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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

Method

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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Nutritional Facts Per Serving

Calories:
260
Fat:
9
Saturated Fat:
1
Carbs:
25
Fibre:
3
Cholesterol:
170 mg
Protein:
20
Sodium:
800 mg