ORANGE CHILI SHRIMP & SNOW PEAS
Adjust the level of chili paste to suit your taste. I like it hot so I use twice as much as the recipe calls for then I add extra on mine when I serve it. This is good served with rice, couscous or roasted butternut squash. I served it on its own in part due to laziness & cutting my carbs; serve it with whatever floats your boat or just as-is.
I used tiger shrimp for this recipe but use whatever extra large – jumbo shrimp you can find or that’s affordable. You could also add a segmented orange into the mix if the mood takes you there.
Servings: 3
Calories: 351kcal
Cost: $12
Equipment
- wok or large frying pan
Ingredients
- 1/2 cup orange juice
- 2 tablespoons soy sauce
- 2 tablespoons orange marmalade, warmed
- 1 tablespoon sambal oelek (chili paste) or sriracha
- 1 teaspoon cornstarch (cornflour)
- 2 tablespoons butter
- 18 jumbo shrimp, peeled & deveined (prawns)
- 1 red onion, cut into wedges
- 3 garlic cloves, thinly sliced
- 1 teaspoon finely grated ginger
- 8 oz snow peas, trimmed of the stalk end & string
- 1 cup frozen edamame beans, thawed or frozen green peas
- 3 tablespoons toasted pine nuts
- extra sambal oelek, to serve (optional)
Instructions
- Combine juice, soy, marmalade, sambal & cornstarch in a small bowl; set aside.
- Melt butter in a large wok or frying pan over medium-high heat. Add shrimp, onion, garlic & ginger; stir-fry until shrimp are starting to change color.
- Add snow peas. Stir-fry 1 minute until bright green. Add edamame beans. Give the juice mixture a stir & add it to the wok. Stir-fry for 1 minute or until snow peas are tender but still crisp, shrimp are just cooked & sauce is thickened.
- Sprinkle with pine nuts. Serve with extra sambal if desired. Serves 3.
Nutrition
Calories: 351kcal | Carbohydrates: 33g | Protein: 19g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 111mg | Sodium: 1034mg | Potassium: 658mg | Fiber: 6g | Sugar: 18g | Vitamin A: 1138IU | Vitamin C: 76mg | Calcium: 141mg | Iron: 5mg