I’m all for easy weeknight meals. Especially with the level of toddler crankiness we’ve been dealing with as of late.
Terrible twos… they are no joke. He’s lucky he’s such a cutie
Anyhow, this is a quick and easy weeknight meal that packs a lot of flavor. It’s nice and spicy, yet sweet from the orange and honey.
I served these shrimp on top of rice that I cooked in some veggie stock. I tossed a dried bay leaf and a pinch of kosher salt in the rice cooker with it and got on with dinner.
I like keeping a bag of shrimp in the freezer, since they cook up so quickly. It’s perfect weeknight meal material. My bag was only a pound, but I didn’t bother cutting down the rest of the ingredients. It worked out great!
Stir-Fried Shrimp with Spicy Orange Sauce
Cooking Light August 2007
Yield: 4 servings (serving size: 3/4 cup)
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
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.
*Optional: use Gluten Free
Amount per serving:
Calories from fat: 30%
Saturated fat: 1.1g
Monounsaturated fat: 4.6g
Polyunsaturated fat: 3.2g
Big Flavors Rating: 4 Stars