Honey Shrimp and Vegetables
- In a small bowl, combine the corn starch and spices, mix well. Toss the shrimp in the mixture until coated.
- Heat 1 cup of oil in a medium frying pan. Fry the shrimp until golden brown. Drain on a paper towel.
- In a medium bowl, microwave the honey and soy sauce until warm. Mix thoroughly.
- In a large sauté pan, heat the remaining oil over high heat. Add the cabbage, celery and carrots. Stir fry until vegetables wilt, about 10 minutes. Drain any excess liquid. Add the shrimp and sauce, heat until bubbly. Sprinkle with green onions. Serve over white or brown rice.
Recipe Courtesy of Chef Stacey,
ALDI Test Kitchen
1 ½ cups Baker's Corner Corn Starch*
1 teaspoon Stonemill Essentials Iodized Salt
1 teaspoon Stonemill Essentials Ground Black Pepper
1½ teaspoons Stonemill Essentials Garlic Powder
1 pound Sea Queen Jumbo Easy Peel Raw Shrimp, peeled
1 cup + 1 tablespoon Carlini Vegetable Oil, divided
½ cup Berryhill Honey
1 tablespoon soy sauce
1 cup cabbage, thinly sliced
2 stalks celery, julienned into 2-inch pieces
1 carrot, peeled, julienned into 2-inch pieces
2 green onions, chopped
*These are Seasonal items that are only in stores for a limited time and may no longer be available.