I was tired yesterday. So tired I didn’t want to cook dinner or even eat dinner, but I gave in because Lee was hungry and I didn’t want to make him starve to death (what kind of wife am I?). Ten minutes later, I was amazed (and honestly so happy) how quickly this shrimp stir fry came together on the stovetop. The thick sauce is tangy, sweet, slightly spicy and tastes like it’s been simmering for much longer than just a few minutes.
This is definitely going on my list of dinners to cook when time is spare, Lee raved about how delicious it was after every bite.
I served this with rice to soak up the delicious sauce, but it would also go great with quinoa, cauliflower rice or even in a lettuce wrap if you want a lower carb option. As you can probably tell by now, we prefer things a tad spicy. If you are cooking for kids or someone who likes a lower heat level, you can reduce the chili garlic sauce.
All you need is 10 minutes to wow your family, guests, or simply your taste buds with this simple yet impressive recipe.
1 pound medium shrimp, peeled and deveined
1/4 cup orange juice (fresh is preferable)
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon chili garlic sauce (or less for a milder spice level)
1 tablespoon rice vinegar
3 garlic cloves, minced
1 tablespoon sesame oil
1 tablespoon corn starch
Optional: sesame seeds
- Heat sesame oil in deep sauté pan on medium-high heat. Add garlic and cook for 2 minutes.
- Add shrimp to pan and cook for another 3 minutes.
- Ad orange juice, soy sauce, honey, chili paste and rice wine vinegar to pan.
- Whisk together corn starch with 2 tablespoons cold water. Add corn starch slurry to pan and cook for another 1-2 minutes until thickened.
- Garnish with sesame seeds for serving.