Categories: Asian, Entree, Seafood

Ingredients

• 1 1/2 pounds peeled and deveined large shrimp
• 1 tablespoon cornstarch
• 1/4 cup fresh orange juice
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons honey
• 1 tablespoon rice wine vinegar
• 1 tablespoon chile paste with garlic (such as sambal oelek)
• 2 tablespoons canola oil
• 1 tablespoon minced peeled fresh ginger 3 garlic cloves, minced
• 1/3 cup chopped green onions

Directions

1. Place shrimp in a medium bowl. Sprinkle with cornstarch; toss well to coat. Set aside.

2. Combine juice, soy sauce, honey, vinegar, and chile paste, stirring with a whisk; set aside.

3. 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.

4. Add shrimp mixture; stir-fry for 3 minutes.

5. Add juice mixture and onions; cook 2 minutes or until sauce thickens and shrimp are done, stirring frequently. Serve immediately

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