Ingredients
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1/3 cup lime juice
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1/3 cup honey
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2 teaspoons light soy sauce
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2 tablespoons cajun seasoning
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salt and pepper
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1 lb raw shrimp, peeled and deveined
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1 sweet potato, peeled and cubed
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2 carrots, peeled and cut into rounds
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1/2 lb sugar snap pea, ends trimmed and cut in half if large
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2 cups shredded cabbage
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1 red onion, cut into wedges and layers separated
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1 tablespoon cornstarch
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Instructions
- Mix the marinade ingredients together in a bowl.
- Place the shrimp in a sealable container and pour half the marinade over them.
- Refrigerate for 1 hour to overnight.
- Take the reserved marinade and pour into a wok, heated on high.
- Add vegetables to wok and cook, stirring occasionally, for 8-10 minutes, until vegetables are tender.
- Push the vegetables to the side and add the shrimp (after draining out the marinade).
- Cook, stirring occasionally, until shrimp are pink, about 3 minutes or so.
- Mix the cornstarch and 1/4 cup of water and add to the wok to thicken the sauce.
- Cook for about 1 minute.
- Serve over cooked brown rice. Yum!