Monday, April 27, 2009

Stir-Fried Shrimp with Spicy Orange Sauce

I love Cooking Light. When I resolved to eat better I was concerned that I wouldn't be able to find lighter recipes that taste good and use real ingredients. Thank goodness for Cooking Light and similar sources. So far everything I have tried has been a huge success. This Cooking Light recipe just adds to my list of successes. John and I both loved this. I will warn you though- it is sooo spicy! If you don't like spicy food this is not for you. If you do- make this soon. You could definitely substitute chicken if you aren't into shrimp.


1 1/2 pounds peeled and deveined large shrimp
1 tablespoon cornstarch
1/4 cup fresh orange juice
2 tablespoons low-sodium soy sauce
2 tablespoons honey
1 tablespoon rice wine vinegar (omitted)
1 tablespoon chile paste with garlic (such as sambal oelek)
2 tablespoons canola oil (Subbed cooking spray with perfect results)
1 tablespoon minced peeled fresh ginger
3 garlic cloves, minced
1/3 cup chopped green onions


Place shrimp in a medium bowl. Sprinkle with cornstarch; toss well to coat. Set aside.

Combine juice, soy sauce, honey, vinegar, and chile paste, stirring with a whisk; set aside.

Heat canola oil in a large nonstick skillet over medium-high heat. Add minced ginger and garlic to pan; 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. Serve immediately.

** 7 Weight Watchers points per 3/4 cup of shrimp


  1. This looks fantastic! I just LOVE shrimp, ginger, and spicy foods. YUM!

  2. This shrimp dish looks awesome!