A bright and flavorful, citrusy shrimp and veggie stir fry that you can have ready in 30 minutes! Boasting of tender shrimp and browned, tender crisp veggies. Serve it with white or brown rice to complete the dish.
Ready in: 30minutes
1/2cupfresh orange juice
1 1/2tsporange zest
1/3 cupunsalted or low-sodium chicken broth
2tsplemon juice or rice wine vinegar
1/8tspred pepper flakes(optional)
1lblarge shrimp, peeled and deveined
Salt and pepperto taste
3/4cupchopped bell peppers,cut into 1/2-inch pieces
1 1/4cups (4 oz)sugar snap peas
4clovesgarlic,minced (1 1/2 Tbsp)
2tsppeeled and minced fresh ginger
2Tbspsliced green onions
To make the sauce, in a medium size bowl whisk together orange juice, orange zest, chicken broth, soy sauce, honey, lemon juice, red pepper flakes and cornstarch. Set aside.
Pat the shrimp dry with paper towels to remove as much moisture as possible.
In a medium bowl toss shrimp with salt and pepper (about 1/4 tsp of each), and sesame oil.
Heat a wok or 12-inch skillet over high heat. Add the oil and heat just until it's beginning to smoke then add the shrimp to the pan in a single layer and cook for 1 minute.
Flip shrimp to opposite side and cook until pink, about 1 minute longer. Transfer cooked shrimp to a clean plate.
Add the bell peppers and sugar snap peas to the wok in a single layer, allow to cook 1 minute without moving. Stir the vegetables and cook until lightly browned and crisp, about 30 seconds.
Add the garlic and ginger to pan and stir fry 30 seconds.
Whisk the orange sauce then gradually add it to the side of the pan, stir sauce continuously as it gathers on bottom of pan.
Allow the sauce to boil stirring constantly, until the sauce has thickened, about 1 - 2 minutes.
Add the shrimp to pan and allow to just warm through, about 30 seconds. Season with more salt and pepper to taste if needed.
Garnish with green onions, sesame seeds and cilantro.