This Orange Garlic Shrimp Stir-Fry – an easy 30 minute one pan recipe perfect for busy weeknights. Tender and juicy shrimp sauteed with crunchy snap peas and red bell peppers coated in a delicious sweet and savory sauce.
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Quick and easy stir-fries are one of our favorite dishes we turn to during busy weeknights. The kids love whenever we make their favorite Chinese restaurant takeout-style dishes at home.
This Orange Garlic Shrimp Stir-Fry is full of fresh flavors and takes under 30 minutes to make. It’s actually one of the many amazing recipes from my good friend, Jessica’s new cookbook, Easy Culinary Science for Better Cooking.
Jessica is a culinary scientist and the talented author behind the food blog, Jessica Gavin. She is a total sweetheart and her cookbook is filled with easy to follow recipes, beautiful photos, helpful notes and the recipe science for each.
Thank goodness it’s the last week of school for my son and I am hoping the summer will slow down. just. a. little. bit.
That’s why this delicious Orange Garlic Shrimp Stir Fry is just perfect for busy families. It comes together in just one pan and you can have dinner ready and on the table in under 30 minutes.
I modified the recipe slightly to make it paleo friendly and included alternatives for low carb.
HOW DO YOU MAKE ORANGE GARLIC SHRIMP STIR FRY?
- Start off by whisking together the orange juice, orange zes, chicken stock, coconut aminos (or tamari), chicken stock, honey (or your liquid monk fruit), lemon juice, red chili flakes and arrowroot starch (or xanthum gum).
- Pat the shrimp dry and season with salt, pepper and sesame oil.
- Heat a wok or skillet over high heat and sear the shrimp in a single layer and cook for 1 minute on each side. Transfer to plate.
- Next, you’re going to stir-fry the bell peppers and sugar snap peas until lightly browned and crisp, then add the garlic and ginger and cook until fragrant.
- Stir in the sauce until thickened then add the shrimp back to the pan. Season with salt and pepper and garnish with sesame seeds, cilantro and/or green onions, if desired.
WHAT ELSE CAN I SERVE SHRIMP WITH?
This easy shrimp stir fry tastes amazing on its own but you can serve it as a complete all in one meal with a bowl of jasmine rice, brown rice or quinoa.
For a keto-friendly meal, you can swap out the snap peas for broccoli or bok choy instead.
This fresh and flavorful dish is perfect for lunch or dinner and comes together for any night of the week.
Don’t forget to stop by Jessica’s blog to check out more of her recipes and order your own copy of her new cookbook.
This Orange Garlic Shrimp Stir-Fry - an easy 30 minute one pan recipe perfect for busy weeknights. Tender and juicy shrimp sauteed with crunchy snap peas and red bell peppers coated in a delicious sweet and savory sauce.
- ½ cup orange juice (reduce to 1/4 cup for low carb)
- 1 ½ teaspoon orange zest
- 1/3 cup unsalted chicken stock
- 2 tablespoons coconut aminos or gluten free Tamari / soy sauce
- 2 tablespoons honey , leave out for low carb or use 1-2 drops liquid monkfruit
- 2 teaspoons lemon juice
- 1/8 tsp red chili flakes , optional
- 2 teaspoons arrowroot starch , leave out for low carb or use 1/2 teaspoon xanthan gum
- 1 lb large shrimp , 16/20 count size, peeled and deveined
- ½ tsp sea salt
- ¼ tsp black pepper
- ½ tsp sesame oil
- 1 tbsp coconut oil or avocado oil
- ¾ cup chopped red bell peppers
- 1 ¼ cups stringless sugar snap peas
- 4 cloves garlic minced
- 2 tsp minced ginger
- 2 tbsp sliced green onions for garnish
- ½ tsp sesame seeds for garnish (I used black & white)
- ¼ cup fresh chopped cilantro for garnish
Whisk together the orange juice (if using) orange zest, chicken stock, coconut aminos, sweetener, vinegar, red chili flakes (if using) and starch in a medium-size bowl. Set the sauce aside.
Prepare the shrimp by patting it dry between two paper towels to remove as much moisture as possible. In a medium-size bowl, combine the shrimp, salt, pepper and sesame oil.
Cooking the shrimp and vegetables in a single layer and at separate times allows for maximum browning. Heat a wok or 12-inch skillet over high heat. Add the oil and heat until just beginning to smoke. Add the shrimp to the pan in a single layer and cook for 1 minute. Flip the shrimp over and cook until pink, about 1 minute. Transfer the cooked shrimp to a clean plate.
Add the bell peppers and sugar snap peas to the wok in a single layer and allow to cook for 1 minute without moving. Stir the vegetables and cook until lightly browned and crisp, about 30 seconds. Add the garlic and ginger to the pan, and stir-fry until fragrant, about 30 seconds.
Whisk the orange sauce and then gradually add it to the side of the pan, stirring the sauce continuously as it gathers in the bottom of the pan. Allow the sauce to boil for 1 to 2 minutes, stirring continuously, until the sauce is thickened. Add the shrimp to the pan and allow to warm, 1 minute. Season the shrimp and vegetables with salt and pepper to taste.
Serve the shrimp garnished with green onions, sesame seeds and cilantro
Adapted with permission from Easy Culinary Science for Better Cooking.