Spicy Shrimp Stir Fry
Spicy Shrimp Stir Fry


3 tablespoons lemon juice.

2 tablespoon dry white wine.

2 teaspoons olive oil.

2 tablespoons garlic paste.

400g Shrimp.

2 cups     McCain French stir fry.

1 bay leaf.

¼ teaspoon crushed chili.

¼ teaspoon salt to taste.

2 tablespoon chopped fresh parsley.




  1. Combine lemon juice, wine, olive oil and garlic in a medium bowl. Add shrimp and toss to coat. Cover and marinate in the refrigerator for 15 minutes, tossing occasionally. Drain well, reserving marinade.
  2. Heat 1 teaspoon oil in a large non-stick pan over medium-high heat. Add shrimp and cook, turning once, until barely pink, about 40 seconds per side; transfer to a plate. Add McCain French Stir fry, bay leaf, crushed red pepper and the reserved marinade to the pan; continue to fry until no visible water in the pan.
  3. Return the shrimp and any accumulated juices to the pan; heat through.
  4. Season with salt, sprinkle with parsley and serve immediately.