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