Ingredients Jump to Instructions ↓

  1. 1-1/2 pounds uncooked large shrimp, peeled and deveined

  2. 1 tablespoon cornstarch

  3. 1/4 cup orange juice

  4. 2 tablespoons reduced-sodium soy sauce

  5. 2 tablespoons honey

  6. 1 tablespoon rice vinegar

  7. 1/4 to 1/2 teaspoon sriracha Asian hot chili sauce or 1/8 to 1/4 teaspoon hot pepper sauce

  8. 2 garlic cloves, minced

  9. 2 teaspoons minced fresh gingerroot

  10. 2 tablespoons canola oil

  11. 4 green onions, finely chopped, divided

  12. 3 cups hot cooked rice

Instructions Jump to Ingredients ↑

  1. Pat shrimp dry with paper towels. In a large bowl, combine shrimp and cornstarch. In a small bowl, combine the orange juice, soy sauce, honey, vinegar and chili sauce; set aside. In a wok or large skillet, stir-fry garlic and ginger in oil for 30 seconds. Add shrimp; stir-fry for 3 minutes. Stir half of the onions into the orange juice mixture; add to the pan. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened and shrimp turn pink. Sprinkle with remaining onions. Serve with rice. Yield: 6 servings.


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