Stir-Fried Shrimp w/ Spicy Orange Sauce

I’ve been on a quest to set a grocery budget and live (or die) by it.  Make a weekly menu and buy only to that menu each week.  So  far, so good.

This recipe is from Cooking Light, August 2007.

No substitutions were made.

spicy orange shrimp 2

Stir-Fried Shrimp with Spicy Orange Sauce

1.5 lbs peeled and deveined large shrimp
1 tblsp cornstarch
1/4 c fresh orange juice
2 tblsp low-sodium soy sauce
2 tblsp honey
1 tblsp rice wine vinegar
1 tblsp chile paste with garlic
2 tblsp canola oil
1 tblsp minced peeled fresh ginger
3 garlic cloves, minced
1/3 c chopped green onions

spicy orange shrimp 3

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 med-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.  Yield: 4 servings.

spicy orange shrimp 4

cartoon-strawberry-9There was a suggestion to serve this over udon noodles or rice.  I had vermicelli in the pantry, so I used that instead, and added in some green beans.  I expected this to be more on the spicy side (hence the name..).  There was a good heat, but not an overwhelming spicy heat.  If you have some shrimp on hand and are able to find the chile paste, this is a great dinner!

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