Shrimp with Ginger-Chili Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Sweet and peppery ginger complements spicy chili sauce in this cook-friendly shrimp stir-fry. Itâs ideal for nights when a quick, wholesome dinner is in order. âCarole Resnick, Cleveland, OH Ingredients:
1-1/2 pounds uncooked large shrimp, peeled and deveined |
1 tablespoon cornstarch |
1/4 cup orange juice |
2 tablespoons reduced-sodium soy sauce |
2 tablespoons honey |
1 tablespoon rice vinegar |
1/4 to 1/2 teaspoon sriracha asian hot chili sauce or 1/8 to 1/4 teaspoon hot pepper sauce |
2 garlic cloves, minced |
2 teaspoons minced fresh gingerroot |
2 tablespoons canola oil |
4 green onions, finely chopped, divided |
3 cups hot cooked rice |
Directions:
1. Pat shrimp dry with paper towels. In a large bowl, combine shrimp and cornstarch. In a small bowl, combine the orange juice, soy sauce, honey, vinegar and chili sauce; set aside.
2. In a wok or large skillet, stir-fry garlic and ginger in oil for 30 seconds. Add shrimp; stir-fry for 3 minutes. Stir half of the onions into the orange juice mixture; add to the pan.
3. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened and shrimp turn pink. Sprinkle with remaining onions. Serve with rice. Yield: 6 servings.
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