Prepare shrimp, scallions, garlic, ginger and plums. Make sure to keep each of these items separate. Set aside until you are ready to stir-fry.
In a medium bowl, combine sherry, brown sugar, ketchup, soy sauce, lime juice, sesame oil, cayenne and cornstarch. Set aside.
Heat oil in a large (12") saute pan or wok over med-high heat until you see oil shimmering. Add ginger and garlic and stir-fry for about 15 seconds, stirring constantly (do not burn). Add shrimp and stir-fry until opaque, 2-3 minutes. Add liquid mixture, scallions and plums; simmer until liquid thickens, about 2-3 minutes.
Serve on top of steamed rice.
Notes
Serving: Each serving is approximately 1-1/3 cups.Ginger & Garlic: When it comes to ingredients, like ginger and garlic, I prefer to use fresh ginger paste in a recipe like this. I find it incorporates better and it's very handy to keep in the fridge. I also prefer the already minced garlic (found in the produce section) in a large jar. It's a great thing to keep in the fridge too. Having these items around also cuts way down on preparation time which I love.For optimal outcomes when making this shrimp stir fry, I recommended referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.