Ingredients
1/4
cup vegetable oil
6
large garlic cloves, finely chopped
2
pounds uncooked medium shrimp, peeled and deveined
2
large carrots, cut into julienne strips (2 cups)
1/2
teaspoon crushed red pepper (flakes), if desired
1/4
cup chopped fresh cilantro
Hot cooked rice, if desired
Preparation
Heat large skillet or wok over medium-high heat. Add oil; rotate skillet to coat side.
Add garlic; stir-fry 1 minute. Add shrimp; stir-fry 1 minute. Add carrots and red pepper flakes; stir-fry about 3 minutes or until shrimp are pink and firm and carrots are crisp-tender. Stir in cilantro.
Serve over rice.
