This garlic honey shrimp brings me back to my childhood. Growing up in LA I was surrounded by amaaaaaazing international food. But one of my favorite memories is shopping and having lunch in Chinatown with my mom and grandmother. We would head out early in the morning. The stores were just opening, and overflowing with gorgeous little treasures. Ornate plates and chopsticks, colorful boxes you could fill with all your precious little trinkets, ceramic elephant stools painted in the most vibrant of colors, and rare teas and spices.
After shopping we would always go to the same spot for lunch. Moo shu pork, fried rice, garlic honey shrimp and fried bananas.
This recipe for garlic honey shrimp is like taking a trip back in time -- loaded with flavor, but only takes a few minutes to get it on the table.
Serve over jasmine or sticky rice and with a side of these sticky sweet green beans for an easy weeknight dinner.
lightly adapted from Chrissy Teigen's Cravings, Hungry for More
- 2 medium oranges
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 pound large shrimp, peeled and deveined
- Salt and Pepper
- 3 tablespoons peanut oil (you can also use grapeseed oil, wok oil or canola oil)
- 3 cloves garlic, minced (for extra kick use 6 cloves garlic, minced)
- 1 tablespoon finely minced fresh ginger
- 1 orange bell pepper, seeded and pith removed, diced
- 1 yellow bell pepper, seeded and pith removed, diced
- 2 scallions, whites thinly sliced and greens cut into 2 inch lengths
- 1 teaspoon red pepper flakes (to cut the spice a bit, use 1/2 teaspoon)
- Cooked rice for serving -- either jasmine or sticky
- lime wedges, optional