Stir-Fried Shrimp with Spicy Orange Sauce


You may remember my post from last year, when I was on a mission to go through my old magazines and save any promising recipes while recycling the rest of the magazine.  Well, what became of that project was actually somewhat miraculous – I wound up with a binder full of recipes, separated by type of food and everything.  I’ve since made about 6 or 7 recipes from the binder (which is 6 more than I ever made when the magazines were sitting in a pile, intact).  It’s great to flip through when I am looking to use something with a particular ingredient, and in this case, the ingredient was shrimp.

This recipe was a winner because I had all the ingredients on hand already; plus it was a good excuse to use use chili paste, which I adore but never remember to use.  The only changes I made were to double the chili paste after realizing it wasn’t quite spicy enough for us, and to add cashews, which I thought were a great addition.  I served this over some brown rice with steamed peapods and it made a nice, healthy, quick meal (well, it would have been much quicker had I not had to spend time cooking brown rice – but of course, that’s easy enough to do).  I will definitely make this recipe again and hopefully this time it won’t take me 3 or 4 years. 🙂

Stir-Fried Shrimp with Spicy Orange Sauce

Serves 2
Adapted from Cooking Light

3/4 lb. peeled and deveined shrimp
1/2 Tbsp. cornstarch
2 Tbsp. fresh orange juice
1 Tbsp. low sodium soy sauce
1 Tbsp. honey
1/2 Tbsp. rice wine vinegar
1 Tbsp. chili paste, such as sambal oelek
1 Tbsp. canola oil
1/2 Tbsp. minced ginger
2 garlic cloves, minced
1/4 cup cashews
3 Tbsp. chopped green onions

Toss shrimp and cornstarch together in a medium bowl.

Whisk together the juice, soy sauce, honey, rice wine vinegar, and chili paste.

Heat a nonstick pan over medium-high heat and add the oil.  Stir-fry the ginger and garlic in the pan about15-30 seconds or until fragrant. Add the shrimp and stir-fry for 3 minutes.  Add the sauce, onions, and cashews, and stir-fry until shrimp is cooked through and sauce has thickened, about 2 more minutes.

Stir-Fried Shrimp with Spicy Orange Sauce

21 thoughts on “Stir-Fried Shrimp with Spicy Orange Sauce

  1. sounds delish! and you know what I think would make it even more fantastic? These chili-lime cashews from TJ’s which I used to make Branny’s carrot cashew soup.

  2. I have 3 similar binders and I LOVE them. I even print off recipes that I want to try from all of my favorite food blogs (this one will be printed!), that way I don’t have to search through a bunch of websites too. It has helped me quite a bit in menu planning, and it’s so much easier to find what I’m looking for!

  3. This is amazingly delicious! 🙂 I had it the other night, and then made wraps with it for lunch yesterday. It can be anything and still be so good

  4. I have had this bookmarked for awhile (apparently, I need to create a binder too!) and I just made it tonight. ABSOLUTELY DELICIOUS. I forgot to buy cashews at the grocery store and didn’t really miss them since the shrimp and sauce were so tasty. Next time I definitely want to try adding them in though because I can imagine they’d go really well with it. Thanks for such a yummy recipe!

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