Orange Shrimp Stir Fry
Ingredients
Orange Sauce
-
½
cup
orange juice
-
1 ½
teaspoons
orange zest
-
⅓
cup
unsalted chicken stock
-
2
tablespoons
tamari or coconut aminos
-
2–3
tablespoons
honey
-
2
teaspoons
lemon juice or rice wine vinegar
-
½
teaspoon
red chili flakes (optional)
-
2
teaspoons
cornstarch or arrowroot starch
Shrimp Stir Fry
-
1
lb
large shrimp (16/20 count size), peeled and deveined
-
½
teaspoon
kosher salt
-
¼
teaspoon
black pepper
-
½
teaspoon
sesame oil
-
1
tablespoon
refined coconut oil or avocado oil
-
¾
cup
chopped bell peppers, cut into ½-inch pieces
-
1 ¼
cups
stringless sugar snap peas
-
4
cloves
garlic, minced
-
2
teaspoons
minced ginger
-
2
tablespoons
sliced green onions
-
¼
cup
cilantro leaves, packed
-
½
teaspoon
sesame seeds
Instructions
- Whisk together the orange juice, orange zest, chicken stock, tamari, honey, lemon juice, red chili flakes, and cornstarch in a medium bowl to make the sauce, then set it aside.
- Pat the shrimp dry between paper towels to remove moisture, then combine with salt, pepper, and sesame oil in a bowl.
- Heat a wok or skillet over high heat, add oil until it begins to smoke, then add shrimp in a single layer and cook for 1 minute on each side until pink. Transfer to a plate.
- Add bell peppers and sugar snap peas to the wok in a single layer and cook for 1 minute without stirring, then stir and cook until lightly browned and crisp. Add garlic and ginger, stir-frying until fragrant.
- Gradually add the orange sauce to the pan, stirring continuously until it boils and thickens for 1-2 minutes.
- Return the shrimp to the pan, warm through for 1 minute, and season with salt and pepper to taste.
- Serve garnished with green onions, cilantro, and sesame seeds.
Nutrition Facts (estimated)
Servings
4
Calories
210
Total fat
4.5g
Total carbohydrates
18.6g
Total protein
25g
Sodium
650mg
Cholesterol
182mg
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