Thursday, March 21, 2013

Spicy Orange Stir-Fried Shrimp

Okay, I think THIS is my new favorite recipe.  I have been searching the ends of the internet for a spicy orange shrimp (or chicken) recipe that didn't pack a ton of calories and bad fats.  I HAVE FOUND IT, PEOPLE.

Feast, and enjoy.  I served with brown rice and roasted green beans.  The serving size (3/4 c.) of shrimp doesn't seem like much, but it is plenty!

Spicy Orange Stir-Fried Shrimp

(adapted from Cooking Light)

  • 1 1/2 pounds peeled and deveined large shrimp (this is 2 lbs before peeling)
  • 1 tablespoon cornstarch
  • 1/3 cup fresh orange juice plus zest of 1/2 the orange
  • 2 tablespoons low-sodium soy sauce
  • 1.5 - 2 tablespoons honey
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon Sriracha
  • 2 tablespoons canola oil
  • 1 tablespoon minced peeled fresh ginger
  • 3 garlic cloves, minced
  • 1/3 cup chopped green onions

  1. Place shrimp in a medium bowl. Sprinkle with cornstarch; toss well to coat. Set aside. 
  2. Combine juice, soy sauce, honey, vinegar, and chile paste, stirring with a whisk; set aside.
  3.  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.

I didn't make a lot of changes to the original recipe, except to add orange zest and increase the amount of orange juice.  Honestly, I just used the juice of one orange and didn't measure it. 

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