Shrimp with Ginger-Chili Sauce Recipe
Shrimp with Ginger-Chili Sauce Recipe photo by Taste of Home
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Shrimp with Ginger-Chili Sauce Recipe

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Sweet and peppery ginger complements spicy chili sauce in this cook-friendly shrimp stir-fry. It’s ideal for nights when a quick, wholesome dinner is in order. —Carole Resnick, Cleveland, OH
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1 cup: 269 calories, 6g fat (1g saturated fat), 168mg cholesterol, 405mg sodium, 32g carbohydrate (7g sugars, 1g fiber), 21g protein Diabetic Exchanges: 2 starch, 3 lean meat, 1 fat.


  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.
  2. 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.
  3. 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. Yield: 6 servings.
Originally published as Shrimp with Ginger-Chili Sauce in Country Woman August/September 2009, p41

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Aquarelle 238771
Reviewed Dec. 5, 2015

"My daughter is at the kitchen table gobbling down a second helping of this as I type. Because I started with only a pound of shrimp I adjusted the amounts of the sauce ingredients down accordingly, but next time I think I'd go with a full recipe for some extra sauce to drizzle over the rice. It's clementine season so I juiced a couple of them instead of using regular OJ. This is really good. I might consider adding some veggies next time as well."

karen1965B 105158
Reviewed Aug. 11, 2010

"Our whole family loved this! We did add some stir fry vegetables to add to the nutrition. Great flavor, great sauce!"

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