Orange-Ginger Black Pepper Shrimp

READY IN: 47mins


  • 16
    ounces large raw shrimp (thawed, if frozen)
  • 2
    tablespoons trader joe's black pepper sauce (or substitute Lee Kum Kee Black Pepper Sauce)
  • 1
    inch fresh gingerroot (sliced very thin, then minced ~ or grate the ginger)
  • 1
    large navel orange (zest peel, then slice orange into segments)
  • 1
    tablespoon butter
  • 1
    tablespoon olive oil
  • 1
    teaspoon minced garlic
  • 2
    tablespoons soy sauce
  • 14
    cup dry sherry (ginger infused dry sherry even better!)


  • In a bowl, combine the shrimp, black pepper sauce, grated ginger, orange zest, orange segments, and orange juice ~ marinate for 1/2 hour.
  • In a hot skillet or wok, melt the butter and olive oil, garlic, soy sauce, and sherry ~ saute for 2-3 minutes.
  • Add the marinated shrimp mixture.
  • Saute for about 3-4 minutes until shrimp turns pink.
  • NOTE: Sauce will be thin ~ you MIGHT be able to thicken it with a little cornstarch mixed with cold water, then add the cornstarch mixture to the hot sauce and simmer for 2-3 minutes while stirring, although I read that cornstarch doesn't react well to acidic ingredients so I have not tried to thicken this sauce with it. Perhaps I will buy some arrowroot and try that for this sauce!
  • Serve over cooked jasmine rice, with steamed broccoli, or green beans.