1 lb Great Value™ Frozen Raw Large Peeled and Deveined Tail-Off Shrimp (455 g), defrosted, peeled, and deveined
2 teaspoons cornstarch
½ teaspoon red pepper flakes
¼ teaspoon kosher salt
3 tablespoons soy sauce, divided
2 tablespoons rice vinegar
2 tablespoons honey
1 tablespoon lime juice
¼ cup mango juice (60 mL)
2 tablespoons vegetable oil, divided
1 piece fresh ginger, peeled and sliced into matchsticks
1 red fresno chile, stemmed, seeded, and diced
6 scallions, cut into 1-inch (2.54 cm) pieces on the diagonal
1 ½ cups asparagus (270 g), cut into 1-inch (2.54 cm) pieces on the diagonal
1 cup snow pea (65 g)
2 tablespoons water
1 cup fresh thai basil (40 g)
For Serving
rice, cooked
1 red fresno chile, thinly sliced
½ cup roasted cashew (65 g), chopped
, optional
Nutrition Info
Calories 352
Fat 14g
Carbs 29g
Fiber 3g
Sugar 19g
Protein 28g
How to Make It
1. Step
In a large bowl, toss the Great Value™ Frozen Raw Large Peeled and Deveined Tail-Off Shrimp with the cornstarch, red pepper flakes, salt, and 1 tablespoon soy sauce until evenly coated.
2. Step
In a medium bowl, whisk together the remaining 2 tablespoons soy sauce, the rice vinegar, honey, lime juice, and mango juice until well combined.
3. Step
Heat 1 tablespoon of vegetable oil in a large wok or nonstick skillet over high heat. When the oil is shimmering, add the ginger, diced Fresno chile, and scallions, and cook, stirring frequently, until the scallions are starting to brown, about 2 minutes.
4. Step
Add the asparagus, snow peas, and water, and cook, stirring frequently, until the water has evaporated and vegetables are bright green and tender-crisp, about 4 minutes. Transfer the vegetables to a large bowl and set aside.
5. Step
Heat the remaining tablespoon of oil in the pan. Add the shrimp in a single layer and cook without disturbing for about 1 minute, or until golden brown on the underside, then toss and cook for another 2–3 minutes, until cooked through and opaque.
6. Step
Add the soy-mango sauce and cook for 1 minute, until the sauce is starting to bubble and thicken. Add the cooked vegetables and basil, and toss in the pan for another 30 seconds, until the sauce is thick and the vegetables are coated.
7. Step
Serve the shrimp over rice and top with sliced Fresno chile, chopped cashews, and a drizzle of sriracha, if desired.
