Rating: 4.5 stars
92 Ratings
  • 1 star values: 0
  • 2 star values: 3
  • 3 star values: 2
  • 4 star values: 23
  • 5 star values: 64

Neutral-tasting canola oil allows the flavors of orange juice, honey, ginger, and chiles in the sauce to shine. It can also withstand the heat of stir-frying in this tasty take on sweet-and-sour shrimp. Serve over rice or udon noodles.

Lia Huber
Recipe by Cooking Light August 2007

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Read the full recipe after the video.

Recipe Summary

Yield:
4 servings (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place shrimp in a medium bowl. Sprinkle with cornstarch; toss well to coat. Set aside.

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  • 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.

  • Wine note: Stir-Fried Shrimp with Spicy Orange Sauce needs a wine with a lot of bold fruit to go up against the "punch" of chiles, ginger, and garlic. My favorite choice, rosé, may be conventional, but wait until you taste a good one. Rosés are fruity (like many red wines) but cool and refreshing (like a white). Try Marqués de Cáceras Rosé 2006 from Rioja, Spain. It's a steal at $ --Karen MacNeil

Nutrition Facts

301 calories; calories from fat 30%; fat 10g; saturated fat 1.1g; mono fat 4.6g; poly fat 3.2g; protein 35.3g; carbohydrates 16.8g; fiber 0.5g; cholesterol 259mg; iron 4.4mg; sodium 621mg; calcium 103mg.
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