Spicy Stir-Fried Orange Shrimp

Spicy and delicious are the only words I can find to describe this dish. Served over my favorite noodles, udon noodles, or brown rice and you have a meal with a kick. Found this recipe and changed it a little with excellent results. The chili-garlic sauce combined with the orange juice sets it off. So very saucy!!!


1 1/2  pounds peeled and deveined large shrimp
1  tablespoon cornstarch
1/3 cup fresh orange juice
2  tablespoons low-sodium soy sauce
2  tablespoons honey
1  tablespoon rice wine vinegar
1  tablespoon chili-garlic sauce
2  tablespoons peanut oil
1  tablespoon minced peeled fresh ginger
3  garlic cloves,minced
1 1/2 cups chopped green onions
1 tablespoon brown sugar


  • Place shrimp in a medium bowl. Sprinkle with cornstarch. Toss well to coat. Set aside.
  • Combine juice, soy sauce, honey, vinegar, and chili-garlic sauce, stirring with a whisk. Set aside.
  • Heat peanut 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 and stir-fry for 3 minutes. Add juice mixture, onions, and brown sugar. Cook 2 minutes or until sauce thickens and shrimp are done, stirring frequently.  Serve immediately over udon noodles or brown rice.

Servings:  4 servings.
Calories: About 300 (excluding noodles or rice).

Original recipe cited from Cooking Light, August 2007.