Stir Fried Shrimp With Spicy Orange Sauce Recipes

STIR-FRY SHRIMP WITH SPICY ORANGE SAUCE

Stir-Fry Shrimp with Spicy Orange Sauce image

This Stir-Fry Shrimp with Spicy Orange Sauce is a fabulous mix of sweet and spicy with just a bit of a kick. It's light and healthy and fast and easy to throw together for a

Provided by Kristi

Categories Main

Number Of Ingredients 11

Ingredients

2 pounds raw shrimp (peeled and deveined)
1 tablespoon cornstarch
1/4 cup fresh orange juice
2 tablespoons low-sodium soy sauce
2 tablespoons honey
1 tablespoon rice wine vinegar
1 tablespoon chile paste with garlic (such as sambal oelek)
2 tablespoons canola oil
1 tablespoon minced peeled fresh ginger
1 tablespoon coarsely chopped fresh garlic
1/2 cup chopped green onions

Steps:

Place shrimp in a medium-size bowl. Sprinkle with cornstarch and toss well to coat. Set aside until ready to use.
Combine orange juice, soy sauce, honey, rice vinegar, and chile paste and stir with a whisk until thoroughly mixed. Set aside.
Heat canola oil in a large nonstick skillet over medium-high heat. Add minced ginger and garlic to pan; stir-fry for 15 seconds or until fragrant. Add shrimp and stir-fry for 3 minutes, turning frequently to get all sides done. Add orange juice mixture and green onions and cook 2 minutes or until sauce thickens and shrimp are done, stirring frequently.
Serve immediately.

SPICY ORANGE STIR FRY SAUCE

Spicy Orange Stir Fry Sauce image

This recipe from Cooks Illustrated makes enough sauce for 1 regular stir fry recipe. The citrus flavors in this sauce are especially good with chicken and shrimp. Other options are beef strips, tofu, or a veggie stir fry. If a spicier sauce is desired, add up to 2 teaspoons more chili sauce, or just toss in a teaspoon of ground cayenne pepper. Yum-O!

Provided by MelvinsWifey

Categories Sauces

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1/2 teaspoon orange zest, grated
1/2 cup orange juice, freshly squeezed (about 2 oranges)
2 tablespoons low sodium soy sauce
2 teaspoons Asian chili sauce (double if you like spicy)
2 teaspoons sugar
2 teaspoons cornstarch
1 teaspoon toasted sesame oil

Steps:

Combine all ingredients in a small bowl.
Toss with your favorite stir fry and serve hot!

STIR-FRY SHRIMP WITH SPICY ORANGE SAUCE

Stir-Fry Shrimp With Spicy Orange Sauce image

From Cooking Light. Just like Chinese takeout or PF Chang's Orange Peel Shrimp (without the orange peel). This takes no time to make and you already have most of the ingredients. We halved the recipe and cooked up 11 large shrimp from Costco for 2 people. At first we burned the garlic and ginger, so we started over and turned the heat down to medium. Enjoy! I took note from a reviewer and added some steamed broccoli with the sauce in step 6 - AWESOME!

Provided by mikey ev

Categories Asian

Time 20m

Yield 3 cups, 4 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs large shrimp, peeled and deveined
1 tablespoon cornstarch
1/4 cup fresh orange juice
2 tablespoons low sodium soy sauce
2 tablespoons honey
1 tablespoon rice wine vinegar
1 tablespoon chili paste with garlic (such as sambal oelek)
2 tablespoons canola oil
1 tablespoon fresh ginger, peeled and minced
3 garlic cloves, minced
1/3 cup green onion, chopped

Steps:

Place shrimp in a medium bowl. Sprinkle with cornstarch; toss well to coat. Set aside.
Combine juice, soy sauce, honey, vinegar, and chile paste, stirring with a whisk; set aside.
Heat canola oil in a large nonstick skillet over medium-high heat.
Add minced ginger and garlic to pan; stir-fry for 15 seconds or until fragrant.
Add shrimp mixture; stir-fry for 3 minutes.
Add juice mixture and onions; cook 2 minutes or until sauce thickens and shrimp are done, stirring frequently.
Serve immediately.

STIR-FRIED SHRIMP WITH SPICY ORANGE SAUCE

Stir-Fried Shrimp With Spicy Orange Sauce image

Serve over rice or udon noodles. We just nibbled on them! Quite yummy and love the sambal! From Cooking Light.

Provided by Chef PotPie

Categories Asian

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs large shrimp, peeled and deveined
1 tablespoon cornstarch
1/4 cup fresh squeezed orange juice
2 tablespoons low sodium soy sauce
2 tablespoons honey
1 tablespoon rice wine vinegar
1 tablespoon sambal oelek
2 tablespoons canola oil
1 tablespoon minced fresh ginger
3 garlic cloves, minced
1/3 cup chopped green onion

Steps:

Place shrimp in medium bowl, sprinkle with cornstarch, toss well to coat and set aside.
Combine juice, soy sauce, honey, vinegar, and sambal, stirring until well mixed; set aside.
Heat canola oil in large nonstick skillet over med-hi heat. Add minced ginger and garlic, stir fry for 15 seconds or until fragrant. Add shrimp mixture, stir-fry for 3 minutes. Add juice mixture and onions, cook 2 minutes or until sauce thickens and shrimp are done, stirring frequently.
Serve immediately.

Nutrition Facts : Calories 240.9, Fat 8.8, SaturatedFat 0.7, Cholesterol 214.9, Sodium 1234.5, Carbohydrate 15.9, Fiber 0.4, Sugar 10.3, Protein 24.1

SPICY SHRIMP AND VEGETABLE STIR-FRY

Spicy Shrimp and Vegetable Stir-Fry image

Provided by Jennifer Maeng

Categories Fish Onion Pepper Soy Vegetable Dinner Healthy Self Pescatarian Dairy Free Peanut Free Tree Nut Free

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

1/4 cup low-sodium soy sauce
1/4 cup sake
2 tablespoons sugar
1 tablespoon dark (toasted) sesame oil
1 tablespoon chopped garlic
1 tablespoon finely chopped or grated ginger
1 cup large-diced red bell pepper
1 cup large-diced green bell pepper
1 cup large-diced onion
1 cup cubed cabbage
1 cup sliced carrot
1/2 teaspoon red pepper flakes
24 large shrimp, shelled and deveined

Steps:

Combine first 6 ingredients in a bowl. Heat a large nonstick skillet over medium-high heat. Add soy sauce mixture; cook until lightly thickened, about 1 minute. Add vegetables and red pepper flakes. Cook, stirring constantly, until vegetables are soft, about 1 minute. Add shrimp and 1/4 cup water. Cook, stirring often, until shrimp are just cooked through, 2 to 3 minutes more. Divide among 4 bowls; serve immediately.

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