir until well mixed. Add shrimp and toss to coat. Marinate 15 minutes.
- Meanwhile, remove and discard large stems from cilantro. Rinse cilantro; drain and dry in salad spinner, or pat dry with paper towels.
- Heat wok over high heat about 1 minute or until hot. Drizzle oil into wok and heat 30 seconds. Add shrimp mixture; stir-fry about 4 minutes or until shrimp turn pink and opaque. Add half the cilantro; toss to combine. Transfer to serving dish. Garnish with remaining cilantro. Serve with rice.
|Serving Size:||1/6 of shrimp mixture with 1/2 cup cooked rice|
|Saturated Fat||1 g|
|Total Fat||9 g|
|Calories from Fat||29 %|
Don't you dare go to fast-food taco restaurants when you can learn to cook authentic Mexican cuisine from your own kitchen.
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.