This simple dinner is packed with delicious veggies and ready quicker than you can get takeout. Want to see how it's done? Catch the demo here.
1 lb. peeled and deveined shrimp with tails removed
1 c. sliced carrots
1 c. sliced mini bell peppers (or sliced bell peppers)
5 scallions, sliced
2 cloves minced garlic
1 tsp. minced fresh ginger
1 mango, diced
1/2 c. The Real Tangy Tennessee sauce
1/2 c. honey
2 tsp. low sodium soy sauce
The Real Texas Style rub, to taste
1 Tbsp. corn starch + 2 Tbsp. water (stirred to a slurry)
Season shrimp with The Real Texas Style; enough to lightly coat. Heat 1 Tbsp. vegetable oil in a wok or large sauté pan; cook shrimp 1-2 minutes or until almost opaque. Remove from pan and set aside.
Heat 1 Tbsp. vegetable oil over medium heat. Add carrots, peppers and white bottoms of scallions (sliced). Cook 1-2 minutes, stirring constantly.
Add garlic and ginger. Cook approx. 30 seconds, or until fragrant.
Add mango and green portion of scallions.
Cook 2-3 minutes, until vegetables begin to soften, stirring frequently.
While vegetables cook, combine Tangy Tennessee, honey and soy sauce. Add sauce mix to pan and stir to combine.
Add slurry (corn starch and water), and continue to stir until sauce begins to thicken (2-3 minutes).
Add shrimp back to pan and cook until heated through (approx. 1 minute).
Serve over jasmine rice.
Tip: Corn starch not doing the trick to thicken your sauce? Try turning up the heat. Corn starch needs heat to activate.