Honey Garlic Shrimp
Ingredients
The sauce
-
2
large
oranges
-
1
tablespoon
honey
-
2
tablespoons
reduced or gluten-free sodium soy sauce
-
1
tablespoon
unseasoned rice vinegar
-
1
tablespoon
cornstarch
-
1/4
teaspoon
Kosher salt
-
1/4 to 1/2
teaspoon
red pepper flakes
The shrimp
-
32
jumbo
shrimp, peeled and deveined
The aromatics
-
6
cloves
garlic, minced
-
1
tablespoon
finely minced fresh ginger
-
2
scallions
whites thinly sliced, greens cut into 2-inch lengths
For cooking
-
1
tablespoon
canola oil, divided
For serving
Instructions
- Grate the zest from one orange and juice both oranges into a bowl.
- Whisk together the orange juice, honey, soy sauce, and vinegar with some water.
- Mix cornstarch with a tablespoon of the orange-soy mixture to form a paste, then combine it back into the rest of the mixture.
- Pat the shrimp dry and season with salt and pepper.
- Heat oil in a skillet over medium-high heat and cook half of the shrimp until bright pink on both sides, then set aside.
- Repeat with the remaining shrimp.
- In the same skillet, add more oil and sauté garlic, ginger, scallion whites, and red pepper flakes until fragrant.
- Add the orange-soy mixture and zest, cooking until thickened.
- Return the shrimp to the skillet, add scallion greens, and toss to coat.
- Serve the shrimp over rice.
Nutrition Facts (estimated)
Servings
4
Calories
180
Total fat
4.5g
Total carbohydrates
22g
Total protein
13g
Sodium
666mg
Cholesterol
85mg
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