Cooking up delicious shrimp can be done in the comfort of your own home. It’s also a great introduction to using a Wok in the kitchen. Woks are fantastic cooking tools and make for a phenomenal shrimp and asian inspired dishes. I love this recipe for how warm and bright it tastes even in the depths of wintertime. You are welcome to squeeze your own fresh juice for this recipe, although using pre-made juice is just as delicious. Trust me, this recipe tastes just as good as take out only it’s better for you. Serve over a bed of cauliflower rice or white rice, you can’t go wrong.
- 1.5 pounds peeled and deveined medium to large shrimp
- 1 tablespoon cornstarch
- 1.5 cups orange juice
- 2 tablespoons honey
- 1 tablespoons rice wine vinegar
- 1 tablespoon chile paste
- 2 tablespoons canola oil
- 1 tablespoon minced & peeled ginger
- 3 garlic cloves, minced
- 1/2 cup chopped green onions
Place the shrimp into a medium bowl. Sprinkle the shrimp with cornstarch; toss well and coat. Set aside. Combined the juice, soy sauce, honey, vinegar and chile paste, stirring with a whisk; set aside. Heat the oil in a large wok or nonstick skillet over medium-high heat. Add minced ginger and garlic to pan; stir-fry 30-60 seconds or until fragrant. Add the shrimp and stir-fry for 3 minutes. Be careful not to overcook as shrimp texture will turn gummy. Add wet mixture and onions, stir and cook for 2-4 minutes until the sauce thickens and shrimp are done, stirring frequently. Serve immediately.
