Ingredients

• 2 tablespoons soy sauce
• 1 tablespoon water
• 2 teaspoons Southeast Asian fish sauce
• 4 teaspoons light brown sugar
• 3 tablespoons peanut oil
• 3 cloves garlic, chopped
• 1 tablespoon grated, peeled, fresh ginger
• 1/2 to 1 teaspoon red chile flakes
• 1 pound large shrimp, peeled and deveined
• 1/2 medium red onion, cut in 1-inch dice
• 1 medium yellow pepper, seeded, cut in 1-inch dice
• 1 jalapeno chile, thinly sliced into rounds
• 2 cups cherry tomatoes, halved
• 3/4 cup torn fresh basil leaves
• 1/4 cup torn fresh mint leaves
• 2 tablespoons freshly squeezed lime juice
• Serving suggestion: Jasmine rice

Instructions

1. In a small bowl, combine the soy sauce, water, fish sauce, and sugar; set aside. Heat the oil in a large non-stick skillet over medium-high heat. Add the garlic, ginger, and chile flakes, and cook until fragrant, about 30 seconds. Add the shrimp and stir-fry until pink but still translucent in the middle, about 2 minutes. Transfer the shrimp to a medium bowl with a slotted spoon. Add the onion, pepper, and chile to the skillet, and stir-fry until lightly browned, about 2 minutes. Return the shrimp to the pan along with the soy sauce mixture. Bring to a boil, and stir-fry until the sauce glazes the shrimp, about 1 minute more. Add the tomatoes and stir until coated with sauce, about 15 seconds. Remove pan from the heat, stir in the basil, mint, and lime juice. Transfer to a serving dish, serve immediately.