"Serve over rice or udon noodles. We just nibbled on them! Quite yummy and love the sambal! From Cooking Light."
1 1/2 lbs
large shrimp, peeled and deveined
fresh squeezed orange juice
low sodium soy sauce
rice wine vinegar
minced fresh ginger
garlic cloves, minced
chopped green onion
Place shrimp in medium bowl, sprinkle with cornstarch, toss well to coat and set aside.
Combine juice, soy sauce, honey, vinegar, and sambal, stirring until well mixed; set aside.
Heat canola oil in large nonstick skillet over med-hi heat. Add minced ginger and garlic, stir fry for 15 seconds or until fragrant. Add shrimp mixture, stir-fry for 3 minutes. Add juice mixture and onions, cook 2 minutes or until sauce thickens and shrimp are done, stirring frequently.
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Stir-Fried Shrimp With Spicy Orange Sauce (cont.)