Aji Shrimp Stir

Name: Aji Shrimp Stir
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings
Cuisine: Peruvian
Ingredients: 2 tablespoon olive oil; 2 pound shrimp (peeled and deveined); 1 yellow onion (large, thinly sliced); 2 clove garlic (minced); 1 red bell pepper (thinly sliced); 1 yellow bell pepper (thinly sliced); 1 can sweet corn (drained); 2 tablespoon Aji Amarillo paste (mild); 0.5 cup chicken broth; 0.25 cup lime juice; 1 teaspoon salt; 0.5 teaspoon black pepper; 2 cup white rice (uncooked); 0.25 cup fresh cilantro (chopped)

Succulent shrimp quickly sautéed with vibrant bell peppers and corn in a mild aji-inspired sauce, served over a bed of fluffy white rice.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 8
Cuisine: Peruvian
Difficulty: Easy
Cost: $3.70/serving

Dietary

Dairy-Free
Nut-Free
Gluten-Free
High-Protein
Low-Sugar

Ingredients

2 tablespoon olive oil
2 pound shrimp (peeled and deveined)
1 yellow onion (large, thinly sliced)
2 clove garlic (minced)
1 red bell pepper (thinly sliced)
1 yellow bell pepper (thinly sliced)
1 can sweet corn (drained)
2 tablespoon Aji Amarillo paste (mild)
0.5 cup chicken broth
0.25 cup lime juice
1 teaspoon salt
0.5 teaspoon black pepper
2 cup white rice (uncooked)
0.25 cup fresh cilantro (chopped)

Instructions

Cook the 2 cups of white rice according to package directions, or in a rice cooker, while you prepare the shrimp and vegetables.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the 2 pounds of shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove shrimp from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet, then add the 1 large yellow onion and the 2 cloves of minced garlic. Sauté until the onion begins to soften, about 2-3 minutes.
Add the 1 red bell pepper and 1 yellow bell pepper, and 1 (15 ounce) can of sweet corn. Sauté for another 3-4 minutes, until vegetables are tender-crisp.
Stir in the 2 tablespoons of Aji Amarillo paste, 1/2 cup of chicken broth, and 1/4 cup of lime juice. Bring to a simmer.
Return the cooked shrimp to the skillet and toss to coat in the sauce. Cook for 1-2 minutes to heat through. Season with salt and black pepper to taste.
Serve the Aji shrimp and vegetable stir over the white rice. Garnish with chopped fresh cilantro, if desired.

Notes

Aji Amarillo paste can vary in spice level, so taste and adjust to your preference.

Nutrition (per serving)

Calories: 475
Protein: 34 g
Carbohydrates: 48.2 g
Fat: 15 g
Fiber: 4.5 g
Sodium: 580 mg
Saturated Fat: 2.5 g
Sugar: 5 g
Cholesterol: 240 mg