Stir-Fried Jerk Shrimp and Peppers
- Total Time
After deveining and rinsing, thoroughly pat shrimp dry with paper towels. If they're wet when added to the wok, the stir-fry will turn into a braise.
jerk sauce2 Tbsp
orange juice1 Tbsp
uncooked scallion(s)3 medium
peanut oil4 tsp, or vegetable oil
minced garlic1 Tbsp
uncooked shrimp1 pound(s), large, peeled, deveined, patted dry
orange bell pepper3 cup(s), sliced, and yellow beller peppers strips (1/4-inch wide)
table salt½ tsp
- Combine jerk sauce and orange juice in small bowl; set aside. Thinly slice scallions, separating green sections from white sections.
- Heat a 14-inch flat-bottomed wok (or 12-inch skillet) over high heat until a bead of water vaporizes within 1 to 2 seconds of contact; swirl in oil. Add white parts of scallion and garlic; stir-fry 10 seconds or until fragrant. Push scallion mixture to sides of wok and carefully add shrimp; spreading them evenly in one layer. Cook undisturbed, 1 minute, until shrimp begin to sear; using a metal spatula, stir-fry 30 seconds, incorporating scallion mixture, until shrimp are orange but not cooked through.
- Add peppers and sprinkle with salt; stir-fry 15 seconds or until just combined. Swirl in jerk sauce mixture; stir-fry 1-2 minutes or until shrimp are just cooked and vegetables are tender-crisp. Sprinkle on scallion greens; serve.
- Serving size: 1 1/2 c