Shrimp with Ginger-Chili Sauce Recipe

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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

Read Reviews
5 2 2
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Directions

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

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: 3 lean meat, 2 starch, 1 fat.

  • 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
  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

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MY REVIEW
Aquarelle User ID: 985301 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."

MY REVIEW
karen1965B User ID: 3830242 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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