Ingredients
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1 tablespoon lime juice
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1 teaspoon Thai fish sauce
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2 teaspoons brown sugar
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1 teaspoon cornstarch
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1 tablespoon cooking oil
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4 garlic cloves, minced
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4 green onions, cut on diagonal in 1 inch lengths
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1 lb raw shrimp, peeled and deveined (31 to 40 count)
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1/4 cup fresh basil, chopped
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1/4 cup of fresh mint, chopped
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1/2 cup jasmine rice, cooked as per package instructions
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1/4 teaspoon dried red pepper flakes
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2 medium jalapenos, minced
Instructions
- In a small bowl, combine the lime juice, fish sauce, brown sugar, and cornstarch; set aside.
- Place a skillet or wok over medium-high heat and add the oil, garlic and jalapenos; sauté for 2 minutes, add the shrimp, red pepper flakes and continue to cook until shrimp turn white; 3 to 5 minutes more.
- Add the basil and mint; stir in the lime juice mixture and cook an additional 2 minutes; or until shrimp are pink and thoroughly cooked serve over a bed of jasmine rice.