Sizzling Shrimp Fajita Stir-Fry

(Family Features) A distinctive and unexpected ingredient like rice vinegar is an easy way to bring faraway flavors to your favorite summer dishes. This pantry staple adds an Asian-inspired flavor to recipes of all kinds, from marinades to high-end meals.

Find more flavorful ways to put an Asian twist on your summer dishes at

Sizzling Shrimp Fajita Stir-Fry

Prep time: 15 minutes
Cook time: 10 minutes
Servings: 6

1 1/2 pounds large, raw shrimp, peeled and deveined (21-25 shrimp total)
2 tablespoons soy sauce, divided
4 teaspoons cornstarch, divided
1/4 cup NAKANO Roasted Garlic Rice Vinegar
3 tablespoons hoisin sauce
2 teaspoons grated fresh ginger
3 tablespoons vegetable oil, divided
1 red onion, cut into thin slivers
1 red bell pepper, cut into thin strips
1/2 pound shishito peppers, stemmed
6 warmed corn or flour tortillas
1/2 cup finely shredded red cabbage
1/4 cup thinly sliced green onions

In medium bowl, combine shrimp, 2 teaspoons soy sauce and 2 teaspoons cornstarch; let stand 5 minutes to marinate.

In separate bowl, whisk remaining soy sauce, remaining cornstarch, rice vinegar, hoisin sauce and ginger until blended.

In large nonstick skillet over medium-high heat, heat 1 tablespoon oil until shimmering. Add half of shrimp; cook 1 minute on each side. Transfer to clean bowl; repeat with remaining shrimp. Wipe out skillet with paper towel.

In same pan, heat remaining oil until shimmering. Add red onion, bell pepper and shishito peppers. Cook, stirring, 2-4 minutes until peppers begin to blister. Add vinegar mixture; cook, stirring, 1-2 minutes, or until sauce is slightly thickened. Add shrimp to pan. Cook, tossing well until shrimp and vegetables are coated with sauce.

Fill tortillas with shrimp mixture, cabbage and green onions.