Serves 4

Prep time 10 min.

Cook time 15 min.


12 oz. peeled, deveined, raw, medium shrimp, fresh or frozen, thawed

2 Tbsps. vegetable oil, divided

dried red pepper flakes, 1/8 to 1/4 tsp.

1 red bell pepper, cut into 1-inch pieces

1 can (15.25oz.) Del Monte® Sliced Cling Peaches in Heavy Syrup, not drained

1 Tbsp. grated fresh ginger

⅓ cup chopped fresh cilantro

1 lemon, cut into 4 wedges

Hot cooked rice [or couscous], optional


  1. Place shrimp on paper towels and pat dry, for better browning.

  2. Heat 1 Tbsp. oil in a large non-stick skillet over medium-high heat. Add shrimp and red pepper flakes. Sprinkle lightly with salt and pepper, if desired. Cook 3 minutes, stirring frequently, or until opaque in center. Set aside on a separate plate.

  3. Heat remaining oil in same skillet. Cook bell pepper 3 minutes, stirring frequently, or until beginning to brown. Add peaches with peach syrup; bring to a boil over medium-high heat and cook 5 minutes or until slightly thickened and bell peppers are tender-crisp.

  4. Stir in shrimp and ginger and cook 1 minute to heat through. Remove from heat, and sprinkle with cilantro. Serve with lemon wedges over hot cooked rice or couscous, if desired.

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