Skillet Sweet and Sour Shrimp with Peaches
Ginger spiced peaches and a touch of lemon juice make a tangy-sweet dish that’s ready in minutes with quick-cooking shrimp. Serve with extra lemon wedges for a lively spritz.
Serves 4
Prep time 10 min.
Cook time 15 min.
Ingredients
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
Directions
Place shrimp on paper towels and pat dry, for better browning.
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.
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.
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.