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Sizzling Shrimp Fajita Stir-Fry

Yield: 6 servings | Prep Time: 15 minutes | Cook Time: 10 minutes


  • 1 ½ lb. large raw shrimp, peeled, deveined (21/25 count)
  • 2 tablespoons soy sauce, divided
  • 4 teaspoons cornstarch, divided
  • ¼ cup Nakano® Roasted Garlic Rice Vinegar
  • 3 tablespoons hoisin sauce
  • 2 teaspoons grated fresh ginger
  • 3 tablespoons vegetable oil, divided
  • 1 red onion, cut into thin slivers
  • 1 red bell pepper, cut into thin strips
  • ½ lb. shishito peppers, stemmed
  • Warmed corn or flour tortillas
  • Finely shredded red cabbage
  • Thinly sliced green onions
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  1. Combine shrimp and 2 teaspoons each, soy sauce and cornstarch in medium bowl; let stand 5 min. to marinate. Whisk remaining soy, cornstarch, vinegar, hoisin and ginger in separate bowl until blended.
  2. Heat 1 tablespoon oil in large nonstick skillet on medium-high heat until shimmering. Add half the shrimp; cook undisturbed 2 min. Transfer to clean bowl; repeat with remaining shrimp. Wipe out skillet with paper towel.
  3. Heat remaining oil in same pan until shimmering. Add red onion and peppers. Cook and stir 2-4 min. until peppers begin to blister. Add vinegar mixture; cook and stir 1-2 min. or until sauce is slightly thickened. Add shrimp to pan. Cook, tossing well until shrimp and vegetables are coated with sauce. Fill warmed tortillas with shrimp mixture, cabbage and green onions.


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