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Tea-soned Maté Limon Shrimp Stir-Fry

A quick, easy & tea-licious meal that takes 20 minutes to make…


  • 1 lb shrimp, peeled & deveined
  • 1 1/2 TBS loose leaf Keep Fit finely ground
  • 4 TBS canola oil, divided
  • 1 red onion, diced
  • 1 clove garlic, minced
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 1 red bell pepper, chopped
  • 1 can corn, drained & washed
  • 3 TBS teriyaki sauce
  • 1/8 cup cornstarch or arrowroot
  • 3/4 cup chicken broth
  • salt & pepper to taste


1. Combine shrimp and Tea-soning in a large plastic food storage bag and refrigerator for at least 20 minutes.

2. Heat 2 TBS oil in a large wok or skillet over medium-high heat. Add red onion & garlic and sauté until slightly soft, about 3 minutes. Add Tea-soned shrimp and cook until opaque, about 3 minutes. Remove shrimp and reserve.

3. Heat 2 TBS oil in wok. Add zucchini, squash, red bell pepper and corn to wok and sauté until slightly soft, about 3-4 minutes. Stir in the reserved shrimp and add teriyaki sauce.

4. In a bowl, whisk cornstarch and chicken broth together add to wok; cook, stirring until mixture boils. Reduce heat and serve.


Suggested food pairing: Vintage Oolong Rice Pilaf.


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