Jerk Shrimp Stir Fry
This stir fry is fast, easy, and super flavourful! Use your favourite Jamaican jerk sauce for this recipe, but remember, some can be very spicy! Thin egg noodles cook in under 2 minutes and have less calories than regular spaghetti noodles. If using pre-cooked shrimp, add them in at the very last minute, just to warm them through. To make it vegetarian, just leave the shrimp out and replace it with more veggies!
- Prep Time10 min
- Cook Time10 min
- Total Time20 min
- Ready in20 min
Ingredients
- 1 bag of peeled raw shrimp, thawed
- 2 tablespoons (30ml) of your favourite jerk sauce (more if you like it spicy!)
- 1 tablespoon (15ml) soy sauce
- Juice of 1 lime
- 2 cloves of garlic minced
- 1 tablespoon (15ml) corn starch
- 2 tablespoons (30ml) vegetable oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper sliced
- 15 green beans, trimmed and cut in half
- 3 green onions, trimmed and cut into 1 inch pieces
- 1 handful of fresh cilantro, chopped
- 1/2 bag of thin egg noodles
Preparation
If starting with frozen shrimp, thaw them out in cold water, then remove shells and tails if necessary.
In a small bowl, mix together jerk sauce, soy sauce, juice of 1 lime, garlic, and corn starch. Set aside.
Fill a large bowl with very cold water.
Bring a pot of water to the boil wth a big pinch of salt. Add beans and cook for 1 minute. Remove with a slotted spoon and put them in the cold water to stop them from cooking.
Keep the water boiling, you will be using it for the noodles.
Make sure all of your ingredients are chopped and ready to go!
Remove beans from cold water.
Heat up the oil in a wok or large frying pan on high. Add the peppers, beans, and green onions. Stir fry on high for 3 minutes. Take off of heat.
Dump the noodles into the boiling water and boil for 2 minutes.
Transfer the noodles to the wok with a pair of tongs or a fork, making sure to reserve 1 cup of the cooking water to use later.
Put the wok back on medium heat.
Stir the jerk sauce mixture and add to the wok.
Add the shrimp to the wok.
Toss everything together, making sure the sauce begins to cover all of the noodles, adding 1 tablespoon (15ml) of pasta water at a time to make everything silky and saucy, but not soupy.
Take off heat when noodles are done, shrimp is cooked through, and sauce is thickened. This should only take 2 or 3 minutes.
Add the cilantro, toss one more time and serve!
