- 12 ounces medium shrimp, peeled and deveined
- kosher salt
- ½ Tablespoon cornstarch
- 3 Blood oranges, divided
- 2 Tablespoons rice vinegar
- 2 Tablespoons ketchup
- 2 Tablespoons honey
- 1 teaspoon toasted sesame oil
- 3 ounces snow peas
- ½ red pepper, sliced into strips
- 2 Tablespoons vegetable oil
- 12 dried chile pepper
- 2 cloves garlic, minced
- ½ tablespoon fresh ginger, minced
- 3 scallions, cut into 1-2 inch pieces
- Cooked rice for serving
- Place shrimp into a bowl and season with salt.
- Add the cornstarch and toss to coat.
- Juice 2 blood oranges (about ⅓ cup) into a bowl and add rice vinegar, ketchup, honey and sesame oil. Whisk to combine.
- Quarter remaining blood orange and set aside
- Bring a medium pot of salted water to a boil and add snow peas. Cook for 1 minute or until tender, remove from pan and quickly submerge into ice bath.
- Heat a large non stick skillet to high heat and add 1 tablespoon oil. Add shrimp and cook until lightly golden brown and opaque, about 2 minutes. Remove from pan and return pan to burner over medium heat.
- Add remaining oil to pan and add chilies into skillet. Cook for 1 minute and then add in garlic and ginger.Cook for an additional minute and then add your blood orange sauce.
- Cook until thickened, about 3 minutes, and then add in your snow peas, red pepper, quartered blood orange and shrimp.
- Toss to combine and serve over rice.
Source:Strawberry Blondie Kitchen
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