Lime and Cashew Shrimp Stir-Fry

Cross Contamination

• Avoid cross-contact between raw shrimp and ready-to-eat foods. Use separate cutting boards, utensils, and plates for raw seafood. Clean all surfaces with hot soapy water after handling shrimp.

Cooking Temperature

• Stir-fry at 400°F (200°C) or higher to ensure shrimp cook quickly and evenly. Shrimp should reach an internal temperature of 145°F and turn opaque throughout.

Storage

• Store raw shrimp on the bottom shelf of the refrigerator, below other ingredients. Use within 1-2 days when refrigerated at 40°F or below. Cooked stir-fry can be stored for up to 3 days in airtight containers.

High Risk Population

• Shellfish allergies can cause severe anaphylactic reactions. This dish is NOT safe for individuals with shellfish allergies. Use extreme caution when serving to children, elderly, or immunocompromised individuals.

Allergen Warning

• Clearly label all allergens (shellfish, tree nuts, soy) when serving. When cooking for guests, ask about allergies beforehand and never reuse marinade that contacted raw shrimp.

Handling

• Keep shrimp cold until ready to cook. Do not leave shrimp at room temperature for more than 2 hours (1 hour if ambient temperature is above 90°F). Discard any shrimp with a strong fishy odor or slimy texture.

Equipment Safety

• Stir-frying involves a wok at very high temperatures. Use long-handled utensils and oven mitts. Stand back when adding ingredients to prevent oil splatter burns.