Orange Shrimp and Broccoli Stir-Fry Recipe

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The Alaska from Scratch CookbookShrimp is one of my favorite proteins to use on busy weeknights when I haven’t had the wherewithal to thaw meat or make it to the grocery store. I like to keep a bag of raw, frozen shrimp in the freezer. They thaw rapidly in a bowl of cold water and cook up in about 4 minutes flat, depending on the size of shrimp you buy.

  • Yield: 4 Servings

Ingredients

  • 1 pound raw large shrimp (21–30 per pound), peeled and deveined, tails left on
  • Salt and ground black pepper
  • 2 tablespoons finely julienned orange peel
  • ¼ cup freshly squeezed orange juice
  • ½ cup + 2½ teaspoons water
  • 2 tablespoons soy sauce
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon Sriracha
  • 2 tablespoons sugar
  • 2½ teaspoons cornstarch
  • 2 tablespoons canola oil, plus additional if needed
  • 1 tablespoon sesame oil, plus additional if needed
  • 6 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 pound broccoli, trimmed and cut into medium florets
  • 2 teaspoons toasted sesame seeds
For Serving
  • Rice, steamed
  • Green onions, thinly sliced
  • Sriracha sauce or Chinese hot mustard
How to Make It
  1. Pat the shrimp dry and season lightly with salt and pepper. Set aside. Set aside 1 tablespoon of the orange peel for serving.
  2. In a small dish, stir together the remaining 1 tablespoon orange peel, orange juice, ½ cup of the water, soy sauce, vinegar, Sriracha, and sugar. In another small dish, stir together the cornstarch and 2½ teaspoons of the water. Set both aside.
  3. Heat a wok or large nonstick skillet over medium-high heat. Add the canola oil and sesame oil. Cook the garlic and ginger for 1 minute, or until fragrant. Add the broccoli, season lightly with salt, and cook for 5 to 6 minutes, or until tender-crisp. Remove the broccoli from the pan and return the pan to the heat. Add more canola and sesame oil to the pan if needed, then add the shrimp in a single layer. Cook for 90 seconds, or until browned on the bottom, and then turn. Pour the orange mixture over the shrimp and bring to a boil. Return the broccoli to the pan. Stir in the cornstarch mixture and stir until the sauce has thickened. Sprinkle on the sesame seeds and toss well to coat.
  4. To serve, sprinkle the reserved orange peel over top. Serve the hot stir-fry over steamed rice with the green onions and Sriracha sauce or Chinese hot mustard on the side.
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