Shrimp with Ginger-Chili Sauce
By á-25087
Rate this recipe
4.8/5
(12 Votes)
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
Details
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.
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