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Shrimp with Ginger-Chili Sauce

Sweet and peppery ginger complements spicy chili sauce in this cook-friendly shrimp stir-fry. It’s ideal for nights when a quick, wholesome dinner is in order. —Carole Resnick, Cleveland, OH
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 1-1/2 pounds uncooked large shrimp, peeled and deveined
  • 1 tablespoon cornstarch
  • 1/4 cup orange juice
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1/4 to 1/2 teaspoon Sriracha chili sauce or 1/8 to 1/4 teaspoon hot pepper sauce
  • 2 garlic cloves, minced
  • 2 teaspoons minced fresh gingerroot
  • 2 tablespoons canola oil
  • 4 green onions, finely chopped, divided
  • 3 cups hot cooked rice

Directions

  • Pat shrimp dry with paper towels. In a large bowl, combine shrimp and cornstarch. In a small bowl, combine the orange juice, soy sauce, honey, vinegar and chili sauce; set aside.
  • In a wok or large skillet, stir-fry garlic and ginger in oil for 30 seconds. Add shrimp; stir-fry for 3 minutes. Stir half of the onions into the orange juice mixture; add to the pan.
  • Bring to a boil; cook and stir for 2 minutes or until sauce is thickened and shrimp turn pink. Sprinkle with remaining onions. Serve with rice.
Nutrition Facts
1 cup: 269 calories, 6g fat (1g saturated fat), 168mg cholesterol, 405mg sodium, 32g carbohydrate (7g sugars, 1g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.

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