Shrimp in a spicy peach sauce... That's the short-long of this Asian-inspired seafood dish. Serve alongside a batch of jasmine rice or brown rice for a complete culinary experience. It has plenty of a-peel.
Combine ginger, lime juice, garlic and red pepper flakes in medium bowl. Add shrimp; refrigerate 10 minutes. Heat 1 tbsp. oil over high heat in wok or large skillet. Add celery, onion, red bell pepper and peas; cook 1 minute. Remove from pan and heat remaining oil over high heat. Add shrimp; cook, stirring constantly, for 3-4 minutes or until shrimp is cooked through. Stir in cooked vegetables and chutney. Garnish with cilantro and Mandarin orange sections. Sprinkle with chopped peanuts and serve immediately.
Ready in 40 min