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PREPARATION: Make sure your rice is already cooking (or cooked and set to warm in an electric rice cooker).
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Prep all of your fruits, juices, and seasonings before you begin and have them handy near the stove as this will cook quickly.
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Whisk together the vinegar with the cornstarch until smooth and set near stove- leave whisk nearby so you can quickly rewhisk if it settles before adding.
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Also, make sure your shrimp is peeled,& deveined and ready to go by the stove (If using raw or precooked frozen shrimp,thaw by running under cold water in a mesh strainer,tossing them with your clean hands to keep them from sticking together, until thawed- drain well and set in a bowl near the stove.) COOKING: Heat oil in a large skillet on medium high heat- you only need enough oil to keep your ingredients from sticking.
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Add shrimp and stir fry until shrimp turns pink and is opaque- no more than 5 minutes from raw, or just 1 minute for precooked shrimp.
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Remove from pan using a slotted spoon and set aside.
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Add orange juice, lime juice, sugar,pineapple, papaya, and mango to the pan and stir to coat.
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Quickly rewhisk the cornstarch mixture and add to the pan- stirring constantly.
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Bring to a boil and cook for about 1 minute, until sauce thickens slightly, stirring constantly.
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Return shrimp to the pan and cook 1 minute or until heated through, stirring constantly.
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Immediately remove from the heat.
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Serve over hot cooked rice and garnish if desired with a sprinkling of fresh herbs.
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TIP: To make pretty rice mounds, press the hot rice into a 1 cup measuring scoop or a small custard cup- place plate on top and flip over- when you remove the mold, a nice rounded dome of rice will be on the plate.
