Categories: Dinner,Main Dish

Stir-Fried Shrimp with Spicy Orange Sauce

August 15th, 2010

Neutral-tasting canola oil allows the flavors of orange juice, honey, ginger, and chiles to shine. It can also withstand the heat of stir-frying in this tasty take on sweet-and-sour shrimp. Serve over rice or udon noodles.
See Recipe


via: MyRecipes: Dinner Tonight

Comments (1)

 

  1. The Cook says:
    December 14, 2009 at 7:52 am

    Yield: 4 servings (serving size: 3/4 cup)
    Ingredients

    * 1 1/2 pounds peeled and deveined large shrimp
    * 1 tablespoon cornstarch
    * 1/4 cup fresh orange juice
    * 2 tablespoons low-sodium soy sauce
    * 2 tablespoons honey
    * 1 tablespoon rice wine vinegar
    * 1 tablespoon chile paste with garlic (such as sambal oelek)
    * 2 tablespoons canola oil
    * 1 tablespoon minced peeled fresh ginger
    * 3 garlic cloves, minced
    * 1/3 cup chopped green onions

    Preparation

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

    Combine juice, soy sauce, honey, vinegar, and chile paste, stirring with a whisk; set aside.

    Heat canola oil in a large nonstick skillet 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 juice mixture and onions; cook 2 minutes or until sauce thickens and shrimp are done, stirring frequently. Serve immediately.

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