Stir-Fried Shrimp with Spicy Orange Sauce
02 Wednesday May 2012
Written by Maeghan in Asian, Less than 30 minutes, Seafood
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
25 comments
Amy said:
May 2, 2012 at 8:21 am
YUM. This looks so good. I know my Husband, lover of all things spicy, would really enjoy this dish and it seems like such a simple recipe that I wouldn’t mind making two batches. One super spicy for him and one medium-spicy for me!
maeghan said:
May 2, 2012 at 8:28 am
I used just over 2 tsp since it was for me and it was great – I’m not a super spicy fan. For your husband, I’d say maybe even a smidge more than the Tbsp the recipe calls for would make him happy 🙂
Marigene said:
May 2, 2012 at 10:24 am
Looks and sounds delicious!
Jaida (Sweet Beginnings) said:
May 2, 2012 at 11:02 am
This looks delicious!! I love shrimp – and spicy!!
Jenn and Seth (@HomeSkilletCook) said:
May 2, 2012 at 4:09 pm
yum, this stir fry sounds delicious! love the combination of citrus and spicy heat!
Sarah @ Homestyle Cooking Around The World said:
May 2, 2012 at 5:23 pm
Yum, Yum and double yum! I love shrimp and also cook it quite often. I will have to try this one very soon! Love your recipes and photos!
Cheryl said:
May 4, 2012 at 11:07 am
I am not a fan of shrimp…but everyone else in my family is! I am going to have to make this for them…sounds delicious! Thanks sharing the recipe1
xoxo
Cheryl
DB said:
May 4, 2012 at 1:06 pm
What size shrimp did you use? Congratulations on making the foodbuzz Top 9!
maeghan said:
May 4, 2012 at 2:33 pm
Thank you! I tend to purchase what is on sale when stir-frying, I believe these were 41-50 count.
Just Baked said:
May 4, 2012 at 7:26 pm
Congrats on the top 9! Awesome! This looks amazing! And it’s from Cooking Light? Bonus! 😀
maeghan said:
May 5, 2012 at 11:59 am
Give it a try. The sauce would probably make the polenta taste great!
Stefany said:
May 5, 2012 at 7:27 pm
This was fabulous! Thanks for sharing!
maeghan said:
May 5, 2012 at 7:55 pm
So glad you liked it!
Tommy said:
May 6, 2012 at 5:01 pm
I think Stir-Fried Shrimp with Spicy Orange Sauce is a solid blog article and you do a solid job of posting with good details. Tom – http://www.ep2p4u.com
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May 8, 2012 at 12:35 pm
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Averil said:
May 11, 2012 at 2:29 pm
Love this recipe… light and delicious and packed with flavour 🙂
Robin A said:
May 14, 2012 at 9:05 pm
Great recipe! Used chicken but will use shrimp next time.
Carole said:
May 20, 2012 at 6:21 pm
Great recipe. Would you be happy to put up a link to it in my Food on Friday – Asian Food Series.
Susaye said:
June 5, 2012 at 6:13 pm
This turned out AMAZING! I substituted Sriracha for chili paste and added about a 1/4cup more of OJ to add more orange flavor. Great recipe!
viviannawood8397 said:
June 26, 2012 at 8:12 pm
Reblogged this on viviannawood.
Amanda said:
April 22, 2013 at 9:13 am
Hey Maeghan,
I’m super excited to make this amazing dish for my husband’s birthday dinner tomorrow, but was curious as to how many servings the above recipe is for? Thanks for the info!
Amanda
Maeghan said:
April 22, 2013 at 9:29 am
It really depends on how much you eat, but about 4 servings of 3/4 cup
Amanda said:
April 22, 2013 at 10:08 am
Thanks so much Maeghan!
Maeghan said:
April 22, 2013 at 10:12 am
No problem! Enjoy!
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January 27, 2014 at 11:47 am
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