I decided to mix this shrimp up a bit. Instead of the typical rice, I mixed it with some pasta shells. I also scaled down the recipe for the shrimp to cook up a 2 serving meal. I added some carrots and peas to my bowl and omitted them from Ron's. Perfect! The carrots and peas can easily be incorporated to the recipe (as reflected below). We were both very surprised at how flavorful the meal turned out. The orange shrimp had such a unique flavor and the meal seemed to get better with each bite. Don't be turned off by the unpleasant color/picture, this dish was very good and very filling!
Note: you can find the original measurements for 4 servings by clicking on the Cooking Light link.
Stir-Fried Shrimp with Orange Sauce
adapted from Cooking Light
Yield: 2 servings
- 1/2 box medium shells
- 3/4 lb. peeled and deveined shrimp
- 1/2 Tbsp. cornstarch
- 2 Tbsp. fresh orange juice
- 1 Tbsp. low sodium soy sauce
- 1 Tbsp. honey
- 1/2 Tbsp. rice wine vinegar
- 1 Tbsp. chili paste, such as sambal oelek
- 1 Tbsp. canola oil
- 1/2 Tbsp. minced ginger
- 2 garlic cloves, minced
- 1/4 cup cashews
- 3 Tbsp. chopped green onions
- 1/2 c. sliced carrots
- 1/2 c snap peas
- 1/4 c sliced almonds
- Cook pasta shells according to package instructions. Drain and set aside in bowl.
- Place shrimp in a medium bowl. Sprinkle with cornstarch; toss well to coat. Set aside.
- Combine juice, soy sauce, honey, vinegar, and chile paste, stirring with a whisk; set aside.
- Heat canola oil in a large nonstick skillet over medium-high heat. Add minced ginger and garlic to pan; stir-fry for 15 seconds or until fragrant.
- Add shrimp mixture; stir-fry for 3 minutes.
- Add juice mixture, carrots, peas and onions; cook 2 minutes or until sauce thickens and shrimp are done, stirring frequently.
- Once cooked, pour shrimp and sauce mixture in pasta bowl. Toss well to coat evenly.
- Serve in bowls and sprinkle with sliced almonds.