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This is my new, favorite shrimp dish. As you know, I make shrimp often because they are easy to cook with and often make a quick meal. I can have a great lunch or dinner in a matter of minutes. I often tweak my recipes to suite my taste at the moment, but this is a recipe I’ll never tweak. It’s absolutely delicious! I was sorry I cut the recipe down since I was the only one eating it tonight. I really wanted more. I quickly grabbed my camera so I could snap a picture on this dark and rainy night and share it with you rather than holding back until I make it again. You have the sweet, citrus from the orange and the spicy from the chile paste and it just gives it life to shrimp. I’m going to try this sauce with chicken soon and see how that works. I know my husband will enjoy the sauce, just not so much the shrimp. I even think my daughter will love it!

Stir-Fried Shrimp with Spicy Orange Sauce

Ingredients

  • 1 1/2 pounds peeled and deveined large shrimp
  • 1 Tbsp cornstarch
  • 1/4 cup fresh orange juice, about 1 navel orange
  • 2 Tbsp low-sodium soy sauce
  • 2 Tbsp honey
  • 1 Tbsp rice wine vinegar
  • 1 Tbsp chile paste with garlic
  • 2 Tbsp canola oil
  • 1 Tbsp minced, peeled fresh ginger
  • 3 garlic cloves, minced
  • 1/3 cup chopped green onions

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Place shrimp in a medium bowl. Sprinkle with cornstarch, toss well to coat. Set aside.

Combine orange juice, soy sauce, honey, vinegar, and chile paste. Stir and set aside.

Heat canola oil in a large nonstick skillet or wok over medium-high heat. Add minced ginger and garlic to pan. Stir fry for 15 seconds or until fragrant. Add shrimp mixture, stir fry for 3 minutes. Add the juice mixture and onions, cook for 2 minutes or until the sauce thickens and the shrimp are done, stirring frequently. Serve immediately over rice or noodles.

Source: Cooking Light, August 2007

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