SWEET AND SPICY SHRIMP FRIED RICE

Asian|Seafood

Ingredients

1 pound large shrimp (U16/20 or U21/25), peeled and deveined (tails left on optional)

1, 16 ounce jar Authentic Desert Pepper Trading Company Peach Mango Salsa (Medium)

2 tablespoons peanut oil

1 large onion, chopped

8 garlic cloves, chopped

3 cups Jasmine rice, cooked to package directions (1 cup raw)

5 large eggs

1 teaspoon salt

1 teaspoon black pepper

2 teaspoons toasted sesame oil

1 tablespoon soy sauce

2 tablespoons oyster sauce

2 cups pea pods, strings removed

2 cups mung bean sprouts, packed

⅓ cup scallions, chopped (plus more for garnish)

2 teaspoons black and white sesame seeds (plus more for garnish)

2 limes, cut into wedges

Instructions

Place the shrimp in a small bowl and toss with ⅔ cups of the salsa. Let marinate at room temperature for 30-40 minutes.

Heat the peanut oil in a large deep skillet or wok over medium high heat. When the oil is hot add the shrimp in a single layer and cook for 2-3 minutes on the first side until they begin to curl and turn pink. Flip and cook on the other side for another 2 minutes until they are just cooked through. Remove from the pan and set aside.

Add the onions and garlic to the pan drippings from the shrimp and cook until soft and fragrant, about 2 minutes, stirring frequently. Add the cooked jasmine rice to the pan and cook for 2-3 minutes more, stirring, letting the rice get a little toasty.

Add the rest of the jar of salsa to the pan and cook, stirring until well combined for another minute. Push all of the rice to one side of the pan and crack the eggs into the empty side. Scramble the eggs with your spatula until they are mostly cooked through, but still a little wet and then toss them into the rice, breaking the scrambled eggs up into smaller pieces.

Add the salt, black pepper, sesame oil, soy sauce, oyster sauce, and pea pods to the rice and cook for 2-3 minutes more, stirring and tossing until everything is evenly coated and the pea pods are bright green and crisp-tender.

Add the shrimp back to the pan along with the bean sprouts, scallions, and sesame seeds. Toss everything to combine and cook for 2 more minutes letting the flavors meld.

Serve immediately in bowls garnished with more scallions, sesame seeds, and a lime wedge for squeezing over the dish before eating. DEVOUR!!

Visit https://desertpepper.com for more of their delicious salsas and queso and follow them on Facebook at https://www.facebook.com/DesertPepperTradingCo and Instagram at https://www.instagram.com/DesertPepperTradingCo

You can purchase Desert Pepper Salsa products at: Sprouts, Publix, Hannaford, Harris Teeter, Shop Rite, Walmart, Giant Eagle, Market Basket, Jewel, Meijer

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