HONEY GARLIC SHRIMP - SKINNYTASTE
For a quick and easy weeknight stir-fry, you will love this easy Asian Honey Garlic Shrimp recipe! It's sweet, spicy, savory, and so good!!
Provided by Gina
Categories Dinner
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 4
Number Of Ingredients 14
Steps:
- Finely grate the zest from 1 orange, about 2 teaspoons.
- Juice both oranges into a bowl (you should have about 3/4 cup).
- Whisk in the honey, soy sauce, and vinegar with 1 tablespoon of water.
- In a small bowl, combine the cornstarch with 1 tablespoon of the orange-soy mixture to form a paste, then stir that back into the bowl with the rest of the orange-soy mixture.
- Pat the shrimp dry with paper towels and season both sides with salt and pepper.
- In the largest skillet (or wok) you have, heat 1 teaspoon of the oil over medium high heat until shimmering-hot, almost smoking.
- Add half of the shrimp, spread it out in one layer, and cook until the underside is bright pink, 1 to 1½ minutes. Flip and cook 1 minute more, then transfer the shrimp to a plate.
- Repeat with another 1 teaspoon oil and shrimp. Set aside.
- Add the remaining teaspoon of oil to the skillet. Add the garlic, ginger, scallion whites, and red pepper flakes and cook until fragrant, 30 seconds to 1 minute. Add the orange-soy liquid and the orange zest and cook, stirring, until thickened, 1 to 2 minutes.
- Return the shrimp to the skillet, add the scallion greens, and toss to coat with the sauce.
- Divide the shrimp among 4 bowls and serve with rice.
Nutrition Facts : ServingSize 8 shrimp with sauce, Calories 180 kcal, CarbohydrateContent 22 g, ProteinContent 13 g, FatContent 4.5 g, SaturatedFatContent 0.5 g, CholesterolContent 85 mg, SodiumContent 666 mg, FiberContent 2.5 g, SugarContent 14.5 g
HONEY GARLIC SHRIMP - SKINNYTASTE
For a quick and easy weeknight stir-fry, you will love this easy Asian Honey Garlic Shrimp recipe! It's sweet, spicy, savory, and so good!!
Provided by Gina
Categories Dinner
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 4
Number Of Ingredients 14
Steps:
- Finely grate the zest from 1 orange, about 2 teaspoons.
- Juice both oranges into a bowl (you should have about 3/4 cup).
- Whisk in the honey, soy sauce, and vinegar with 1 tablespoon of water.
- In a small bowl, combine the cornstarch with 1 tablespoon of the orange-soy mixture to form a paste, then stir that back into the bowl with the rest of the orange-soy mixture.
- Pat the shrimp dry with paper towels and season both sides with salt and pepper.
- In the largest skillet (or wok) you have, heat 1 teaspoon of the oil over medium high heat until shimmering-hot, almost smoking.
- Add half of the shrimp, spread it out in one layer, and cook until the underside is bright pink, 1 to 1½ minutes. Flip and cook 1 minute more, then transfer the shrimp to a plate.
- Repeat with another 1 teaspoon oil and shrimp. Set aside.
- Add the remaining teaspoon of oil to the skillet. Add the garlic, ginger, scallion whites, and red pepper flakes and cook until fragrant, 30 seconds to 1 minute. Add the orange-soy liquid and the orange zest and cook, stirring, until thickened, 1 to 2 minutes.
- Return the shrimp to the skillet, add the scallion greens, and toss to coat with the sauce.
- Divide the shrimp among 4 bowls and serve with rice.
Nutrition Facts : ServingSize 8 shrimp with sauce, Calories 180 kcal, CarbohydrateContent 22 g, ProteinContent 13 g, FatContent 4.5 g, SaturatedFatContent 0.5 g, CholesterolContent 85 mg, SodiumContent 666 mg, FiberContent 2.5 g, SugarContent 14.5 g
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