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Shrimp with Ginger-Chili Sauce

 Shrimp with Ginger-Chili Sauce
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
6 ServingsPrep/Total Time: 30 min.


  • 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.

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Shrimp with Ginger-Chili Sauce (continued)

Nutritional Facts: 1/2 cup shrimp with 1/2 cup rice equals 269 calories, 6 g fat (1 g saturated fat), 168 mg cholesterol, 405 mg sodium, 32 g carbohydrate, 1 g fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.