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.
This recipe appears in: Asian
|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 %|
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