Better and healthier than Chinese take-out shrimp, this recipe for shrimp with a spicy orange sauce will have you tossing out the delivery menus.
Finally, a new recipe, and it’s a good one. Lately when I’ve had dinner duty I’ve been making a lot of old reliables – chicken parmigiana, Chilean chicken and quick and easy fish dishes. But yesterday I received a big box full of oranges from Florida. What to do, what to do…..
You know that sticky sweet orange chicken at your favorite Chinese restaurant? Well, this isn’t that because it started out as a Cooking Light recipe, very unlike that orange chicken. But this shrimp dish is damn good, even more flavorful than that cloying orange chicken. And it’s low-fat too.
To soak up some of that tasty shrimp sauce I made jasmine rice flavored with garlic, ginger, green onions and orange zest. I adapted my Broccoli with Toasted Garlic recipe to give it more of an Asian, instead of Italian, feel. If you want to give the shrimp even more oomph, I suggest adding sugar snap peas or snow peas, or red bell pepper slices.
Stir-Fried Shrimp with Spicy Orange Sauce
You’ll need a large skillet and two bowls.
- 3/4 lb. peeled and deveined shrimp – buy American only, don’t support Asian slave labor!
- 1/2 Tbsp cornstarch
- 2 Tbsp fresh orange juice – before squeezing the orange, zest it for the rice
- 1 Tbsp soy sauce
- 1 Tbsp honey
- 1/2 Tbsp rice wine vinegar
- 1 Tbsp sriracha
- 1 Tbsp canola oil
- 1/2 Tbsp minced ginger
- 2 garlic cloves, minced
- 1/4 cup cashews — I used halves and pieces
- 3 Tbsp chopped green onions
- Optional – sugar snap peas, snow peas or red bell pepper slices
Toss shrimp and cornstarch together in a medium bowl.
Whisk together the juice, soy sauce, honey, rice wine vinegar, and chili paste in a separate bowl.
Heat a nonstick pan over medium-high heat and add the oil. Stir-fry the ginger and garlic in the pan about 15-30 seconds or until fragrant. Add the shrimp (and peas) and stir-fry for 1-2 minutes, depending on size. Add the sauce, green onions and cashews, and stir-fry until shrimp is cooked through and sauce has thickened, about 2 more minutes.
Original recipe: Stir-Fried Shrimp with Spicy Orange Sauce, Elly Say Sopa
Flavored Jasmine Rice
- 1 cup jasmine rice
- 2 cloves garlic, minced
- 1/2” ginger piece, minced
- 1-1/2 cup water
- 1 green onion, sliced
- ½ tsp orange zest
Rinse rice in 2-3 changes of water and set aside.
Heat oil over medium-low heat in a saucepan. Add garlic and ginger, sauté until just turning golden. Add rice, water and salt and bring to a boil. Lower heat, cover and simmer for 15-20 minutes or until down. Stir in green onions and orange zest.
Spicy Broccoli with Garlic and Ginger
You’ll need a large skillet with lid.
- 2 tsp oil
- 2 bunches of broccoli florets
- 1/4 tsp salt
- 1/4 tsp crushed red pepper
- 1” ginger piece, thinly sliced
- 3 garlic cloves, thinly sliced
- 1/4 cup water
Heat oil in a large skillet over medium-high heat. Add broccoli, salt, crushed red pepper, ginger and sliced garlic. Sauté 2 minutes.
Add 1/4 cup water. Cover, reduce heat to low, and cook for 2 minutes or until broccoli is crisp-tender.