Honey garlic shrimp
Updated: Mar 21, 2019
If you're looking for an easy weeknight meal ... look no further! This Asian Honey Garlic Shrimp from Skinnytaste is delicious, substantial and fresh. We also love how it was adapted from Chrissy Teigen's newest cookbook, Cravings: Hungry for More to make it lighter and healthier. This dish is savory and spicy, and the fresh orange juice and orange zest add the perfect amount of sweetness. For those who aren't a fan of spice, you can cut back on the red pepper flakes to make it milder. This stir-fry recipe will be added into our weeknight rotation, and we're equally as excited to enjoy it over a cold and rainy weekend in Raleigh. This dish rivals even our favorite local takeout. Hope you love it as much as we do! Happy Friday, friends!
Natalie & Ashley
2 large oranges (note: bottled orange juice will not work)
1 tablespoon honey
2 tablespoons reduced sodium soy sauce
1 tablespoon unseasoned rice vinegar
1 tablespoon cornstarch
32 jumbo shrimp, peeled and deveined (18 ounces)
1/4 teaspoon Kosher salt
freshly ground black pepper
1 tablespoon canola oil, divided
6 cloves garlic, minced
1 tablespoon finely minced fresh ginger
2 scallions, whites thinly sliced, greens cut into 2-inch lengths
1/4 to 1/2 teaspoon red pepper flakes
cooked rice, for serving (we used brown)
Finely grate the zest from 1 orange (about 2 teaspoons) and set aside.
Juice both oranges into a bowl (about 3/4 cup).
Whisk in the honey, soy sauce, vinegar with 1 tablespoon 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 a large skillet, heat 1 teaspoon of the oil over medium high heat until hot.
Add half of the shrimp, spread it out in one layer, and cook until the underside is bright pink (1 to 1.5 minutes). Flip and cook the other side. Transfer the shrimp to a plate.
Repeat with another 1 teaspoon of 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 (about 30 seconds to 1 minute). Add the orange-soy mixture 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 and lime wedges.
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