30-Minute Spicy Orange Shrimp Teriyaki
Prep Time: 15 mins | Cook Time: 20 mins | Servings: Serves 4-6
Ingredients:
For the sauce:
¼ cup reduced sodium soy sauce
¼ cup freshly squeezed orange juice (4 clementines or 1 navel orange)
¼ cup water
4-6 tablespoons pure maple syrup*
1½ tablespoons rice wine vinegar
1½ tablespoons mirin
1 tablespoon orange zest
1 teaspoon freshly grated ginger or ½ teaspoon ground ginger
For the shrimp:
3 tablespoons canola oil, divided
12 - 16 ounces shrimp, thawed, peeled, and deveined
¼ cup cornstarch
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 medium bell pepper, seeded and chopped (I used ½ red and ½ yellow for color)
1 cup snap peas, chopped
2 green onions, both white and green parts, divided
1 clove garlic, minced
½ teaspoon red pepper flakes*
Directions:
Prepare the sauce:
In a small bowl, whisk together the soy sauce, orange juice, water, maple syrup, vinegar, mirin, orange zest, and ginger. Set aside.
Prepare the shrimp:
Place the cornstarch, salt and pepper in a zip lock bag, close, and toss to combine. Add the shrimp, and toss until evenly coated.
Heat 2 tablespoons of the oil in a large skillet or saute pan over medium heat. Add the shrimp and cook until pink, about 3 minutes. Remove from heat and place in a bowl.
Add another tablespoon of oil to the skillet and add the bell pepper, snap peas, and white and light green parts of the green onion, and cook 2-3 minutes until crisp tender. Add the garlic and red pepper flakes, and cook 30 seconds longer.
Add the sauce to the pan and stir, scraping up the bits on the bottom of the pan. Bring to a boil and cook until thickened, about 2-3 minutes. Add the shrimp back to the pan and heat just until warmed through.
Serve over rice or quinoa, topped with the fresh scallions. Enjoy!
*The maple syrup may be substituted with an equal amount of your favorite sweetener.
If you don't happen to have mirin on hand, substitute that with more rice wine vinegar.
Notes:
Very good and very pretty dish! Restaurant quality. I used brown sugar instead of the maple syrup and rice wine instead of miring.
Prep Time: 15 mins | Cook Time: 20 mins | Servings: Serves 4-6
Ingredients:
For the sauce:
¼ cup reduced sodium soy sauce
¼ cup freshly squeezed orange juice (4 clementines or 1 navel orange)
¼ cup water
4-6 tablespoons pure maple syrup*
1½ tablespoons rice wine vinegar
1½ tablespoons mirin
1 tablespoon orange zest
1 teaspoon freshly grated ginger or ½ teaspoon ground ginger
For the shrimp:
3 tablespoons canola oil, divided
12 - 16 ounces shrimp, thawed, peeled, and deveined
¼ cup cornstarch
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 medium bell pepper, seeded and chopped (I used ½ red and ½ yellow for color)
1 cup snap peas, chopped
2 green onions, both white and green parts, divided
1 clove garlic, minced
½ teaspoon red pepper flakes*
Directions:
Prepare the sauce:
In a small bowl, whisk together the soy sauce, orange juice, water, maple syrup, vinegar, mirin, orange zest, and ginger. Set aside.
Prepare the shrimp:
Place the cornstarch, salt and pepper in a zip lock bag, close, and toss to combine. Add the shrimp, and toss until evenly coated.
Heat 2 tablespoons of the oil in a large skillet or saute pan over medium heat. Add the shrimp and cook until pink, about 3 minutes. Remove from heat and place in a bowl.
Add another tablespoon of oil to the skillet and add the bell pepper, snap peas, and white and light green parts of the green onion, and cook 2-3 minutes until crisp tender. Add the garlic and red pepper flakes, and cook 30 seconds longer.
Add the sauce to the pan and stir, scraping up the bits on the bottom of the pan. Bring to a boil and cook until thickened, about 2-3 minutes. Add the shrimp back to the pan and heat just until warmed through.
Serve over rice or quinoa, topped with the fresh scallions. Enjoy!
*The maple syrup may be substituted with an equal amount of your favorite sweetener.
If you don't happen to have mirin on hand, substitute that with more rice wine vinegar.
Notes:
Very good and very pretty dish! Restaurant quality. I used brown sugar instead of the maple syrup and rice wine instead of miring.