Stir-Fried Shrimp with Spicy Orange Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Neutral-tasting canola oil allows the flavors of orange juice, honey, ginger, and chiles in the sauce to shine. It can also withstand the heat of stir-frying in this tasty take on sweet-and-sour shrimp. Serve over rice or udon noodles. Ingredients:
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 |
Directions:
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.
4. Wine note: Stir-Fried Shrimp with Spicy Orange Sauce needs a wine with a lot of bold fruit to go up against the punch of chiles, ginger, and garlic. My favorite choice, rosé, may be conventional, but wait until you taste a good one. Rosés are fruity (like many red wines) but cool and refreshing (like a white). Try Marqués de Cáceras Rosé 2006 from Rioja, Spain. It's a steal at $8. -Karen MacNeil
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