CHRISTINA'S JERK SHRIMP STIR-FRY

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Christina's Jerk Shrimp Stir-Fry image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 generous servings

Number Of Ingredients 13

1/4 cup orange juice
3 tablespoons dry jerk seasoning mix
3 tablespoons lime juice
6 to 7 tablespoons peanut oil
2 tablespoons low-sodium soy sauce
1 jalepeno, seeded, and finely chopped
1 1/2 pounds large shrimp, peeled and deveined
1 large stalk broccoli, cut into 3/4-inch pieces
1 red bell pepper, cut into 1 1/2 by 1/4-inch strips
1 cup diced pineapple (1/2 to 3/4-inch pieces)
1 small sweet potato, cut into 1/2-inch pieces
1 large carrot, cut into 1 1/2 by 1/4-inch strips
Salt and freshly ground black pepper

Steps:

  • In a large bowl, combine the orange juice, jerk seasoning, lime juice, 3 tablespoons of the oil, soy sauce, and jalapeno. Add shrimp and turn to coat. Cover and marinate in the refrigerator for 10 to 20 minutes.
  • Meanwhile, heat 1 tablespoon of oil in a large skillet over medium high heat. Add the broccoli and cook, shaking the pan occasionally, until starting to brown but still a little crisp, 3 to 4 minutes. Transfer to a bowl and set aside.
  • Add another tablespoon of oil to the pan, if needed, and add the red pepper and pineapple. Cook, shaking the pan, for 2 to 3 minutes. Add the red pepper and pineapple to the broccoli.
  • Return the pan to the heat and add another tablespoon of oil. Add sweet potato and carrot and cook, shaking the pan, until crisp-tender, 3 to 4 minutes. Add to vegetable mixture.
  • Heat another tablespoon of oil in the pan. Strain the shrimp and discard the marinade. Put the shrimp in the skillet and cook until pink, about 3 minutes. Return the vegetable mixture to the pan with the shrimp and cook, stirring to combine, until heated through. Season with salt and pepper, to taste, and serve immediately over rice.

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