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Xuxu and Shrimp with Chile and Lemon

By Andrea Albin

4.6

(10)

Image may contain Dish Food Meal Plant Seafood Animal Sea Life and Bowl
Xuxu and Shrimp with Chile and LemonJohn Kernick

Crisp chayote goes by a raft of different names, but its Brazilian one, xuxu, was the inspiration for this quick stir-fry. The dish's vivid good looks echo its primal shout of flavor. After the shrimp, xuxu, and hearts of palm are cooked, they're tossed with a raw sauce of garlic, onion, jalapeño, and lots of lemon juice, which keeps everything sparkling and very fresh-tasting.

Serve with:

steamed rice

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