Monday, October 10, 2011

Stir-Fried Shrimp with Spicy Orange Sauce

If you have allergies or a cold, I suggest you make this soon. What a way to introduce a recipe....
The reason I suggest it is because it's a really good meal and has a great spice factor that will clear you right up. This is a Cooking Light recipe that you can change up however you like. Add in your favorite veggies, serve it over brown rice, rice noodles, however you like. I thought it was great with steamed broccoli...a little sauce on the broccoli was so good!

Stir-Fried Shrimp with Spicy Orange Sauce
adapted from Cooking Light

1 lb peeled and deveined shrimp
1 tbsp cornstarch
1/4 cup fresh orange juice
2 tbsp low sodium soy sauce
2 tbsp honey
1 tbsp rice wine vinegar
1 1/2 tsp Sriracha sauce
2 tbsp canola oil
3 garlic cloves, minced
1 tbsp minced peeled fresh ginger
baby corn
water chestnuts
snap peas
1 carrot, julienned

Pat shrimp dry and toss with cornstarch.
Whisk together orange juice, soy sauce, honey, vinegar, and Sriracha.
Heat oil over medium high heat. Add ginger and garlic and stir fry for fifteen seconds. Add shrimp and stir fry another three minutes. Add veggies and juice mixture and cook another two minutes or until sauce thickens, shrimp is done, and veggies are crisp-tender.
Serve over rice, noodles, or more veggies.

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