Shrimp with Ginger-Chili Sauce

By á-25087

Ingredients

• 1-1/2 pounds uncooked large shrimp, peeled and deveined
• 1 tablespoon cornstarch
• 1/4 cup orange juice
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1/4 to 1/2 teaspoon sriracha Asian hot chili sauce or 1/8 to 1/4 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

Preparation

Step 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.