These delicious orange shrimps can be served as a dish with rice or on their own as an appetizer.
Prep Time: 10 minutes
Cooking Time: 5 minutes
Difficulty: easy
Yield: 2 to 3 persons
Ingredients
- 1 tablespoon of olive oil (or vegetable oil)
- 4 cloves garlic, minced
- 2 tablespoons of minced ginger
- 1/2 cup of homemade orange chicken sauce (125 ml) –> See below
- 1 pound of shrimps, peeled and deveined (450 g)
For the orange chicken sauce
- zest of 1 orange
- juice of 1 orange
- 1/4 cup of rice vinegar (60 ml)
- 1/4 cup of light soy sauce (or tamari for gluten-free) (60 ml)
- 1/4 cup of Shaoxing wine (or Japanese sake, or dry sherry, or chicken stock) (60 ml)
- 1/4 cup of sugar (55 g)
- 2 tablespoons of cornstarch
- 1 teaspoon of sea salt
Instructions
1. Grate orange zest into a bowl.
2. Add the rest of the sauce ingredients. Stir until the cornstarch is fully combined.
3. Heat oil in a saucepan until warm. Add garlic and minced ginger. Cook and stir until you smell a strong fragrance.
4. Add shrimps. Stir and cook until the surface of the shrimps are just cooked but the insides are still a bit transparent.
5. Stir to mix the sauce again to completely dissolve the cornstarch. Pour into the pan. Cook and stir until the sauce thickens, just enough to coat the shrimps.6. Serve warm over steamed rice or alone as an appetizer.
Inspired by: Omnivore’s Cookbook