Perfect for a summery supper, this Asian-inspired meal is sure to satisfy. Serve with an orange peel garnish and rice.
Recipe and photograph by Lauren McElwain
2 pounds shrimp, peeled and deveined
1/3 cup cornstarch
1/4-1/2 cup vegetable oil
5 cloves garlic, minced
3-4 green onions, chopped
1 teaspoon crushed red pepper flakes
1/4 cup orange juice
2 tablespoons orange marmalade
1/2 cup tomato sauce
2 teaspoon cornstarch
2 teaspoon soy sauce
Cracked black pepper, to taste
In a large bowl, toss shrimp with cornstarch. In a large skillet, heat oil over high heat. Add half of the shrimp to the pan. Cook, stirring, until shrimp is pink (about 3-4 minutes). Transfer to paper-towel lined plate, and repeat with second batch of shrimp. Set shrimp aside. Discard oil from pan. Return pan to stove and turn heat to medium. Add garlic, green onions and red pepper flakes to the pan, and stir. Add orange juice, orange marmalade, tomato sauce, cornstarch and soy sauce and black pepper to the pan. Whisk together, and cook until sauce thickens, about 3-4 minutes. Turn heat to low, add shrimp to pan, and toss to coat with sauce.
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