- 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
- 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.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Shrimp with Ginger-Chili Sauce
"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."
"Our whole family loved this! We did add some stir fry vegetables to add to the nutrition. Great flavor, great sauce!"