Orange Shrimp with Snap Peas
An easy weeknight meal for the family.
Prep Time: 10 min
Cook Time: 10 min
Total Time: 20 Min
Serves: 6
Ingredients
Sauce Ingredients:
1/4 cup orange juice
Zest of one orange (minced)
1/3 cup chicken broth
2 TBLS soy sauce
½ tsp fish sauce (or oyster sauce)
2 tsp lemon juice
¼ tsp red chili flakes
1 tsp corn starch
Stir Fry Ingredients:
1 lb large shrimp, patted dry with paper towels (16/20 count peeled and deveined)
1 tsp toasted sesame oil
1 TBLS olive oil
1 cup chopped red peppers
1 cup sugar snap peas (trimmed if necessary)
3 cloves garlic (minced)
2 tsp ginger (minced)
Garnish Ingredients (optional)
Sliced green onions
Chopped cilantro
Sesame seeds
Directions
Step 1.
For sauce: whisk together orange zest, orange juice, chicken broth, soy sauce, fish sauce, lemon juice, red chili flakes and corn starch in a medium sized bowl and set aside.
Step 2.
For the stir fry, heat a large nonstick skillet with oil until oil is shimmering. Add shrimp and cook a minute at a time until pink throughout about 3 minute’s total time. Transfer to a plate and set aside.
Step 3.
Add peppers and sugar snap peas and cook until vegetables are lightly brown and crisped around 3 minutes. Add the garlic and ginger and stir until fragrant, about a minute. Remove vegetables and add to plate with shrimp.
Step 4.
In hot pan, add orange sauce and bring to a boil, stirring continuously until sauce is thickened. Add vegetables and shrimp back into the pan and stir to combine ingredients. Drizzle with toasted sesame oil and do a final stir to incorporate.
Step 5.
When heated through serve with optional garnishes of green onion, sesame seeds and cilantro.