Thai Shrimp Stir-fry with Tomatoes and Basil - Slimmed

• 2 tablespoons soy sauce
• 1 tablespoon water
• 2 teaspoons Southeast Asian fish sauce
• 4 teaspoons light brown sugar
• 3 tablespoons peanut oil
• 3 cloves garlic, chopped
• 1 tablespoon grated, peeled, fresh ginger
• 1/2 to 1 teaspoon red chile flakes
• 1 pound large shrimp, peeled and deveined
• 1/2 medium red onion, cut in 1-inch dice
• 1 medium yellow pepper, seeded, cut in 1-inch dice
• 1 jalapeno chile, thinly sliced into rounds
• 2 cups cherry tomatoes, halved
• 3/4 cup torn fresh basil leaves
• 1/4 cup torn fresh mint leaves
• 2 tablespoons freshly squeezed lime juice
• Serving suggestion: Jasmine rice

1. In a small bowl, combine the soy sauce, water, fish sauce, and sugar; set aside.
2. Heat the oil in a large non-stick skillet over medium-high heat.
3. Add the garlic, ginger, and chile flakes, and cook until fragrant, about 30 seconds.
4. Add the shrimp and stir-fry until pink but still translucent in the middle, about 2 minutes.
5. Transfer the shrimp to a medium bowl with a slotted spoon.
6. Add the onion, pepper, and chile to the skillet, and stir-fry until lightly browned, about 2 minutes.
7. Return the shrimp to the pan along with the soy sauce mixture.
8. Bring to a boil, and stir-fry until the sauce glazes the shrimp, about 1 minute more.
9. Add the tomatoes and stir until coated with sauce, about 15 seconds.
10. Remove pan from the heat, stir in the basil, mint, and lime juice.
11. Transfer to a serving dish, serve immediately.

soy sauce, water, fish sauce, light brown sugar, peanut oil, garlic, fresh ginger, red chile flakes, shrimp, red onion, yellow pepper, jalapeno chile, cherry tomatoes, basil, mint leaves, freshly squeezed lime juice, suggestion

Taken from www.foodnetwork.com/recipes/food-network-kitchens/thai-shrimp-stir-fry-with-tomatoes-and-basil-slimmed-recipe.html (may not work)