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A shrimp stir-fry with the exotic flavors of the Hawaiian islands. Lawry’s® Hawaiian Marinade features tropical fruit juices, like papaya and pineapple.
1 tablespoon vegetable oil
1 pound large shrimp, peeled and deveined
1 1/2 cups thinly sliced red bell pepper
1 cup small broccoli florets
1/2 cup julienned carrots
1/2 cup coarsely chopped onion
1/2 cup sugar snap peas
1/2 cup Lawry's® Hawaiian Marinade With Tropical Fruit Juices
1 can (8 ounces) pineapple chunks in juice, drained
Heat oil in large skillet on medium-high heat. Add shrimp; cook and stir 2 minutes or just until shrimp turn pink. Remove shrimp from skillet. Set aside.
Stir vegetables into skillet. Cook and stir 4 minutes or until tender-crisp.
Return shrimp to skillet. Add marinade and pineapple chunks; cook and stir 2 minutes or until heated through. Serve over cooked rice, if desired.
(Amount per serving)
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