Stir-Fried Shrimp with Spicy Orange Sauce

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

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.

Date Added:November 28, 2012
Source:Cooking Light
Course:Main Course