Orange Almond Shrimp Recipes

GARLIC ALMOND SHRIMP

Steps:

• Drain oranges, reserving juice; set oranges aside. In a small bowl, combine cornstarch, salt, ginger and reserved juice until smooth. Stir in soy sauce; set aside., In a large nonstick skillet or wok, stir-fry the peas, mushrooms and onion in oil for 2-3 minutes or until crisp-tender. Add shrimp and garlic; stir-fry 3 minutes longer. , Stir cornstarch mixture and add to the pan. Add oranges. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with almonds. Serve with rice if desired.

MANDARIN-ALMOND SHRIMP

Steps:

• Peel shrimp. (If shrimp are frozen, do not thaw; peel in cold water.) Make a shallow cut lengthwise down back of each shrimp; wash out vein.
• Heat oven to 350°F. Mix water, mushrooms, rice, salt, ginger, onion, garlic and shrimp in ungreased square baking dish, 8x8x2 inches. Cover tightly and bake 35 to 40 minutes or until liquid is absorbed and shrimp are pink and firm.
• Stir in almonds, orange segments and pea pods. Cover and let stand about 3 minutes or until pea pods are hot. Serve with soy sauce.

ORANGE - ALMOND SHRIMP

Steps:

• Toast almonds in a large non-stick skillet over medium heat. Remove to a plate and set aside.
• Warm oil in the same skillet over medium high heat.
• Add shallots to the pan and cook for 5 minutes or until soft.
• Stir in marmalade, soy sauce and pepper.
• Place raw shrimp in pan. reduce heat to low, cover and simmer 10 minutes or until the shrimp have turned pink.
• Top with almonds and orange slices, if using.
• Serve over rice or your choice of noodles.

STICKY CRISPY ORANGE SHRIMP

Steps:

• For the sauce: Put the orange juice, ginger, honey, soy sauce, cornstarch, crushed red pepper, vinegar, sesame oil, salt and garlic in a small nonstick skillet over medium heat and whisk thoroughly to incorporate the cornstarch into the liquid. If you have a few lumps remaining, that is fine. Heat until bubbling and starting to thicken, about 5 minutes. Remove from the heat and set aside.
• For the crispy shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F.
• Add the flour, salt and pepper to a shallow dish. Crack the eggs into a second shallow dish and beat well. Place the panko in a third dish. Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg and finally in the breadcrumbs, pressing to make sure each shrimp has an even coating.
• Fry the shrimp in 2 batches, flipping halfway through, until golden, 1 to 2 minutes per side. Drain on a paper towel-lined plate.
• Before serving, add the sauce to the bottom of a bowl. Add the shrimp and toss gently to coat. Serve over rice and garnish with the sliced scallions.

JADE AND CORAL ALMOND SHRIMP

Steps:

• Combine marinade ingredients and pour over shrimp.
• Let shrimp marinate for 10 minutes while assembling remaining ingredients.
• Heat 1 T oil in a large frying pan.
• Add almonds to oil and stir-fry for 2 minutes or until browned and crisp, then remove almonds from pan.
• Add green or red pepper to pan and stir-fry for 2 minutes.
• Add green onion to pepper and stir-fry for an additional 2 minutes.
• Remove pepper and onion from pan and set aside.
• Heat remaining 1 T oil in skillet until hot.
• Remove shrimp from marinade (reserve marinade) and stir-fry for 2- 3 minutes or until shrimp turns pink.
• Add reserved marinade, pepper and onions, peas, and water, and stir-fry for an additional 2 minutes more, until peas are heated through.
• Top with reserved almonds before serving.