“This attractive and delicious stir-fry makes a perfect dinner for two,” says Nancy Zimmerman of Cape May Court House, New Jersey. “Mandarin oranges and snow peas add color and flavor, plus it's quick and easy to make.”
Featured In: 84 Lemon Recipes from Tart to Sweet
- 1 can (11 ounces) mandarin oranges
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1 tablespoon reduced-sodium soy sauce
- 1 package (6 ounces) frozen snow peas, thawed
- 1 cup sliced fresh mushrooms
- 1 small onion, thinly sliced
- 1 teaspoon canola oil
- 1/2 pound uncooked medium shrimp, peeled and deveined
- 1 small garlic clove, minced
- 3 tablespoons slivered almonds, toasted
- Hot cooked rice, optional
- Drain oranges, reserving juice; set oranges aside. In a small bowl, combine cornstarch, salt, ginger and reserved juice until smooth. Stir in soy sauce; set aside.
- In a large nonstick skillet or wok, stir-fry the peas, mushrooms and onion in oil for 2-3 minutes or until crisp-tender. Add shrimp and garlic; stir-fry 3 minutes longer.
- Stir cornstarch mixture and add to the pan. Add oranges. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with almonds. Serve with rice if desired. Yield: 3 servings.
Originally published as Garlic Almond Shrimp in Cooking for 2 Fall 2007, p55
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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