Instructions

1. 1

   Grate the zest from 1 orange finely, which should yield approximately 2 teaspoons.

2. 2

   Squeeze the juice from both oranges into a bowl, aiming for about 3/4 cup of liquid.

3. 3

   Incorporate the honey, soy sauce, and vinegar into the orange juice along with 1 tablespoon of water, whisking until well blended.

4. 4

   In a separate small bowl, mix the cornstarch with 1 tablespoon of the orange-soy blend to create a smooth paste, then incorporate this back into the larger bowl with the remaining orange-soy mixture.

5. 5

   Use paper towels to pat the shrimp dry and season both sides generously with salt and pepper.

6. 6

   In your largest skillet or wok, heat 1 teaspoon of oil over medium-high heat until it shimmers and is nearly smoking.

7. 7

   Introduce half of the shrimp to the skillet, arranging them in a single layer. Cook until the bottom turns a vibrant pink, approximately 1 to 1½ minutes. Flip the shrimp and continue cooking for an additional minute, then transfer them to a plate.

8. 8

   Repeat the process with another teaspoon of oil and the remaining shrimp. Set aside when done.

9. 9

   Pour the last teaspoon of oil into the skillet. Add the garlic, ginger, scallion whites, and red pepper flakes, sautéing until fragrant, about 30 seconds to 1 minute. Then, add the orange-soy mixture along with the orange zest, stirring until the sauce thickens, which should take about 1 to 2 minutes.

10. 10

    Reintroduce the shrimp to the skillet, add the scallion greens, and toss everything together to ensure the shrimp are well coated in the sauce.

11. 11

    Serve the shrimp divided among 4 bowls, accompanied by rice.

Nutrition Information

Notes & Tips

• Adapted from Cravings Hungry For More.