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Garlic Honey Shrimp

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Total Time: 20 minutes
Servings: 4

Ingredients

  • 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

Instructions

  • Use a vegetable peeler and peel off a 1-inch wide strip of zest from 1 orange. Set aside.
  • Grate the zest from half the orange. Set the zest aside.
  • Juice the 2 oranges and add juice to a glass measuring cup. You should have a bit over 1/2 cup of juice.
  • Whisk in the honey, soy sauce and vinegar. Set aside.
  • In a small bowl, combine 1 tablespoon of the honey soy mixture with 1 tablespoon cornstarch. Use a small whisk to thoroughly combine.
  • Stir cornstarch mixture back into the measuring cup with the honey soy mixture. The cornstarch is what will help the sauce thicken when you cook it.
  • Pat the shrimp dry and lay out on a large sheet pan. Season both sides well with salt and pepper.
  • In a large skillet, heat 1 1/2 teaspoon of oil over medium high heat. When it starts to shimmer (but not smoke), add the shrimp in an even layer.
  • Cook until shrimp turns bright pink on the bottom. Then carefully turn shrimp until the other side also turns bright pink.
  • Transfer cooked shrimp to plate.
  • Add remaining 1 1/2 teaspoon of oil to the skillet. Add in the garlic, ginger, orange and yellow bell peppers, scallion whites, and red pepper flakes. Cook for about 1 -2 minutes until the ingredients become fragrant and peppers become tender.
  • Add the honey soy liquid and the strip (NOT THE ZEST) of the orange. Stir until the sauce thickens. This should take about 1-2 minutes.
  • Return shrimp to skillet, add scallion greens and toss to coat with the sauce.
  • Put some rice into each bowl.
  • Top with shrimp and garnish with a few sprinkles of orange zest.
  • I'm a huge fan of citrus, and love adding a squeeze of lime juice.