Orange-Ginger Shrimp

Orange-Ginger Shrimp

Skip the takeout and whip up this quick Chinese-style meal of stir-fried shrimp, steamed rice and oven-roasted baby bok choy.

Orange-Ginger Shrimp

  • Ingredients:
  • 1 lb shrimp, peeled and deveined
  • 1 teaspoon cornstarch
  • 1/3 cup plus 2 teaspoons orange juice, divided
  • 1 tablespoon dry sherry (or Chinese rice wine)
  • 1/4 teaspoon sriracha, chili garlic sauce or Tabasco
  • 2 tablespoons vegetable oil
  • 1 tablespoon fresh ginger, finely chopped
  • 3 or 4 scallions, chopped

Preparation:
In a small bowl, combine the shrimp, cornstarch and 2 teaspoons of the orange juice. Toss to coat and set aside.

Whisk the remaining 1/3 cup orange juice, sherry and sriracha together in a small bowl and set aside.

Heat the vegetable oil in a large pan over high heat. Add the ginger and stir-fry for about 1 minute, until fragrant. Add the shrimp and continue cooking just until it turns opaque, about 1-1/2 minutes. Add the orange juice mixture and continue cooking until the sauce starts to thicken. Stir in the scallions and serve.

Makes 4 servings

To complete the meal:
While you prepare the shrimp, cook up some steamed white rice and the roasted baby bok choy recipe below.

Roasted Baby Bok Choy:
Preheat the oven to 450°F. Arrange 4 heads of baby bok choy (about 1 to 1-1/4 lbs) on a baking sheet coated with nonstick spray. Brush on all sides with sesame oil (or vegetable oil), season with salt and pepper and roast for 8 to 10 minutes, turning once or twice until wilted and tender.

comments & replies

search our recipes

weekly newsletter

top recipes

how to cook

shopping

Sur La Table Healthy Eating_300x250

desserts, drinks & more

sponsored

Slow Cooker Savvy Online Cooking Class from Craftsy Sweet and Simple Ten Classic Desserts Online Cooking Class from Craftsy Mexican Street Foods Tacos and Salsas Online Cooking Class from Craftsy