Shrimp with Napa and Jicama Stir Fry Recipe

Serves/Makes: 5 (1 cup) servings

Ingredients:

• 1 1/2 pounds medium shrimp, peeled and deveined
• 2 tablespoons vegetable oil
• 2 teaspoons Old Bay Seasoning, divided use
• 3 cups shredded napa cabbage*
• 1 cup shredded jicama**
• 1 cup shredded carrots
• 1 cup chopped green onion
• 1/2 cup chicken broth
• 2 tablespoons cornstarch
• 1 cup honey-roasted cashews
• 1/4 cup fresh chopped parsley, for garnish

How to cook Shrimp with Napa and Jicama Stir Fry:

• Heat oil in a wok or large skillet. Stir fry shrimp and 1 teaspoon Old Bay over medium-high heat until cooked, about 3 minutes. Remove shrimp from pan and set aside.
• Add napa cabbage to warm skillet and stir fry 2 minutes over medium-high heat. Add jicama, carrots, green onion and remaining Old Bay. Cook while stirring for about 3 minutes. Add the cooked shrimp.
• Blend chicken broth and cornstarch in a small bowl until smooth. Pour into shrimp mixture and continue cooking until thickened, stirring frequently. Stir in cashews and serve garnished with parsley.

Note:
The Shrimp with Napa and Jicama Stir Fry recipe is delicious, simple, and really easy to cook.

Comments:
*Napa Cabbage is a member of the cabbage family that originated in China several millennia ago. It is also known by the names Chinese cabbage, celery cabbage, and Peking cabbage.
**Jicama is a crispy, sweet, edible root that resembles a turnip in physical appearance, although the plants are not related. Jicama has been cultivated in South America for centuries, and the vegetable is quite popular in Mexican cuisine. Jicama has a unique flavor that lends itself well to salads, salsas, and vegetable platters.

This recipe for Shrimp with Napa and Jicama Stir Fry serves/makes: 5 (1 cup) servings

Main Ingredient: Shrimp 
Preparation Method: Pan Fried/Sauteed 
Cuisine: Mexican