Shrimp with Ginger-Chili Sauce

Shrimp with Ginger-Chili Sauce

Photo by Robert P.

  • Prep Time


  • Total Time


  • Servings



  • 1-½

    pounds uncooked large shrimp, peeled and deveined

  • 1

    tablespoon cornstarch

  • ¼

    cup orange juice

  • 2

    tablespoons reduced-sodium soy sauce

  • 2

    tablespoons honey

  • 1

    tablespoon rice vinegar

  • ¼ to ½

    teaspoon sriracha Asian hot chili sauce or ⅛ to ¼ teaspoon hot pepper sauce

  • 2

    garlic cloves, minced

  • 2

    teaspoons minced fresh gingerroot

  • 2

    tablespoons canola oil

  • 4

    green onions, finely chopped, divided

  • 3

    cups hot cooked rice


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.


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