Stir-Fried Shrimp with Spicy Orange Sauce

By Addie

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

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

Place shrimp in a medium bowl. Sprinkle with cornstarch; toss well to coat. Set aside.

Combine juice, soy sauce, honey, vinegar, and chile paste, stirring with a whisk; set aside.

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.
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REVIEWS:

Great! Easy, fast and delicious. It was spicy, but we love spicy so that was a plus.

Whole family enjoyed this, and was quick to make. I added thinly sliced green pepper with the garlic and ginger, and garnished with shredded carrots when serving to add some color and veggies. I would make this for company for a casual, Asian themed dinner.

I cut the shrimp in half since there were only 2 of us, but made the full sauce recipe. Very good, I would certainly serve to company for a casual dinner party.

We LOVE this recipe. One of our favorites!! Lots of flavor & so easy!! The chile paste gives it some bite. Make exactly like recipe. Serve with rice and usually sugar snap peas.

This was good. It's just two of us so I used 1/2 amount of shrimp but created the same amount of sauce. I like spicey so I added a bit more chili paste. My sauce had a funny texture so I will try again and thin with water. Not sure if it was the cornstarch or what but will keep refining this one. Otherwise, a good, easy solid recipe for during the week.

This is so easy and so wonderful. I will make this for guests. I served it over rice and with a simple salad.

I made this for a quick, week-night meal for myself and my boyfriend. It turned out great! It was very easy and included items I usually have on hand. It is spicy - I may reduce the chili next time around. One note, if you like a lot of sauce in your stir-fry, I would double it. I used only half the shrimp but kept all other ingredients the same and was pleased with the amount of sauce. It wouldn't have been enough for me had I used an entire pound of shrimp. This is definitely one I'll be making again.

Super easy and super tasty. Reminiscent of PF Chang's Orange Peel Shrimp. We served over brown rice with sautéed spinach on the side. Will definitely make again.

We love this recipe. I've made it with chicken and shrimp. Pre-cooked frozen shrimp work too, just be sure to thaw and not overcook. Also, I've added in pineapple, peppers, and/or tomatos depending on what's onhand.

This is an amazing recipe! I was surprised how great it tasted, it's better than restaurant dishes! I added some additional veggies. I would double the sauce if you like a lot of sauce. I plan to make this as an appetizer for my next party.

Amazingly good and my entire family (including 2 young kids) loved this!! I made it 3 nights ago and they've asked for it again every night since then. Best of all, it's super easy and fast to make. I made it exactly per the recipe except I used Sweet Chili Sauce in place of the hotter sauce (can't recall what the recipe calls for). So good!!

We loved this delicious and easy dish, but it definitely needs vegetables! I made the recipe as written, but I used fresh chives instead of green onions because I had them on hand. I did wait to add them in until just before serving to retain their flavor. We will make it again, but double the sauce (but with only 2-3 T of honey) and serve over steamed broccoli or sugar snap peas and rice. Toasted sliced almonds would also make a delicious texture and flavor addition.

Excellent! Quick, easy, and husband says best Cooking Light recipe yet. I took others suggestions and used 1lb of shrimp with full sauce recipe and this was perfect. Used orange peel in the sauce and this made the orange flavor stand out a bit more, only used 1 tbsp of honey and substituted tamari for the regular soy sauce. It is spicy as others have suggested, we liked it. Served with brown rice and some snap peas. Really, really great!

Very delicious and will certainly make again. It had just the right flavors and was not too spicy (with the addition of the orange zest to the sauce). I substituted rice garlic vinegar for the rice wine and used powdered ginger. We served up jasmine rice that I flavored with green onions, orange zest, and ginger. Yum

This was delicious -- very flavorful and spicy. I, like others mentioned, also made the full recipe sauce (with a bit extra chili paste) but only half the shrimp (and half the oil, garlic, ginger and onions). Served with brown rice and steamed sugar snap peas. Will definitely make again.

This will be my go-to stir fry recipe from now on. It is so delicious. I have made it with shrimp and also substituted chicken, which worked great. I also added frozen snap peas while cooking the shrimp/chicken to make the dish a little more substantial. I also like this recipe because if you cook regularly you will probably have most of these ingredients, so it doesn't cost a ton to make.

This was very good and really liked the sauce. I halved the shrimp portion and kept the sauce amounts the same. I did not use chili sauce but put in a few red pepper flakes.

Delicious! Easy, flavorful meal with a kick to it! I made it for my boyfriend and I last night. I added a bit more orange juice than it called for because I wanted a very orangey taste. I also ended up adding about a 1/2 tbsp of cornstarch to the sauce to make it a bit thicker. Otherwise I made the recipe as is. Tastes good the next day as well - the flavors mix together even more. It was a big meal for two people, so next time I will reduce the amount of shrimp to 1lb or a little less and add in some snap peas, peppers and pineapple. will be making this again