- Cook Time
- Prep Time
- 1 1/2 pounds jumbo shrimp, peeled and deveined
- 2 tablespoons ginger preserves
- Juice of 2 limes
- 1/2 cup coarsely chopped cilantro leaves
In a large skillet, heat 2 tablespoons extra-virgin olive oil over medium-high heat. Add the shrimp and stir-fry until partially cooked, 1 to 2 minutes. Stir in the ginger preserves and cook until the shrimp are pink and firm, about 2 minutes more. Remove from the heat and toss with the lime juice and cilantro; season to taste with salt and pepper.