A stir-fry dish with flavors of the tropics. Quick to cook and delicious, these shrimp are perfectly sauced.
3⁄4 cup soy sauce
3⁄4 cup lemon juice
1⁄3 cup honey
3 tbsp. toasted Asian sesame oil
1⁄2 cup cornstarch
1 tsp. crushed red pepper, or to taste
3 tbsp. neutral oil, such as canola
6 cups, 3⁄4-in. dice red bell peppers
3⁄4 cup chopped scallions
3 tbsp. finely chopped garlic
3 lb. shrimp (31-40 count), peeled and deveined
6 cups, 3⁄4-in. dice
Chopped cilantro, for garnish
1. Whisk together first 4 ingredients; whisk in cornstarch and crushed red pepper. Reserve.
2. Per order, over high heat, stir-fry 1⁄2 cup red bell pepper in canola oil, until tender-crisp, about 1 minute. Stir in 1⁄2 cup scallion and 1 tsp. garlic; cook 1 minute, stirring constantly. Stir in 1⁄4 lb. shrimp; cook, stirring constantly until shrimp are firm and opaque, about 2 min. Stir in 1⁄2 cup papaya; heat through.
3. Re-whisk soy mixture; stir about 21⁄2 tbsp. into pan. Cook until mixture thickens, about 30 sec.
4. Remove from heat; garnish with cilantro.