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Green And Gold Stir Fry Of Shrimp

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Ingredients
  Shrimp 12 Ounce, peeled and deveined
  Grated orange peel 1⁄2 Teaspoon
  Orange juice 3⁄4 Cup (12 tbs)
  Reduced sodium soy sauce 2 Tablespoon
  Cornstarch 1 Tablespoon
  Honey 2 Teaspoon
  Canola oil 1 Tablespoon
  Grated ginger root 1 Teaspoon
  Onion 1 Medium, cut into thin wedges
  Yellow summer squash 1 Small, thinly sliced
  Broccoli florets 1 Cup (16 tbs)
  Snow peas 1 Cup (16 tbs), ends and strings removed
  Hot cooked rice/Couscous 3 Cup (48 tbs) (For Serving)
Directions

Pat the shrimp dry with paper towels; set aside.
In a small bowl, stir together the orange peel, orange juice, soy sauce, cornstarch and honey; set aside.
Spray an unheated, large no-stick stir-fry pan or skillet with no-stick spray.
Add 1 teaspoon of the oil and swirl to coat the bottom of the pan or skillet.
Heat over medium-high heat.
Add the ginger and stir-fry for 30 seconds.
Then add the onions, squash, broccoli and snow peas.
Stir-fry about 4 minutes or until the vegetables are crisp-tender.
Transfer to a plate.
Add the remaining 2 teaspoons of oil to the pan or skillet and heat over medium-high heat.
Then add the shrimp and stir-fry about 2 minutes or until the shrimp turn pink.
Push the shrimp to the edge of the pan or skillet.
Add the juice mixture to the center of the pan or skillet.
Cook and stir until the mixture thickens and begins to gently boil.
Then return the vegetables to the pan or skillet and stir in the shrimp.
Cook and stir about 1 minute more or until the vegetables are heated through

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Stir Fried
Ingredient: 
Shrimp

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