This Spicy Shrimp Stir Fry with Snow Peas Blood Orange Sauce is quick, easy and delicious. And you’ll have this one on this table in about 15 minutes!
I bought some blood oranges recently, thinking I might bake up a little something with them. Somehow, they ended up in a stir fry instead. I blame it on my pretty new cast iron wok that’s so much fun to use :)
This stir fry is just the thing for the mid-winter doldrums, as it is so bright in flavour and colours. It’s a nice change from all the brown Winter foods. And it’s citrus season, so why not bring some to your savoury dishes as well?! And best of all, since this one starts with cooked shrimp, it’s ready in just about 15 minutes!
Enjoy this one spicy or check out the Cook’s Notes below for how to make a non-spicy version. Simply add some rice and you’re good to go!
Cook’s Notes for Spicy Shrimp Stir Fry with Snow Peas and Blood Orange Sauce
I took a lot of liberties when I prepared this dish to photograph it, including throwing the blood orange slices with rind on (that are intended as “garnish”) on top of the stir fry. And popping a few shrimp with the tails on to the top as well. And of course, adding way more of those hot red peppers than you would actually want to put in the dish, because I liked the pop of red. Don’t do any of those things when you make this one at home :)
Speaking of those little red peppers, they add a great hit of spice to this one. If you like spice, add one, maybe two, three if you really like it spicy. If you don’t have dried chili peppers, you could also substitute with a pinch or two of crushed red pepper flakes, for the spice part. If you don’t want any spice at all, you can skip either of those options and substitute some sweet red pepper strips for a bit of that red colour instead.
While this recipe specifies cooked shrimp, you can use raw shrimp if that’s what you have on hand. Simply add the shrimp to the skillet or wok first and stir fry until pink, then remove to a plate while you continue with the recipe. Add the reserved shrimp at the end per the recipe, tossing with the cornstarch per the recipe just before adding back to the pot.
When it comes to pea pods, look for snow peas (as opposed to sugar snap pea pods). Snow pea pods are the ones that are pretty much just pods, with nothing much to speak of inside. They are great for stir fries.
How to Prepare Snow Peas for Cooking: To prepare your snow peas for cooking, simply rinse well and pat dry. Trim the ends, then use the edge of a knife to grab the coarse spine string and pull it off and discard.
Shrimp and Pea Pod Stir Fry with Blood Orange Sauce
Quick, easy and delicious! Starts with cooked shrimp, so this one cooks up quickly. With a bright and fresh blood orange sauce.
- 1 lb. large cooked shrimp thawed, tails removed, peeled and deveined
- 2 Tbsp cornstarch
- 4 blood oranges
- 3 Tbsp rice vinegar
- 3 Tbsp honey
- 3 Tbsp ketchup or tomato paste + 1 tsp brown sugar
- 1 tsp toasted sesame oil or regular sesame oil
- 1/2 tsp salt
For the Stir Fry:
- 2 Tbsp vegetable oil
- 1-3 chiles de arbol or 1/8-1/4 tsp crushed chili flakes
- 2 cloves garlic minced
- 1/2 tsp minced fresh ginger
- 6 oz snow peas trimmed
- 3 green onions cut into 1-inch pieces
- 1 Tbsp sesame seeds
- Blood orange slices
- Additional sliced green onion
Season thawed shrimp with a little salt, then toss in cornstarch. Set aside.
Juice 3 of the blood oranges into a small bowl. Add the vinegar, honey ketchup, sesame oil and salt and stir well to combine. With the remaining orange, cut several slices across the equator, about 1/4-inch thick. Cut the slices in half to make half moon shapes and set aside for garnish.
Heat vegetable oil in a large skillet or wok over high heat. Add chiles (or crushed chili flakes) to the oil and cook, stirring, for about 30 seconds. Add the snow pea pods and cook, stirring constantly, for about 1 minute. Add the green onion (reserving a bit for garnish) and cook, stirring another 30-45 seconds. Add the garlic and ginger and cook another 30 seconds. Add the blood orange juice mixture and bring mixture to a boil. Reduce heat to medium. Add the cooked shrimp and cook, stirring, until sauce thickens and shrimp is warmed through.
If your sauce isn't as thick as you'd like it, mix 1 Tbsp cornstarch with 2 Tbsp water and add a bit at a time to your warm sauce, until sauce thickens. Be sure to check out the "Cook's Notes" on the original blog post, for more tips for this recipe.