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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.

Course Main Course
Cuisine American
Keyword shrimp stir fry recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Energy 302 kcal
Author Jennifer

Ingredients

  • 1 lb. large cooked shrimp thawed, tails removed, peeled and deveined
  • 2 Tbsp cornstarch

Sauce:

  • 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

For garnish:

  • 1 Tbsp sesame seeds
  • Blood orange slices
  • Additional sliced green onion

Instructions

  1. Season thawed shrimp with a little salt, then toss in cornstarch. Set aside.
  2. 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.
  3. 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.

Recipe Notes

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.