Quick & easy weeknight dinner!! The perfect pairing of spice and sweet!
A low point and healthy meal!! Makes GREAT leftovers too!!
Full recipe in YouTube video below
RECIPE:
2 large Oranges
1 tablespoon Honey
2 tablespoons Soy Sauce or Coconut Aminos
1 tablespoon Rice Vinegar
1 tablespoon Cornstarch
18 ounces- 32 large Shrimp- defrosted
1/4 teaspoon Salt & Pepper
1 tablespoon Oil
6 cloves Garlic- minced
1 tablespoon fresh Ginger
Cooked rice for serving
Zest about 2 teaspoons orange zest from one of the oranges. Juice both oranges- about 3/4 cup.
Whisk the honey, soy sauce and vinegar with 1 tablespoon water.
In a small bowl, combine the cornstarch with 1 tablespoon pf the orange juice mixture.
Add cornstarch mixture to orange juice base and stir to combine.
Pat shrimp dry with a paper towel. Heat oil in a large skillet and when hot, add shrimp. Add in the garlic and ginger and cook until shrimp is pink and cooked through. Add the orange juice mixture and stir until thickened.
Add to rice and enjoy!!
4 Servings:
2sp (blue & purple)
4sp (green)
214 Calories
-not including rice-