Entree: Pitcairn – Southern Culinary Region – Spicy Shrimp Stir-Fry (Quick island-style spicy stir-fried shrimp with aromatics and lime)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

- 1 lb (454 g) medium shrimp, peeled and deveined (about 30–40)
- 2 tbsp (30 ml) coconut oil
- 1 small yellow onion, thinly sliced (about 4 oz / 115 g)
- 1 red bell pepper, thinly sliced (about 6 oz / 170 g)
- 2 cloves (about 6 g) garlic, minced
- 1 tsp (5 g) fresh ginger, grated
- 1–2 small hot chilies, thinly sliced (about 5–10 g) (e.g., bird’s eye or local hot pepper)
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (5 ml) fish sauce
- 1 tsp (4 g) brown sugar
- 1 tbsp (15 ml) fresh lime juice (from about 1 lime)
- 2 green onions, thinly sliced (about 1.5 oz / 40 g)
- 2 tbsp (30 ml) chopped fresh cilantro (or culantro), for garnish
- 4 cups (800 g) cooked jasmine rice, for serving
- Salt and black pepper to taste

Instructions

1. Pat shrimp dry, season lightly with salt and black pepper, and set aside.
2. Heat a large skillet or wok over high heat until hot, then add coconut oil.
3. Add onion and bell pepper and stir-fry 2–3 minutes until slightly softened but still crisp.
4. Push vegetables to the side, add garlic, ginger, and sliced chilies to the center of the pan and stir 30 seconds until fragrant.
5. Add shrimp in a single layer and stir-fry 2–3 minutes until shrimp turn pink and begin to curl.
6. Stir vegetables and shrimp together, then add soy sauce, fish sauce, and brown sugar; toss to glaze evenly and cook 1 minute more.
7. Remove from heat, stir in lime juice and sliced green onions, adjust seasoning with salt or extra soy sauce if needed.
8. Serve immediately over warm jasmine rice and garnish with chopped cilantro.