Ingredients for Johnny Jalapeno's Cancun Vacation Citrus Shrimp Medly
- Extra Virgin Olive Oil
- 1 tablespoon butter
- Garlic Cloves
- 1 jalapeno pepper, seeded and minced (adjust to your spice preference)
- Red Onion
- Fresh Ginger
- 1 large carrot, peeled and julienned into ribbons
- Sliced Water Chestnuts
- Pink Grapefruit Juice
- Orange Juice
- Lemon Juice
- 1 tablespoon honey
- Jumbo Shrimp
- Cooked White Rice
- Parsley Flakes
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How to Make Johnny Jalapeno's Cancun Vacation Citrus Shrimp Medly
- Prepare the carrot ribbons: Peel the carrot and julienne into long ribbons using a vegetable peeler or knife.
- Heat olive oil and butter in a large skillet over medium heat.
- Add minced garlic, jalapeno, sliced red onion, and grated ginger. Cook for 1 minute until onions soften.
- Add carrot ribbons and sliced water chestnuts. Cook for 2-3 minutes, until carrots are tender-crisp.
- Transfer the cooked vegetables to a separate dish and cover to keep warm.
- Increase the heat to medium-high in the same skillet.
- Add lime juice, orange juice, and honey. Bring to a simmer and cook for 1-2 minutes, until slightly reduced.
- Add shrimp to the skillet and cook for 1-1.5 minutes per side, until pink and opaque.
- Return the cooked vegetables and cooked rice to the skillet. Stir to combine and coat everything in the sauce. Cook for 1-2 minutes until sauce thickens slightly.
- Serve immediately, garnished with fresh parsley. Enjoy your taste of Cancun!
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
52g
Fat
21g
Carbs
13g
